MUSHROOM HAZELNUT PÂTÉ WITH BREADSTICKS  
MAKES 1¼ CUPS (300 mL)

1 tbsp. (15 mL) olive oil
1 mushroom, sliced, for garnish
1 small onion, finely chopped
1 garlic clove, minced          
2 c. (500 mL) diced assorted fresh mushrooms*
1 c. (250 mL) hazelnuts, lightly toasted and skins rubbed off
3 Tbsp. (45 mL) light spreadable cream cheese
Finely grated zest of ½ orange
2 Tbsp. (30 mL) freshly squeezed orange juice
2 Tbsp. (30 mL) minced fresh cilantro
1 tsp. (5 mL) Chinese 5 Spice
Salt and freshly ground black pepper

Heat oil in a medium-sized, heavy bottomed saucepan. Sauté mushroom slices until golden. Remove and set aside for garnishing. Add onion, garlic, and remaining diced mushrooms and continue to cook over low heat until onions are soft and most of the liquid has evaporated, about 3 to 5 minutes. Stir occasionally. Process nuts in food processor or blender until finely ground. Set aside 1 tablespoon (15 mL) to be used for topping. Add mushroom mixture, cream cheese, orange zest and juice, 1½ tablespoons (22 mL) of the minced cilantro, and Chinese 5 Spice and continue to process until coarsely blended. Add salt and pepper to taste. Transfer mixture to a small chilled pâté crock pot large enough to hold mushroom pâté and smooth the top with a thin spatula. Garnish with reserved sautéed mushroom slices. Stir remaining tablespoon (15 mL) of ground hazelnuts and half tablespoon (7 mL) minced cilantro together in a small bowl and scatter over top. Refrigerate until ready to serve. Flavours are enhanced when refrigerated for a day. Serve with assorted breadsticks, crisp rice crackers and little gherkins.