Mushroom Pate

1 tsp. extra virgin olive oil
4-5 shallots, minced
2-3 garlic clove, minced
juice of 1 lemon
fresh parsley for garnish
1 pound button mushrooms, brushed clean and diced
2 Tbsp pecans, lightly dry-roasted in a skillet over medium heat about 3
minutes and minced

Heat oil in a skillet over medium heat. Add shallots, garlic and cook until fragrant, about 3 minutes. Add mushrooms and cook, stirring, 10-15 minutes, until mushroom liquid has been reabsorbed into the vegetables. Transfer the cooked mushroom mixture to a food processor and purée until smooth. Spoon into a bowl and gently fold in pecans and lemon juice. Transfer to a small serving bowl, cover and refrigerate to cool completely before serving, garnished with fresh parsley.

From Cooking the Whole Foods Way by Christina Pirello.