Mushroom Hazelnut Pate

½ cup (1 stick) unsalted butter

1 onion, minced

2 cloves garlic, minced

1½ pounds white mushrooms, trimmed and sliced

4 eggs

1 cup heavy cream

1 cup toasted hazelnuts, coarsely chopped, divided

2 teaspoons dried thyme

¼ cup fresh parsley, chopped (plus the remainder of the bunch, left whole, for garnish)

½ cup dried bread crumbs

1½ tablespoon fresh lemon juice

2 teaspoons kosher salt

1 teaspoon ground black pepper

Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with cooking spray and line it with parchment paper, making sure to cover the bottom and two longer sides of the pan.

Melt the butter in a large skillet over medium heat. Add the onion and garlic and cook 15-20 minutes, or until translucent. Add the mushrooms and cook 30 minute, or until mixture begins to stick together a bit.

Meanwhile, in a separate bowl, beat the eggs and cream together. Mix in a ½ cup hazelnuts and the thyme, chopped parsley, bread crumbs, lemon juice, salt and pepper. Add mushroom mix and stir to combine well. Pour into the prepared loaf pan, cover with foil and set in a larger baking pan. Fill the outer pan half way with water and place in the oven. Bake until center is set, about 1 hour. Remove from oven and let cool before refrigerating for at least 6 hours.

When ready to serve, remove the pate from the refrigerator, run a sharp knife around the sides of the pan and, using the sides of the parchment, lift the pate out. Remove the parchment and slice. Arrange the pate slices on a platter and garnish with fresh parsley leaves and the remaining ½ cup hazelnuts.

Serves 16.

Cook's note: The pate can be made up to 3 days in advance.

Nutrition values per serving: 190 calories, 17 g fat (8 g saturated), 7 g carbohydrates, 1 g fiber, 4 g protein, 90 mg cholesterol, 290 mg sodium.

"Talk With Your Mouth Full" by Dan Smith and Steve McDonagh

(2007 Stewart, Tabori & Chang, $27.50)