MUSHROOM NUT PATE

1/2 lb. walnuts
1/4 lb. hazelnuts
3/4 lb. almonds
1 large onion, finely chopped
2 cloves garlic, minced
1 Tbsp vegetable oil
1 lb mushrooms, chopped
2 Tbsp plus 1 1/2 tsp lemon juice, divided use
1 tsp basil, dried
1/2 tsp thyme
1 large bunch parsley
1 1/2 cups yogurt
1/4 tsp salt
1/4 tsp pepper
whole wheat bread or crackers (for serving)

Preheat oven to 350 degrees F.

Toast the nuts in the oven for 8 minutes. Place in a food processor and reduce to powder. Set aside.

Saute the onion and garlic in oil for 5 minutes.

Add the mushrooms, 2 Tbsp lemon juice, basil and thyme. Heat until the liquid is completely reduced. Set aside to cool.

Blend the parsley, yogurt, 1 1/2 tsp lemon juice, salt and pepper in food processor until smooth. Add the mushroom and nut mixtures and process. Chill.

Serve on whole wheat bread or crackers.

Serves 6 to 8
Source: Mama Now Cooks Like This by Susan Mendelson and Tracy Kusiewicz