Featured recipe from Marilu's table * Mushroom nut pate

Long, long ago, in a galaxy far, far away, we worked in a different industry, and we had a contract technical writer from the local newspaper. She happened to be a food writer. She happened to share this recipe, and we love it still. So thank you, Mary G.

Back in that long-ago time, we only had button mushrooms. Today we have lots of choices. Try a mix of creminis (baby bellas) and shiitake caps.

To toast nuts, put them in a dry skillet over medium heat, shaking the pan continuously, so the nuts don't burn. When they smell like toasted nuts, they're done. Don't let them sit in the hot pan; they'll keep toasting. Or, you know, burning. We learned this the hard way.

Serve the pate with crackers (check to make sure they're dairy-free) and raw veggies.

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Mushroom Nut Pate

Blue * Serves 6

2 Tablespoons Earth Balance dairy-free margarine

1 pound mushrooms, sliced

1 small onion, sliced

1 clove garlic, minced

3/4 cup slivered or sliced almonds, toasted

1/4 cup hazelnuts, toasted (rub off the skins in a clean, dry kitchen towel)

2 Tablespoons olive oil

1/4 teaspoon dried thyme

salt

dash of cayenne (red) pepper

toasted sesame seeds for garnish

Melt the Earth Balance in a large skillet. Saute the mushrooms, onion & garlic until most of the liquid has evaporated and the onion is soft. Remove from heat. In blender or processor (or Vitamix, for a really smooth consistency), chop nuts – set aside 2 Tablespoons. Continue chopping and drizzle in the oil until the mixture is well blended. Add the mushroom mixture and seasonings, and blend thoroughly. Stir in the remaining chopped nuts (for a little texture). Mold into loaf and sprinkle with toasted sesame seeds. Serve with crackers and veggies.