Mushroom Pate
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This is something I learned from my Father, he used butter, but I have
replaced that with rendered suet. He would use this recipe for dinner
parties for guests that did not like goose liver pate'. It is great for
veggie dipping.

1/4 rendered fat
1/3 cup onions, finely chopped
2 cups fresh mushrooms, finely chopped
1 clove garlic, minced
Salt and pepper to taste

Using half of the fat, saute the mushrooms, onions, and garlic
until they have dried down. Run the mixture through a food processor
with the remaining fat and seasonings. Process until the texture is
smooth and can be spread with ease. Serve chilled.

By Trish Tipton. Posted to the PaleoRecipe Mailing List, Feb. 2001