Shiitake hazelnut pate

 
My husband and I sampled this pate at the farmers' market last weekend from a farmer who was selling shiitake mushrooms. The pate was really good and his shiitake mushrooms were beautiful. I was really excited to find mushrooms that were grown locally. So, of course, we brought home a bag of mushrooms and the farmer was nice enough to give us a recipe card so we could try it at home. This pate is very flavorful with just a few ingredients. We ate it with some flatbread crackers and celery. I slightly adapted the recipe that was given to us and used the one below.

Shiitake hazelnut pate
about 1 cup of shiitake mushroom caps, roughly chopped
1 clove garlic, minced
1 tablespoon butter
leaves from 3-4 sprigs fresh thyme
3 ounces Neufchatel cheese (or cream cheese)
1/4 cup hazelnuts, lightly toasted
1 tablespoon fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
about 1 teaspoon dry vermouth

Melt butter in a small pan over medium heat. Add the mushrooms and garlic. Saute until softened, about five minutes. Add the hazelnuts to a food processor and pulse a few times. Add salt, pepper, and thyme to the mushroom and garlic mixture and stir. Add the mushrooms to the food processor along with the remaining ingredients. Process until smooth and taste for salt and pepper (adjust as needed). Refrigerate for about 30 minutes and then serve as a dip/spread with your favorite crackers, bread, and/or vegetables.