1/4 cup butter
1 small onion, peeled and chopped
1 garlic clove, peeled and minced or pressed
3/4 pound mushrooms, sliced
3/4 teaspoon salt
1/2 teaspoon thyme
1/8 teaspoon white pepper
1 cup roasted and skinned hazelnuts
2 tablespoons oil (preferably hazelnut oil)
Crostini or thin baguette slices, for serving
In a pan over medium-high heat, melt the butter. Add the onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most juices exuded from mushrooms have evaporated.
In food processor, puree the nuts to form a grainy paste. With motor running, add the oil and whirl until creamy. Add mushroom mixture and continue blending until smooth.
Serve paté with the crostini or baguette slices. Will keep, refrigerated, for 2 weeks or longer. Makes about 2 cups.