Impress your guest with this mushroom pate. Perfect dinner party starter.
1 tbsp olive oil
1 small onion
1 garlic clove
1 tsp fresh thyme or 1/2 tsp dry thyme
2 punnets mushrooms (brown button, shiitake), finely chopped – about 3cups
60ml Marsala, port or sherry
1tbs soya sauce (use Tamari for gluten free)
1 cup walnuts
2 tbsp fresh parsley
Plenty of fresh pepper
Salt to taste
Sauté onions till translucent in olive oil.
Add garlic and thyme and cook for 1 more minute.
Add in all the mushrooms, sauté till reduced in volume and softened. About 8min. Stir frequently.
Add Marsala and soya sauce. Cook till all the liquid has evaporated.
Transfer to a food processor, add walnuts and parsley and profess till desired texture.
Season with salt and pepper.
Serve with sourdough toast, cracker or crudités. Also lovely stirred through pasta.