Small Bites 2: Mushroom and Hazelnut Pâté

Mushroom and Hazelnut Pâté on a plate served with wine and celery

Appetizers account for some of my favorite adventures in the kitchen. It seems like everyone can find something to nosh while the party is going on. Unlike dinner, there are sure to be plenty of small bites without any single item dominating the party. 
I discovered a vegetarian pâté similar to this at a wine tasting at Tyee Vineyard.  That was years ago, and I regretted not getting the recipe at the time. On the other hand, it's been great fun experimenting with combinations and amounts over the years. I've finally settled on this one. I hope you like it!

Time: 45 minutes
Yield: 8 servings
Level: Easy

Sauteing mushrooms and onions for Mushroom and Hazelnut Pâté2 tablespoons olive oil
1/4 cup red onion, minced 
1/2 tsp salt
1/2 tsp herbs of provence
1/4 tsp freshly ground pepper
3/4 pound mushrooms (brown, crimini, shitake), sliced
Splash of red wine
1 cup roasted, chopped hazelnuts

Crushine ingredients with mortar and pestle for Mushroom and Hazelnut PâtéIn a sauté pan over low heat, heat olive oil. Add the minced onion and cook approximately 2 minutes until they start to sweat. Raise heat to medium and add the mushrooms, salt, pepper and wine. Sauté until mushrooms are fully cooked. Remove from heat and cool.
With a food processor: In the bowl of the food processor, grind the hazelnuts until almost a paste. They should be finely ground. Add the mushroom mixture and continue to process until smooth.
Without a food processor: You can still make this but it will be more like the consistency of a tapenade. In small batches, crush the hazelnuts with a mortar and pestle. Add the mushrooms, a little at a time until the mixture is incorporated with the nuts. It will be chunkier than most pâté, but the taste is quite good.

Garnish and serve with crackers or carrot and celery sticks.

1 comment:

  1. these all look yummy-- copied and added to recipe files! anjou