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.