Black-Eyed Pea Pâté Recipe | MyRecipes recipe for managing PCOS and pregnancy on Fertility Chef
Recipe by Marian Cooper Cairns A touch of salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread.Make Ahead: Make and chill recipe up to 2 days ahead.
Ingredients
- 1 1/2 cups frozen black-eyed peas
- 1/2 jalapeño pepper, seeded
- 3/4 cup chopped country ham
- 1 (3.5-oz.) package fresh shiitake mushrooms, sliced (or 4 oz. sliced button mushrooms)
- 3 garlic cloves, chopped
- 1/2 cup olive oil, divided
- 1/4 cup dry white wine
- 1/2 cup finely chopped toasted walnuts
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh thyme
- Pickled Red Onions and Cukes, drained
- Crostini
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