Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mushroom Hazelnut Pate
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- #103421
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 cup hazelnuts
1/4 cup butter
1 small onion, chopped
1 clove garlic, minced or pressed
3/4 pound mushrooms, sliced
3/4 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons vegetable oil
directions
Toast nuts in a 300 degrees F oven for 10 minutes. Remove from oven and then rub the nuts in a towel to remove skins.
Melt butter in pan, over medium-high heat. Add onion, garlic, mush, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most of the pan juices created from the mushrooms have evaporated.
In food processor puree nuts to form a paste. With motor running, add oil and whirl until creamy. Add mushroom mixture, and continue blending until smooth.
Serve with crackers or French bread. Will keep in the refrigerator for two weeks or longer.
added by
easybaker
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 27, 2013
We invited our new neighbors over for cocktails and found out they were vegetarians only 24 hours beforehand. I had to scrap my original snack food plans and find something new. Tried this recipe (praying it would turn out) and we all loved it. I gave them the recipe too. I used another meatless dish from this site as well and will write my review on that one (it too was delicious)