Be the first to Whip up this tasty vegetable nut pate in the food processor. Fast and easy.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1 large yellow onion, peeled and sliced thin
- 1 large clove garlic, peeled and minced
- 1/4 pound mushrooms, wiped clean and sliced thin
- 1/2 cup butter or margarine
- 6 hard-cooked eggs, peeled and quartered
- 1 cup walnuts
- 1/2 cup unblanched almonds
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon pepper
Preparation:
In a heavy skillet over medium heat, saute onion, garlic, and mushrooms until soft, but not browned, stirring often. Remove from heat and let cool.
In the bowl of a food processor fitted with the metal blade, place hard-cooked eggs, walnuts, and almonds. Pulse about 5 times until minced. Add cooled onion mushroom mixture, Worcestershire sauce, salt, and pepper. Process about 5 seconds to combine.
Pour into serving bowl, cover with plastic wrap touching the top of the pate, and refrigerate a least two hours to let flavors meld.
Before serving, let pate sit for 30 minutes at room temperature. Serve with your choice of crackers, melba toast, or toasted bread rounds.
Yield: 3 cups
In the bowl of a food processor fitted with the metal blade, place hard-cooked eggs, walnuts, and almonds. Pulse about 5 times until minced. Add cooled onion mushroom mixture, Worcestershire sauce, salt, and pepper. Process about 5 seconds to combine.
Pour into serving bowl, cover with plastic wrap touching the top of the pate, and refrigerate a least two hours to let flavors meld.
Before serving, let pate sit for 30 minutes at room temperature. Serve with your choice of crackers, melba toast, or toasted bread rounds.
Yield: 3 cups
