Mushroom PatéA tasty spread that makes a terrific alternative to traditional meat-based paté. Excellent for topping crackers or spreading on bread, or as a veggie dip.
1 C mushrooms, button or portabellas
1 C walnuts, soaked and rinsed
1 clove garlic
1 Tbsp Red Miso
3 Tbsp olive oil
Put all ingredients into a food processor and process until smooth. Adjust flavors to suit taste.
Slice zucchini, yellow squash or jicama in thin rings and apply a dollop of paté on top. Makes a lovely hors d'oeuvres tray on a bed of red tip lettuce.
Servings: 1 1/2 cups
Submitted by Nancy Riedesel
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