Heavenly Mushroom Pâté

12 10 2011

It doesn’t matter who you are or what kind of diet you follow, unless you have a nut allergy or aversion, you will think this pâté is divine.

I first prepared this last Christmas for a small dinner party.  And then I prepared it again.  And again for Christmas dinner.  And then again for new years.  And then one more time for SO’s birthday in January.  After that, I’d had enough heaven to last me until this week.  Needing a little refill, I made myself a batch of heaven and enjoyed it on warm, crusty bread slices.

An absolute crowd pleaser, but the kind of dish that you could happily eat by yourself.  In one sitting.  Before making a second batch.

Heavenly Mushroom Pâté

2 Tbsp olive oil

1/4 cup of onion

3 cloves garlic, minced

15 brown, white or shiitake mushrooms (or 3 – 5 portobello mushrooms)

2 tsp dried thyme

2 tsp dried sage

3 Tbsp nutritional yeast flakes

2 Tbsp tamari soy sauce or Braggs

2 Tbsp balsamic vinegar

2 cups walnuts, toasted

1/2 tsp fresh ground pepper

Heat oil in a large sauté pan over medium heat.  Add onion and garlic and sauté until the onion becomes translucent.

Add mushrooms, then cover and allow to cook for 5 minutes, stirring occasionally.  Uncover and cook for 5 minutes more to reduce the mushroom liquid in the pan.

Add thyme, sage, nutritional yeast, Tamari/Braggs and vinegar, stir to combine.  Cook for 1 minute and turn off heat.

Transfer mushroom mixture to a food processor and add toasted walnuts and freshly ground pepper.  Pulse until mixtures becomes a creamy pâté.

Taste and add more seasoning, if necessary.

Serve at room temperature and devour with crackers or bread.

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31 12 2011
OMG! It’s New Years Eve, what should I make? « Pk Cooks

[…] Amazing Mushroom Pâté. […]

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