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.