Mushroom Pate

Ingredients

• Olive oil

  Salad or cooking

  7 tsp or 32g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Mushrooms

  White, raw

  1 lb or 453g

• Sage Leaf

  Castella

  1 serving or 100g

• Salt

  Table

  ¼ tsp or 2g

• Sherry

  Fino, Dry - Waitrose

  1 oz or 28g

• Walnuts

  Nuts, english

  ½ cup shelled (50 halves) or 50g

Directions

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
2. Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.
3. (source: http://www.eatingwell.com/recipe/253039/mushroom-pate/)