Party Pate-Mushroom and Rosemary

Simple but Gourmet

I have a very restrictive diet. When I find something that is easy to make, healthy, has no packaging involved, and can be used for several meals-I get very excited. I was pleasantly surprised by how amazing this tasted. It would make a great contribution to a potluck or holiday party. You only need to add artisan crackers or toasted sourdough bread on the side.  Shitake mushrooms really make the dish as they add a rich earthy taste. The texture and color really will remind you of traditional pate but this is a vegetarian option.

Mushroom and Rosemary Pate

1   1/2 cups of pecan halves toasted

2 TBSP of olive oil

1 onion finely chopped

1 pound of shitake mushrooms

3 TBSP of butter or substitute

1/2 cup of sliced green olives

2 TBSP of fresh rosemary

1/2 tsp of salt (less depending on your taste or your olives)

Saute onions in oil until soft

Add washed mushrooms to a food processor and pulse until coarsely chopped

Add mushrooms to pan and continue to saute until soft

Add pecans and rosemary to food processor and pulse

Add mushrooms, onions, salt, and olives to the nuts. Process until smooth

Serve at room temperature

Rosmarinus officinalis

I bring my rosemary inside of the house to overwinter. So it is the only fresh herb from my garden that I can use during the winter months. This pate is a great way to get a dose of Rosemary’s strong healing qualities. It is not an overpowering taste but it is not subtle either.

Rosemary is thought to tonify the nervous system and improves circulation to all parts of the body. When eaten with food it can improves the digestion of fats and starches. It contains small amounts of several vitamins and minerals. Rosemary has been used to treat Alzheimer’s disease, asthma, colds, gallstones, depression, fatigue, menstrual cramps, vertigo, migraines, and issues with the menstrual cycle. It is considered by some to be a cancer preventative. The Ancient Greeks used it to keep their memory clear when taking tests. It is very effective at preserving food.

Do you use rosemary when cooking. Do you prefer fresh or dried? I think I am now a convert towards fresh. The stuff in my cupboard is pretty sad looking.

Published by blackbirdsbackyard

My backyard botanical pharmacy is located in Boulder Colorado. I began studying herbal medicinewhen I was 12 years old. In college I studied subjects like anthropology, microbiology, anatomy and physiology, After graduation I decided to go to midwifery school. I attended births and had a small practice until I retired early in order to be a mother full time. I have always had an herb garden, gathered plants and made my own healing formulas with plants. Over the last 30 years there have been many teachers and I have attended dozens of workshops. I am one of those people who is always reading, studying and learning. In 2019 I was called to practice as an herbalist professionally, using "plant spirit medicine" and bio-energetic ( 5 element)healing techniques. I feel that there is a big need in the community for my skills and talents. I hope to inspire others to start their own backyard pharmacies as a solution to species extinction and the healthcare crisis in America. Healing has also become a spiritual practice and way for me to feel balanced and connected with nature. I consult with clients in person, teach classes (adults and kids), give tours of my garden and offer apprenticeships. Health, joy, meaning, and support are everyone's birthright.

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