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.



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.