Mushroom Pate

Author: 
Alissa Cohen
Book: 
Raw Food For Everyone
201101

Nice rich flavor, can be used for crackers or veggies

Contributor: 
Cricket
Ingredients: 

1 c chopped button mushrooms   
3 c chopped portobella mushrooms   
1 c pecans   
1 c walnuts   
1 tsp chopped fresh sage leaves   
1/2 tsp chopped fresh rosemary leaves   
1/2 c diced onions   
1 cl garlic   
1 tsp fresh lemon juice   
1 TBSP olive oil   
1 1/2 tsp sea salt

Directions: 

put all ingredients in a food processor. Blend until combined.  The mixture   
should be smooth with some texture, but not soupy   
pack the pate into a decorative mold or dish, chill for 1 hour before serving   
store in the refrig for up to 2 days