Mushroom and Walnut Paté

With the holiday season approaching, chances are you'll be hosting a party, or tasked with bringing a dish to someone else's shindig. Keep things healthy (and delicious!) with this easy goodie, which can be made ahead of time and served right out of the fridge. 

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INGREDIENTS

1 cup walnuts
 ½ cup minced shallots
3 Tbsp. olive oil
2 Tbsp. coconut oil
2 cloves of garlic, minced
4 oz. shiitake mushrooms
4 oz. Cremini mushrooms
4 oz. Portobello mushrooms
Leaves from ¼ bunch fresh Italian parsley, chopped
1 Tbsp. chopped fresh thyme
 ½  tsp.  each of S&P

PREPARATION

Toast the walnuts in a pan over medium heat for a few minutes until you smell the aromas; or 5 min. in a toaster oven at 350 degrees. In a large sauté pan, cook shallots in 1 Tbsp. olive oil and coconut oil over medium heat until translucent. Add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook for about 7 minutes until the mushrooms are soft and cooked through.

Process toasted walnuts and remaining olive oil in a food processor until mixture forms a thick paste. Add in the cooked mushroom mixture and process until it forms the texture of pate. Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight. Serve with toasted whole grain baguette or crackers of your choice.

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