Shitake Mushroom Pate

Shitake Pate

½ lb. Shitake, coarsely chopped

½ lb. Button Mushrooms, halved

2 cloves garlic, finely chopped

Extra Virgin Olive Oil

½ t cayenne

½ t nutmeg

2 - 3 T fresh lemon zest

1 t salt

½ t ground black pepper

2 T cooking sherry

2 T Balsamic vinegar

3 T hazelnuts (or substitute pecans), roasted at 350 for 15 minutes and coarsely ground

Sauté mushrooms in the olive oil and then add garlic and sauté another minute. Add spices. Put mixture in food processor. Add sherry and vinegar and process, being careful not to over process. Mix in the hazelnuts. Serve with crackers or crusty bread.