Mushroom Patê

You can use whichever kind of mushroom makes you happy but portobello, crimini, or shiitake mushrooms are all excellent choices and each has a distinct flavor of its own. But plain old button mushrooms will work just fine in this low-calorie spread. The most difficult part of this recipe it allowing the pate to marry in the fridge (marry is a cooking term that means "blend together" - I am saying the mushrooms have a wedding.)

2 tablespoon finely chopped onion
Spray such as "Pam" (I cut 2 T butter from this recipe)
2 tablespoon all-purpose flour
3 tablespoon dry sherry (you can use cooking sherry)
Water
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/2 cup mushrooms, finely chopped
1/8 cup toasted walnuts, chopped
1 tablespoon snipped fresh chives
1 - 2 cups apple slices
Belgian endive leaves or crackers

Spray 1 quart microwave-safe casserole with a lot of *Pam* and add onion and cover. Microwave, on high for 2 minutes. Mix together flour and sherry until smooth then add sherry/flour, salt, pepper, nutmeg, and mushrooms to the onions. Microwave, covered, on high for 4 to 5 minutes more until onion and mushrooms are tender, stirring once (add a little water if too thick but the mushrooms should give off a lot of liquid). Cool slightly.

Transfer 1/2 cup of mushroom mixture to a blender container or food processor bowl. (Set remaining mushroom mixture aside.) Cover and blend or process until smooth. Combine blended mushroom mixture, reserved mushroom mixture, walnuts, and chives in a serving bowl. Cover and chill for at least 6 hours or up to 3 days. Serve with apple slices, Belgian endive leaves, or crackers. Makes about 1 cup (16 servings).