Mushroom Walnut Dill Paté

This is just plain good, and happens to be kosher for passover - an excellent recipe for using any dill and parsley you just ***might*** have in your refrigerator crisper drawer.  Ditto with the hardboiled egg.  It's a very forgiving recipe.

1 hard-boiled egg
1 to 2 onions, chopped fine
12 oz or so of walnuts
1/2 lb (or more) sliced mushrooms
olive oil (or vegetable oil)
dill, parsley - the amount is flexible.
salt/pepper to taste

Saute the mushroom and onion over medium heat in oil in a large frying pan until soft and browned.  Put the browned onion & mushroom in a food processor with the walnuts, dill, parsley, and egg (cut into a few pieces).  (If you have a small food processor like I do, you need to do this in two batches.) Process until smooth.  Season to taste.

Some call this mock chopped liver.  Since actual chopped liver is not on my list, this doesn't feel like mock anything, it feels like really wonderful walnut mushroom paté.

It's a nice appetizer, served on lettuce with some crudites and crackers.  Or a great dip for hors d'oeuvres.