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Mushroom pate
This is Sue McDonald's recipe:

1 cup walnuts
6 tbs butter
1 3/4 lbs assorted mushrooms (Cremini, Shiitake, Portobello, White Button), cleaned and chopped into medium pieces (about 7 cups) plus small Button Mushroom tops for garnish
6 green onions, sliced (white and green parts)
1 tbs fresh thyme leaves, plus more for garnish
1 1/2 tsp salt
1 tsp ground black pepper
1/3 cup dry sherry
1/4 cup finely chopped parsley
1 tsp lemon juice
1 8oz pkg cream cheese, softened
hot sauce to taste

Heat oven to 350. Spread walnuts on a baking pan and bake until fragrant, about 7 minutes. Allow to cool and chop finely.

In a large skillet over medium heat, melt 4 tbs butter. Add mushrooms, green onions and thyme. Cook, stirring occasionally, until liquid has been released and skillet becomes almost dry.  Stir in salt, pepper and sherry. Cook again until skillet is almost dry. Stir in lemon juice, remove from heat and allow to cool slightly.

In a large bowl, combine mushroom mixture, walnuts, parsley, hot sauce and cream cheese. Season to taste.

Line a 3 cup mold or terrine with plastic wrap, allowing for a 4 inch overhang on all sides. Spoon the mushroom mixture into the mold. Cover with the plastic wrap overhand and press down firmly, making sure the mixture is spread as evenly as possible.

Refrigerate 8 hours or overnight.

Just before serving, melt 2 tbs butter in a medium skillet and brown the reserved mushroom caps. Unwrap chilled terrine and invert onto a serving platter. Surround and garnish with browned button mushrooom caps, fresh thyme and/or sprigs of fresh rosemary.

Serve with toast points or crackers.