Mushroom pâté with sherry and miso

Inspired by last night's Passover mushroom pâté, we decided to make some ourselves today, with a few twists: Adding sherry and miso is not a bad idea. Neither is using wild mushrooms.

Chinese shitake mushrooms, 4.50/lb from Chinatown, 

are plumper and fleshier than their Japanese cousins.

Ingredients:

• Mushrooms - fresh Chinese shitake, dried (and rehydrated) winter chanterelles and the stems of various fresh mushrooms that we had been saving.
• Shallots and onions
• Almonds
• Sherry
• White miso
• Soaking liquid from rehydrating mushrooms

1. Toast almonds

2. Heat oil in frying pan. Saute mushrooms.

3. Add miso. Add liquid. Fry over gentle heat until liquid evaporates. Add sherry. Remove.

4. Heat oil and saute shallots and onions until translucent and soft.

5. In a food processor, pulse the mushrooms and the other ingredients together. 
6. Add salt and pepper to taste.

Sprinkle coriander leaves on top and serve with homemade crackers

...or homemade matzo rolls.