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!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.