Mushroom Hazelnut Pate
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
48
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Hazelnut1 cup
Butter (melted)450 g
Mushroom (chopped fresh)1 tsp
Thyme Leaves (fresh)1 tsp
SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Spread hazelnuts onto a baking sheet
3
Toast hazelnuts in the preheated oven until golden brown and skins start to flake off, 10 to 15 minutes
4
Watch carefully as nuts go from toasted to burnt very quickly
5
Rub toasted nuts in a clean dishtowel until most of the skins slip off
6
Chop hazelnuts in a food processor into coarse crumbs
7
Melt butter in a large skillet over medium heat
8
Add mushrooms and onions; cook and stir until mushrooms are cooked through and onions are soft and translucent, about 10 minutes
9
Add thyme leaves and salt; cook, stirring, about 1 minute
10
Cool mushroom mixture briefly, about 10 minutes
11
Pour mushroom mixture over hazelnuts in the food processor
12
Pulse until pate is fairly thick and brownish-gray in color, about 1 minute