Gay Cookby Gay Cook 

Mushroom pateThis light and easy pâté marries toasted walnut with the woodland taste of mushrooms; it’s great for wraps or sandwiches. The best crackers to serve with the pâté are the plain water biscuits or crosini which, are toasted French bread slices brushed with extra-virgin olive oil. Unfortunately many crackers are highly seasoned which can take away the delicate mushroom flavour.

  • ¼ cup (60 ml) chopped walnuts or pecans
  • 8 oz (250 g) portobello or brown mushrooms, washed, drained
  • 2 tbsp (30 ml) butter
  • ¼ cup (60 ml) finely chopped onions
  • 1 or 2 garlic cloves, minced
  • 2 tsp (10 ml) lemon juice or to taste
  • ¾ tsp (4ml) salt
  • Pinch cayenne pepper

    1.  Toast the walnuts: heat a skillet over medium-high heat, add the nuts and stir until an aroma rises, set aside. Discard the tough ends of the mushroom stems; place the mushrooms and nuts in the processor and process until finely minced. Remove and reserve.

    2.  Reheat the skillet over medium-low heat, add the butter and sweat the onions and garlic, covered for 5 minutes, stirring several times. Raise the heat to high, stir in the mushrooms/nut mixture and sauté for 1 minute, stirring often. Remove from the heat. Stir in the lemon juice, salt and cayenne pepper. Cool pâté in a small serving bowl or press into the bowl.

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