Mushroom and Pistachio Pate

A friend I recently met in a cooking class shares this recipe. She is a creative vegetarian cook.

Two containers of fresh mushrooms
One large yellow onion (or two small), sliced or chopped
About four cloves garlic, minced
One package of shelled pistachios (unshell them)
Olive oil
Salt and pepper, to taste

1) In a large frying pan, sauté the onions on medium heat in a healthy splash of olive oil. When the onions are translucent, add mushrooms and garlic and sauté a few minutes. Then add the rest of the ingredients.

2) When the batch is warm and bubbling and the nuts are soft, remove from heat. Let the mixture cool till just slightly warm and then pour it into a food processor and puree. Unless….the mixture is still really wet. If this is the case, transfer first to a baking dish and heat in the oven till it becomes a spreadable consistency.

Good on crackers or used as a spread in sandwiches.


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