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Recipes | Mushroom Hazelnut Pate
Pumpkins

Bring a scrumptious vegetarian appetizer or side to the Thanksgiving table.

Mushroom Hazelnut Pate

Looking for an elegant vegetarian centerpiece for a holiday meal or just a healthy entree or appetizer? Try this Mushroom Hazelnut Pate, which was featured in the Bastyr Dining Commons at a Thanksgiving celebration.

  • 1⁄2 cup butter (1 stick)
  • 1 1⁄4 lb mushrooms, minced
  • 1 cup hazelnuts, roasted and minced
  • 4 clove garlic, minced
  • 1 tsp dried thyme
  • 6 eggs
  • 1 cup unbleached flour
  • 2 tsp salt
  • 1 tsp black pepper

Cook mushrooms in butter until all liquid is evaporated. Add garlic and cook for 5 more minutes. Add thyme and cook for 1 minute. Cool and add remaining ingredients.

Bake in a loaf pan at 350 degrees Fahrenheit for 1 hour.


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