Mushroom and Nut Pate
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw pistachios
- 1 cup balsamic vinegar
- 1/4 cup olive oil, plus 2 tablespoons
- 1/2 small red onion, chopped fine
- 1/2 cup quartered shitake mushrooms
- 4 to 6 half-dried figs, halved
- 1/4 cup Marsala wine
- 2 tablespoons chopped fresh basil
- 1 scallion, chopped fine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pita chips, as garnish
Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Cat Cora
Recipe courtesy of Rachael Ray