This vegetarian pate has no animal derived ingredients at all so this recipe would suit vegans as well as vegetarians.
I'm always amazed by the amount of calories in walnuts, they need to be eaten in moderation if you re watching your weight.
We are fortunate to have friends with several walnut trees so we can use fresh walnuts, but I must admit cracking open enough nuts to provide all the kernels needed for this recipe is a bit of a chore.
Ready shelled nuts from the supermarket are much easier!
This is one recipe that is best made a day in advance because it really does improve if left to chill overnight to let the flavours blend.
To make 4 servings:
100g Shelled Walnuts
1 medium White Onion
1 clove Garlic, crushed
15ml Olive Oil
10ml fresh Thyme leaves
Salt & Pepper to taste
Around 218 KCal per serving.
Put the walnuts in a food processor and blend to a rough paste.
Add the mushrooms, onion, garlic and half the thyme to the walnuts and blend again until you get a nice smooth paste.
Heat the olive oil in a heavy bottomed pan season with salt and pepper and fry the paste until it reaches a good consistency. This will take between 5 and 10 minutes and you do need to keep stirring, otherwise it will stick and burn.
Check the seasoning, you may find it needs more salt than you expected. Add the rest of the thyme and give the mixture a last blending in the food processor.
Turn the pate into a suitable container, cover it and put in the refridgerator to chill, preferably overnight.