Wild Mushroom Pate

If you love hummus as much as we do, you've gotta give this a try. It makes a pretty good vegan sandwich, too.

Wild Mushroom Pate

2 lbs. fresh wild mushrooms (morel, oyster, chantrelle, shitake, etc.)
1 medium onion
1 clove of garlic
1 oz. dried fig
2 T. olive oil
1 t. balsamic vinegar
2 T. barley flour
1/3 C. dry sherry
Paprika

Finely chop the mushrooms, garlic, figs, and onion. Set aside.

Heat the olive oil in a heavy saucepan. Add the mushrooms, garlic, onion, and vinegar. Cook over medium heat until the onions are carmelized, the mushrooms are wilted, and most of the liquid has evaproated.

Mix the flour with the sherry, and add to the mushrooms. Cook over medium heat, stirring constantly, for 5 minutes (mixture will be thick.) Spoon into a shallow serving dish, sprinkle with paprika, and allow to cool. Refrigerate overnight.

Serve with your favorite hummus, feta cheese, and pita bread.