This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Shiitake Mushroom and Walnut “Paté”

1 cup raw walnuts
1 tablespoon coconut oil
6 shiitake mushrooms, sliced
¾ teaspoon kosher salt, divided
½ cup canned white beans
1 teaspoon maple syrup

Preheat oven to 350 degrees. Spread walnuts on a baking pan, and toast for about 8-10 minutes, until lightly browned and fragrant. Set aside.

In a small sauté pan, heat the oil. Add the mushrooms, and season with ¼ teaspoon kosher salt. Cook, stirring occasionally, until the mushrooms are soft and juicy, about 5 minutes.

Combine the walnuts, mushrooms, beans, maple syrup and remaining ½ teaspoon kosher salt in a food processor, and blend until smooth. The mixture will be somewhat thick and resemble liver paté.

Serve with assorted raw vegetables, pita chips or rice crackers.