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Mushroom and Walnut Pate (from 'Cooking through Cancer Treatment to Recovery' Demos Health Publishing, Inc.)

Mushroom and Walnut Pate (from 'Cooking through Cancer Treatment to Recovery' Demos Health Publishing, Inc.)

1 cup walnut halves

1/2 cup of butter

1/2 onion, chopped

1/4 pound of shiitake mushrooms, chopped

1/4 pound of Chanterelle mushrooms, chopped

1/4 pounds of Portobello mushrooms, chopped

1 to 2 TBS of garlic minced

1/4 cup parsely, chopped

1/2 tsp thyme

1/2 tsp salt

2 TBS olive oil

In a frying pan spread walnuts in a single layer and toast over low heat for twn minutes or until fragrant. In a large frying pan melt butter and add onion, garlic, parsley, thyme, salt stirring until cooked. Mix in mushrooms until soft. Place this mixture and the walnuts and olive oil into a blender and mix. It will form a paste. Place in a container and refrigerate for at least four hours.

Serve on crackers, bread, vegetables, etc.

 

 

 

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