Pecan Mushroom Paté Recipes

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MUSHROOM AND NUT PATE



Mushroom and Nut Pate image

Provided by Cat Cora

Categories     appetizer

Time 6h45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup raw pumpkin seeds
1/2 cup raw pistachios
1 cup balsamic vinegar
1/4 cup olive oil, plus 2 tablespoons
1/2 small red onion, chopped fine
1/2 cup quartered shitake mushrooms
4 to 6 half-dried figs, halved
1/4 cup Marsala wine
2 tablespoons chopped fresh basil
1 scallion, chopped fine
1 teaspoon salt
1/2 teaspoon black pepper
Pita chips, as garnish

Steps:

  • Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
  • Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
  • In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
  • Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
  • In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
  • Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.

PECAN MUSHROOM PATé



Pecan Mushroom Paté image

Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream.

Provided by BonnieZ

Categories     Spreads

Time 12m

Yield 1 1/3 cups, 12 serving(s)

Number Of Ingredients 8

1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) package fresh mushrooms, wiped clean and chopped
1 tablespoon finely chopped shallot
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 cup coarse chopped toasted pecans, divided
1 tablespoon heavy cream
1 tablespoon madeira wine

Steps:

  • In a large skillet melt butter over medium heat and add mushrooms and shallot.
  • Saute until shallot is tender and mushrooms give up their liquid.
  • Stir in salt & pepper.
  • Reserve 1 Tablespoon of the pecans.
  • In blender or food processor blend remaining pecans until a paste is formed.
  • Add the mushroom mixture, cream and madeira, blending until smooth.
  • Spoon into a serving dish and sprinkle with reserved pecans.
  • Cover and refrigerate at least 2 hours.
  • Serve with crackers, melba rounds or party rye.

Nutrition Facts : Calories 81.7, Fat 8, SaturatedFat 1.5, Cholesterol 4.3, Sodium 105.4, Carbohydrate 2.1, Fiber 1.1, Sugar 0.7, Protein 1.5

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