Serves: 6
Total Calories: 276
1. In a large skillet over medium-high heat, saute mushrooms, onion and garlic in 2 tablespoons of the butter until vegetables are very tender and most liquid is evaporated. Remove from heat and set aside.
2. Place walnuts in a food processor bowl. Cover and process with on-off bursts until coarsely chopped. Remove 1/3 cup of the nuts and set aside.
3. Add remaining 2 tablespoons butter to food processor. Cover and process until almost smooth. Add mushroom mixture, sherry, salt, thyme, nutmeg and cayenne pepper. Cover and process for 4 to 5 minutes or until light and fluffy. Add chopped parsley and process with on-off bursts until blended. Spoon into a crock or small ramekin. Cool, uncovered, for 15 minutes. Cover with plastic wrap and chill at least 1 hour.
4. To serve, gently press reserved nuts into top. Garnish with parsley sprigs.
This Mushroom Walnut Pate recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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