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Wild Mushroom Pâte

Ready In: 45 Minutes

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Serves 4

Cut off the root end of the mushroom stems if they are sandy and discard. Slice mushrooms and their stems. Heat butter in a large skillet over high heat. Brown mushrooms and onion about 4 minutes. Add chopped nuts and brown 1 minute. Lower heat and cook for 2 more minutes to release mushroom juices. Put mixture in a food processor, add Worcestershire, brandy, and seasonings, and pulse until mixture is finely chopped. Pack pâté into a pottery bowl for serving (keeps well refrigerated for about a week).
Serve on toast or in pita halves.
Serve as a salad by piling mushroom mixture on a bed of arugula, watercress, or mixed garden greens. Or, surround the mushroom mixture with slices of smoked chicken or turkey breast, with sliced avocado, or spears of crisp asparagus.