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Shiitake Hazelnut Vegetarian Pate*
- 4 oz Shiitake Mushrooms
- 1/8 tbsp thyme
- 3 tbsp butter
- 1/4 tsp salt
- 1 clove garlic, minced
- 1/8 tsp pepper
- 1/4 cup toasted hazelnuts
- 2 tsp dry sherry
- 3 oz Neufchatel cheese
- 1 tsp fresh parsley
Trim and discard woody ends from mushrooms. In a food processor, finely chop mushroom caps and stems. Melt butter in a medium skillet. Add mushrooms and garlic and saute for at least 5 minutes. Stir in thyme, pepper and salt. Chop parsley in food processor. Add hazelnuts and process. Add Neufchatel cheese and process until smooth. Add sherry and mushroom mixture, and process until well-mixed. Spread or mold in serving dish. Cover and chill for at least 1 hour. Serve with crackers. Yields 1 cup. Other mushrooms can be substituted for or combined with Shiitake.
*Reprinted from Growing Gourmet and Medicinal Mushrooms by Paul Stamets.
Other Sheltowee Farm Recipes:
Pakistani-Style Mushrooms in Pita
Shiitake and Brie "Pizzas"
Grilled Shiitake Mushrooms with Soy-sesame Glaze
Asparagus and Shiitake Mushroom Soup
Sheltowee Farm Mushroom Soup
Andrew Weil's Shiitake Teriyaki*
Shiitake Hazelnut Vegetarian Pate*
Jack Czarnecki's Chicken with Oyster Mushrooms**
Shiitake Balsamic Vinaigrette
Shiitake Fettucini
Mushroom Gravy With Noodles
Stuffed Shiitakes
Dave's Mushroom Soup
Tomato Soup with Rosemary and Oyster Mushrooms
Ziti with Chinese Sausage and Oyster Mushrooms
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