• Fresh exotic mushrooms are now widely available. Try using giant portobello, mild crimini, or woodsy shiitake mushrooms in this elegant, low-calorie spread.
  • 2 tablespoons finely chopped onion
  • 2 tablespoons margarine or butter
  • 2 tablespoons all-purpose flour
  • 3 tablespoons dry sherry
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1-1/2 cups mushrooms, finely chopped
  • 1/4 cup toasted walnuts, chopped
  • 1 tablespoon snipped fresh chives
  • Apple slices, Belgian endive leaves, or assorted crackers


1. Combine onion and margarine or butter in a 1-quart microwave-safe casserole. Microwave, covered, on 100 percent power (high) for 2 minutes. Stir in flour until smooth. Stir in sherry, salt, pepper, nutmeg, and mushrooms. Microwave, covered, on high for 4 to 5 minutes more until onion and mushrooms are tender, stirring once. Cool slightly.
2. Transfer 1/2 cup of mushroom mixture to a blender container or food processor bowl. (Set remaining mushroom mixture aside.) Cover and blend or process until smooth. Combine blended mushroom mixture, reserved mushroom mixture, walnuts, and chives in a serving bowl. Cover and chill for at least 6 hours or up to 3 days. Serve with apple slices, Belgian endive leaves, or crackers.

Makes about 1 cup (16 servings).

Print this recipe

Submitted 6/13/05.
Source: Better Homes and Gardens
Submitted By: Meryl
Mushroom Pate