First, let’s get this out of the way… this does not taste like actual paté at all. However, being pregnant and not able to currently have paté made me crave something of a similar texture. This “paté” can be used spread on crackers or bread. Or it can be used a dip. Also if you want to make it vegan skip the cheese.

You will need a food processor for this recipe

Ingredients:

• 1 one box of cremini mushrooms, chopped into slices
• 1/2 a large yellow onion diced
• 1 tbsp fresh dill finely chopped
• 2 tbsps of ground or finely chopped walnuts
• 1 tbsp shredded cheddar cheese
• 4 cloves garlic diced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp Salt
• 1 tsp pepper

Instructions:

1. On medium skillet hit 1 tbsp of olive oil
2. Add diced yellow onion and cook on medium heat, stirring until onions are golden
3. Add mushrooms, salt and pepper and cook until mushrooms become more brown and smaller. Usually 6-8 minutes. Stir periodically
4. Add in the garlic and stir it in. Cook another 2 minutes
5. Place the whole mixture in food processor and blend it until fairly smooth. Add cheddar cheese and mix again
6. On a small skillet heat butter on medium heat. Add walnuts and stir frequently until they are slightly toasted. Be careful because these can burn fast
7. Add walnuts and fresh dill to mushroom mixture and mix together
8. Refrigerate for a couple of hours and serve with crackers, bread or as a dip