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Mushroom Pâté

Mushroom Pâté

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Featured on Nancy’s Kitchen Episode 3: Wine and Cheese series 

Mushroom Pâté (Raw)


  • 2 large Portobello mushroom caps (vit C, D, B, zinc, iron, selenium, mg and so much more…)
  • ½ cup pre-soaked walnuts (Vit E, omega 3)
  • 1 garlic
  • 2 tablespoon olive oil
  • 2 tablespoon tamari sauce
  • Fresh milled black pepper


Step 1: Remove stems and wipe mushroom caps
Step 2: Slice mushrooms and marinate in oil and tamari for 20 min.
Step 3: Place walnuts, garlic and marinated mushrooms in food processor and pulse
Step 4: Ready to serve and voila.

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