Shiitake Hazelnut Vegetarian Pate

Ingredients:
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.



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Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.