Mushroom-Walnut Paté



Mushroom-Walnut Paté
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  1. • 2-1/2 tablespoons butter
  2. • 2/3 cup mushrooms(any combination), sliced
  3. • 1/4 cup chopped shallots or onions
  4. • 1 small clove fresh garlic, minced
  5. • 1/2 cup toasted walnut pieces
  6. • 1 tablespoon walnut oil or olive oil
  7. • 1/2 teaspoon salt
  8. • 1 teaspoon lemon zest
  1. 1. In a large skillet over medium heat, melt butter.
  2. 2. Add mushrooms, shallots and garlic. Sauté 7-10 minutes, stirring often, until mix is just browning and any liquids given off have evaporated.
  3. 3. Place walnuts, oil, salt and zest in a food processor and process until a paste has formed.
  4. 4. Add mushroom mix and blend until almost smooth.
  5. 5. Taste and add salt as needed.

Apple Garlic Chutney

[recipe difficulty=”medium”]
4-5 tart apples, peeled, cored and coarsely chopped
1 cup dried apricots chopped into little cubes
1 cup golden raisins
6-7 garlic cloves, peeled and mashed
2 tsp. grated and peeled fresh ginger
1 cup sugar
1 1/2 cups cider or red wine vinegar
1 tsp salt
1/2-1 tsp cayenne pepper (to taste)
In a non-reactive pot (not aluminum or iron) combine all ingredients.  Bring to a boil and reduce to simmer, stirring often.  Add more vinegar if necessary to prevent burning.  Cook for about 30 minutes until the apples are softened and the mixture is thickened.  Taste and add more salt, sugar or vinegar if necessary. To give it a nice kick I add a teaspoon of grated ginger and a clove of pressed garlic after I turn off the heat and stir it in.
Remove from heat and cool to room temperature.  Spoon into sterile jars and cover tightly.  Refrigerate for several days and up to two weeks to allow flavors to mellow.  This chutney can be kept in the fridge for up to 2 months.