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Mushroom Pecan Pate

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 90 min

Servings: 12

Recipe By: Catherine Geier and Carol Brown

From:  Cafe Flora
Used with permission of Cafe Flora

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Mushroom Pecan Pate

1/2 pound button mushrooms
3 tablespoons olive oil
1  yellow onion, finely diced
2 cloves garlic, minced
1/4 cup dry sherry
1 tablespoon chopped fresh thyme leaves, about 10 sprigs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2  toasted pecans, chopped
4  eggs, beaten
2 cups (8 oz.) shredded mozzarella
GET READY. Grease an 8 1/2x4 1/2-inch loaf pan thoroughly, and line it with parchment paper.

CHOP THE MUSHROOMS. Fill a food processor bowl halfway with the mushrooms, and pulse until they’re finely chopped, 3 to 4 pulses or 5 seconds each. (It’s better to process the mushrooms in 2 batches rather than risk mushroom mush.)

COOK THE MUSHROOMS WITH THE ONION AND GARLIC. Using a heavy-bottom deep saucepan, heat the olive oil over medium heat. Add the onion, and cook until the onion is soft and translucent, about 10 minutes. Add the garlic and mushrooms, and cook for 8 to 10 minutes while stirring and scraping the bottom of the pan to prevent sticking.

ADD THE SHERRY AND HERBS. Add the sherry, stirring to remove any bits from the bottom of the pan. Cook until most of the liquid has evaporated. The mixture should be moist and thick. (Don’t worry about how it looks!) Mix in the thyme, salt, and pepper, and set aside to cool completely.

FOLD THE REMAINING INGREDIENTS INTO THE MUSHROOM MIXTURE. When the mushroom mixture is cool, fold in the pecans, egg, and cheese until thoroughly combined. Pour into the prepared loaf pan.

BAKE THE PATE for 45 minutes to 1 hour at 350°, or until a sharp knife inserted into the center comes out clean. (The baking time depends on the moisture in the pate.) While it bakes, the pate will puff up and have a rounded top; this will flatten as it cools.

COOL IN THE PAN for about an hour. Cool it for the first 30 minutes on the countertop, and then move it to the refrigerator. Do not attempt to unmold the pate until it is completely cold, or it may fall apart.
Nutrition Facts
As prepared, each serving contains 60 calories, 4.5g total fat, 0mg cholesterol, 150mg sodium, 3g total carbohydrate and 0g protein.

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