Saturday, 6 March 2010

Nutty Mushroom Paté

Here's an easy, quick vegetarian spread for sandwiches or crackers. Yes, I'm afraid that colour is called "taupe" but it's very tasty anyway. I spent 2 days looking for Ontario greenhouse tomatoes but could not find any (WTF, Zehrs) so no tomatoes. Sad, because they go well with this. Nevermind; so do sprouts, pickles and relishes.

Makes about 2 cups - 8-12 servings
30 minutes prep time

Nutty Musrhoom Pate
1 cup nuts - almonds, pecans, walnuts or a mix
4 cups sliced mushrooms
1 medium shallot
1 clove garlic
4 tablespoons butter
1/2 teaspoon sea salt
1 tablespoon balsamic vinegar
1/2 teaspoon drained green peppercorns in brine
OR 1/2 teaspoon Dijon mustard

The nuts can be sliced or whole, but should be raw and unseasoned. You can toast them lightly in a dry skillet if you like. Place them in the bowl of a food processor, and process until well chopped.

Slice the mushrooms. Peel and chop the onion. Peel and slice the garlic.

Heat the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until soft and slightly browned. The first time you give them a stir (after a minute or two of cooking) add the onions. When both are nearly ready (soft and slightly browned) add the garlic and continue cooking for a minute or two more.

Add the mushrooms to the nuts in the food processor. Add the seasonings, and process until the mixture is smoothly combined and the texture is appealing to you. You will need to stop and scrape down the sides once or twice.

Pack the mixture into an attractive bowl or mould. Serve warm, chilled or at room temperature, with crackers or bread.

Last year at this time I made Potato-Cheese Muffins.

1 comment:

Joanne said...

I had liver pate for the first time at a French restaurant two weeks ago. I really liked it though I will probably never made it at home. This is the perfect solution!