Mushroom, nut, & leek pâté

Like the palmiers, this is yet another easy to put together and totally handy dish to have on-hand for entertaining. It can be served hot or cold, freezes well and one batch makes a good six pâté-sized pâtés for sharing across a variety of events, just remember to keep a bit for yourself to nibble at when the urge strikes.

Oh, you can make palmiers with it, too!

What you need:

  • 2 & 1/2 cups of chopped mushrooms (just about any kind works)
  • 1 cup finely chopped pecans
  • 2 cups of roughly chopped leek, white and green parts
  • 1/2 cup of fresh parsley
  • 2 tsp dried thyme or sage or rosemary
  • 2 ounces of whisky
  • Salt & pepper
  • Oil for frying

What you do:

  1. Preheat oven to 350.
  2. In a frying pan, over medium low heat, toast the chopped pecans, stirring occasionally to keep from burning.
  3. In another pan, over medium-high heat, fry the mushrooms in oil until browned.
  4. Add the leeks to the mushrooms and fry until tender.
  5. Combine all ingredients in a food processor until smooth, stopping to scrape down the bowl, as necessary.
  6. Transfer the goo to a small baking dish (I use one of those 6 x 6 Corningware numbers, but foil pans work too).
  7. Bake at 350 for 30 minutes.
  8. Serve hot or cold on crackers or bread. One of my favourite applications is rolling it and some sprouts up in a flatbread for a sandwich that takes all of 30 seconds to make.

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