Mushroom Walnut Pate

– 1 cup red onion, chopped (130g)
– 4 garlic cloves, minced
– 1 teaspoon peeled and grated ginger (6g)
– 1/2 cup parsley, loosely packed (16g)
– 1 teaspoon dried tarragon
– 3/4 teaspoon sea salt (5g)
– 5 turns black pepper
– 2 cups mushrooms, sliced (170g)
– 2 tablespoons water (30ml)
– 2 cup walnuts (180g)
– 1 teaspoon lemon juice (5ml)

Preparation Method
– Heat a skillet over medium heat for a minute or so until it gets warm.
– Add the onions, garlic, ginger, parsley, tarragon, sea salt and black pepper and cook for 3
minutes, stirring frequently so the ingredients don’t stick to the bottom of the pan. If they start to
stick, add just a little splash of water.
– Add mushrooms and 2 tablespoons of water and cook for 4 minutes, stirring intermittently.
– Place the walnuts, lemon juice and the onion/mushroom mixture in a food processor and
process until smooth, for about 5 minutes.
– Stop processing occasionally and use a rubber spatula to push down any pate that has
collected on the side of the food processor.
– Let chill for at least an hour before serving. Serve with cucumber rounds or on toasted sprouted


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