Black-Eyed Pea Pâté

• 1 1/2 cups frozen black-eyed peas
• 1/2 jalapeno 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
• Crostini

1. Cook peas according to package directions, adding jalapeno to water. Drain.
2. Saute ham and next 2 ingredients in 2 Tbsp. hot olive oil over medium-high heat 4 to 5 minutes or until lightly browned. Stir in wine, and cook, stirring occasionally, 1 minute.
3. Process peas, jalapeno, ham mixture, and remaining 6 Tbsp. olive oil in a food processor just until smooth. Stir in walnuts and next 2 ingredients; add salt and pepper to taste. Cover and chill 8 to 24 hours.
4. Stir pate, and add salt and pepper to taste. Transfer to a shallow bowl, or spoon into small jars. Top with desired amount of Pickled Red Onions and Cukes. Serve with crostini.

frozen blackeyed, pepper, country ham, fresh shiitake mushrooms, garlic, olive oil, white wine, walnuts, parsley, thyme, crostini

Taken from www.myrecipes.com/recipe/black-eyed-pea-pate (may not work)