Pistachio & Turkey Pate’ / Walnut & Wild Mushroom Pate’
Servings
20
Servings
20
Ingredients
Pistachio & Turkey Pate’
Walnut & Wild Mushroom Pate’
Instructions
Pistachio & Turkey Pate’
  1. Line a small bowl with plastic wrap.
  2. In a food processor, combine turkey, onions, sour cream & mustard; process until mixture is well blended & smooth. Add relish; process about 30 seconds or until JUST combined. Spoon into lined bowl; cover with plastic wrap & press gently. Refrigerate 1-2 hours to blend flavors.
  3. Unmold onto serving; remove plastic wrap. Sprinkle with chopped pistachios; gently press onto plate. Serve with a variety of crackers. Yield: 2 1/2 cups.
Walnut & Wild Mushroom Pate’
  1. Preheat oven to 350 F. Spread walnuts in a single layer on a baking sheet. Toast for 10 minutes, or until fragrant & lightly browned.
  2. In a large skillet, saute shallots in butter over medium heat until translucent.; add chopped mushrooms, garlic, parsley, thyme, salt & pepper. Cook, stirring often, until most of the liquid has evaporated.
  3. Process toasted walnuts & olive oil in food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture; process to desired texture. Pack mixture into a well oiled bowl. Cover with plastic wrap & refrigerate for a few hours or overnight. Serve on baguette slices or crackers of your choice. Yield: 20 servings