Nutty Mushroom Pate

Chef Thess recommends adding Maggi Magic Sarap for more body and flavor. Aside from using it with stews or adobo, try it on salad dressings or even on a simple spread recipe like this.


Serves 8 to 10  Prep Time 20 minutes  Cooking Time 10 minutes

2 tablespoons butter
1 big onion, finely chopped
3 cloves garlic, minced
1 cup fresh mushrooms, chopped
1 8-gram pack Maggi Magic Sarap
salt and pepper to taste
1/4 teaspoon crushed tarragon
1 cup whole almonds or pili nuts, blanched and toasted
juice of 1 lemon
2 tablespoons cream cheese
1/2 cup all-purpose cream

1  In a skillet, melt butter; sauté onion, garlic, and mushrooms. Season with Maggi Magic Sarap, salt, pepper and tarragon. Cook, stirring occasionally, until most of the liquid has evaporated.

2  Grind half of the nuts until fine in texture. Add mushroom mixture, lemon juice, cream cheese and all-purpose cream. Process well until smooth. Cover and chill.

3  Mound paté on serving plate; garnish with the remaining nuts. Serve with crackers or toast.

Photography by David Hanson | Styling by Sharlene Tan

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