Mushroom Hazelnut Pate Food

MUSHROOMS WITH PASTA AND HAZELNUT OIL

Mushrooms with Pasta and Hazelnut Oil image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons of unsalted butter
1 pound mushrooms, ends trimmed and sliced into 1/4 inch thick slices
2 cloves garlic, minced
8 ounces dry linguine fini
2 to 3 tablespoons hazelnut oil
1/2 cup chopped parsley
1/2 cup toasted hazelnuts, chopped
Salt and freshly ground black pepper

Steps:

Cook the linguine; while it is cooking, make the mushroom topping.
Heat butter in a large skillet. Add the mushrooms and saute for a moment, Add a cover and a tad of water and simmer for 5 minutes or until tender. Remove the cover and evaporate the liquid. Add the garlic and saute just until aromatic. Remove mushrooms from the heat and season well to taste with salt and pepper.
When the pasta is done, return it to the cooking pot and toss with mushrooms, hazelnut oil and parsley; keep on tossing until well combined and transfer to 2 heated pasta bowls. Garnish with hazelnuts and dinner is done. Accompany with steamed vegetable salad.

MUSHROOM-WALNUT PATE

Mushroom-Walnut Pate image

I'm not sure where this came from -- I just recently unearthed it from a stack of index cards. It's excellent served on crackers or rye toast. It's quick, easy, and vegan!

Provided by bekbek

Categories Spreads

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1/4 cup water
8 ounces white mushrooms, sliced
1 onion, chopped
1 cup walnuts
salt
pepper

Steps:

Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
Add water, cover pan, and cook for 8 minutes over medium heat.
There should be a small amount of water left in the pan at this time.
Meanwhile, chop walnuts in food processor.
Add the mushroom mixture to the walnuts in the food processor and process until smooth.
Season to taste with salt and pepper.

Nutrition Facts : Calories 653.8, Fat 60.4, SaturatedFat 6.1, Sodium 12.3, Carbohydrate 23.1, Fiber 7.8, Sugar 7.7, Protein 17.2

CHESTNUT MUSHROOM PATE

Chestnut Mushroom Pate image

A delicious mushroom paté that I've adapted from a recipe I found on an English website. Posted for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories Spreads

Time 25m

Yield 3 cups

Number Of Ingredients 9

Ingredients

60 g unsalted butter
1 onion, chopped
4 garlic cloves, finely chopped
500 g chestnut mushrooms
1 teaspoon dried thyme
100 g cream cheese
100 ml fromage frais
1 cup slivered almonds, reserve a handful for garnish
1 cup walnuts, chopped

Steps:

Chop the chestnut mushrooms, melt the butter and sauté the onion and garlic for 5 minutes. Add the mushrooms and thyme, and sauté for 8 minutes or until the mushrooms are cooked.
Reserving the juices in case you need to add a little moisture in step three, drain the onion/garlic/mushroom mixture, and blend it with the cream cheese and fromage frais.
Reserving some slivered almonds for garnish, process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR, if you prefer a finer, smoother paté, add the onion/garlic/mushroom to the food processor and process OR, for a more varied texture, process some of the onion/garlic/mushroom mixture with the nuts, then fold both mixtures together until they are well-combined. If the mixture becomes too dry (which is unlikely), add a little of the juice reserved in step two.
Chill the paté for 2 hours, then scatter the reserved slivered almonds on top and serve the paté with crusty bread, pita bread, crackers or vegetable sticks. This paté is best eaten within 2 days.
Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.

Nutrition Facts : Calories 782.2, Fat 72.2, SaturatedFat 21.5, Cholesterol 79.7, Sodium 112.4, Carbohydrate 24.1, Fiber 9.3, Sugar 7.2, Protein 22.1

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