Serves 12 as an appetizer
1 tbsp (15 ml) each, olive oil and unsalted butter
1 small yellow onion, finely chopped
1 large garlic clove, minced
2 cups (500 ml) assorted chopped fresh mushrooms
1 cup (250 ml) hazelnuts, lightly toasted and skins rubbed off
¼ cup (50 ml) light spreadable, plain cream cheese, at room temperature
1 orange, zest only
3 tbsp (45 ml) freshly squeezed orange juice
2 tbsp (30 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
¼ tsp (1 ml) salt
generous pinches of cayenne
1 tbsp (15 ml) unsalted butter
½ cup (125 ml) assorted small mushrooms
¼ tsp (1 ml) dried thyme
chopped fresh parsley, optional


  1. To make PÂTÉ: Heat oil and butter in a mediumsized, heavy-bottomed saucepan. Add onion and garlic and cook over low heat until onions are soft. Add mushrooms and sauté until golden, stirring often to prevent them from sticking. Remove from heat.
  2. Process nuts in food processor until finely ground. Add sautéed mushroom mixture, cream cheese, orange zest and juice, parsley and seasonings. Process until coarsely blended. Add additional salt and pepper to taste.
  3. Line a chilled 2-cup (500 ml) baking dish with plastic wrap extending past edges of dish. Spoon Pâté into lined dish and pack down. Smooth top and draw edges of plastic wrap over top to seal. Refrigerate. Can be refrigerated for up to 3 days. Makes about 2 cups (500 ml)
  4. To make TUMBLED MUSHROOM GARNISH: Melt butter in a frying pan. Add mushrooms and sauté just until they begin to turn golden. Season and set aside to slightly cool. Garnish Pâté with tumbled mushrooms and serve with assorted breadsticks, crisp crackers and small radishes.
Email Recipe

Drink Pairings