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• Original recipe that inspired this one had nutritional yeast which I did not have.  I made up for its absence with adding garlic powder and liquid smoke.  I increased the nutritional value of the tapenade by adding spinach. I always feel good to add this super food in everything.  Christmas is coming and if you are thinking of adding a tapenade to your board here is an easy one.  Serve with on melba toast or crostini.

Mushroom Pate

Ingredients:

• 8 oz any type mushroom, sliced
• 1/4 tsp dry sage or 1 fresh sage leaf
• pinch of pepper
• 1 tbsp rice cooking wine (salt added so do not need to add salt) or sherry wine
• 1/8 tsp liquid smoke
• 1/2 tsp garlic powder
• 1/4 cup walnuts
• 1/2 loosely packed cup spinach (optional)

Instructions:

• Air fry the mushroom for 15 minute at 400 degrees Fahrenheit.

• Place the air fried mushroom and the rest of the ingredients in a small blender and blend till well mixed and grainy in texture which I prefer to pasty. It is your choice.

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