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A great vegetarian pate that only takes 15 minutes to prepare. Great for spreading on little toast rounds or bread. The secret ingredient is a little touch of good quality balsamic vinegar.
This recipe makes a nice big batch, enough for a dinner party. If you want a more smooth, silky pate, add more olive oil.
If you don’t want to chop finely, you can serve the mushroom and onions as-is, right out of the pan.
8 ounces, weight Sliced Mushrooms (any)
1 whole Onion
2 Tablespoons Minced Fresh Parsley
¼ cups Olive Oil, Divided
1 teaspoon Sea Salt Or Kosher Salt (1/3 Teaspoon Table Salt)
¼ teaspoons Freshly Ground Black Pepper
1 Tablespoon Balsamic Vinegar
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1st Keep
 tihleigh
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