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. 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. 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. 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.