Shiitake Hazelnut Paté

Serving size:
 1 Cup


    • 4 oz
    • shiitake mushrooms
    • 3 T
    • butter
    • 1 clv
    • garlic (minced)
    • 1⁄4 c
    • hazelnuts (toasted)
    • 3 oz
    • neufchatel cheese
    • 1⁄8 t
    • thyme
    • 1⁄4 t
    • salt
    • 1⁄8 t
    • pepper
    • 2 t
    • dry sherry
    • 1 t
    • fresh parsley
30 minutes
Ready in
30 minutes


This savory mushroom-nut paté will be a hit at home as well as at a potluck. Toasted hazelnuts, sauteed garlic, thyme and sherry add depth to this companion to the cracker. Convenient for company, since you can make this in advance and store it in the refrigerator until your guests arrive.


Trim and discard woody ends from mushroom stems. In food processor, finely chop mushroom caps and stems. In medium skillet, melt butter. Add mushrooms and garlic and sauté 5 minutes. Stir in thyme, pepper and salt. In food processor, chop parsley. Add hazelnuts and process. Add Neufchatel cheese and process until smooth. Add sherry and mushroom mixture. Process until very well mixed. Spread or mold in serving dish. Cover and chill at least 1 hour. Serve with crackers.


Special Diets: