Walnut and Mushroom Pâté Recipe
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How to Make Walnut and Mushroom Pâté
Method
- Place walnuts and cashews in a medium bowl and cover with cold water. Place in fridge and leave for 5-6 hours or overnight.
- Rinse and drain the nuts. Carefully finely chop or mince. Place in medium bowl and set aside.
- Heat the oil in a medium frying pan and cook the onion and celery over medium heat for 5 minutes or until soft.
- Add the garlic, mushrooms and thyme leaves and cook stirring, for 2-3 minutes, or until mushrooms are cooked. Add to the nut mixture and stir to combine. Allow to cool.
- Stir through the mayonnaise and season to taste with sea salt and black pepper.
- Serve with your favourite crackers.
NOTE: This pâté can be stored in the fridge in an airtight container for 3 days.