Firsts | Snacks | Appetizers
​Mushroom Paté 

M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

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Mushroom Paté
P | VEG | V | GF
Serves 6 – 12 as an appetizer

This rich paté is satisfying as a first course any time, but perfect as a vegetarian alternative to chopped liver.
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Ingredients
1 - 1.5 lbs mushroom, white or brown, cleaned and sliced
1 large or 2 medium shallots, chopped
¼ cup oil, olive or safflower
2 full stems fresh thyme, leaves pulled
2 cups chopped walnuts
Salt & pepper

Directions 

1. In large shallow pan over medium heat, sauté mushrooms and shallots in oil slowly, until they release water and dry out, but don’t brown. Season with salt & pepper as they cook.
2. Remove from heat, toss in thyme leaves, and let cool.
3. In a food processor, pulse mushroom and walnuts repeatedly until mixture is tiny pieces or almost completely smooth. Add water a little bit at a time if needed.
4. Serve in bowl garnished with thyme sprig or scoop onto individual plates with green garnish. Serve with matzo crackers, matzo rolls or vegetables.

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