Mushroom-Nut Paté
Tara's Notes
I've used this recipe for 20+ years as an appetizer around the holidays and it is always a hit.
Noted on 2/13/2012
Ingredients
Method
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Cook sausage in heavy medium skillet over medium heat until well browned, stirring frequently, about 15 minutes. Transfer to paper towels to soak up excess fat. Pour into a food processor.
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Pour off all but 2 teaspoons drippings from skillet. Add mushrooms, onions and garlic to same skillet and cook over medium heat until all liquid evaporates, stirring occasionally, about 10 - 15 minutes. Transfer to processor with sausage.
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Add nuts and mix using 6 on/off turns. Add oil, sage, thyme, salt, pepper and cayenne. Process continually until smooth. Transfer to 2-cup crock. Cover and chill overnight. Serve at room temperature with or crackers or toasted baguette slices.
Cook's Notes
Yield
Makes about 2 cups
Advance Prep
The paté should be prepared the day before serving.