Mushroom-Nut Paté

Prep Methods/Techniques:
Cuisine:
Course:
Description
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
  • 1/2 lb bulk pork sausage
  • 1 lb white or a combination of wild and conventional mushrooms, chopped
  • 3/4 cup chopped onion
  • 6 clove garlic, peeled and minced
  • 1/4 cup slivered almonds, toasted
  • 1/3 cup coarsely chopped walnuts, toasted
  • 1 tbsp olive oil
  • 1/2 tsp ground sage
  • 3/4 tsp fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • Generous pinch cayenne pepper
  • Crackers or toasted baguette slices, for serving
Method
  1. 1
    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.
  2. 2

    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.

  3. 3

    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.