Mushroom Pate

It's hard to say where I first got this idea.  Probably from The Urban Vegan by Dynise Balcavage.  Sometimes you just need a little something to dip your cracker in.  And sometimes you want that something to feel fancy.

Mushroom Pate

2 T. olive oil

12 pecans

a bunch of mushrooms, roughly chopped  (white, cremini, shiitake, or a mix would be fine), I'm thinking enough to fill up the skillet before they are soft

2 cloves garlic, finely chopped

salt and pepper

1 T. vermouth or brandy or sherry

2-3 T. nutritional yeast (optional)

Heat a skillet over medium heat.  Lightly toast the pecans, and then toss them into a food processor for later.

Warm the olive oil.  Add the mushrooms and garlic and saute until soft.  Add water if things start sticking.  Add salt and pepper to taste.

Toss the mushrooms into the food processor and process.  Add the nutritional yeast, alcohol, and process some more.  Add more salt, pepper, or olive oil if needed, to taste.