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.