Esta es una exhibición prevé de cómo se va ver la receta de 'Mushroom Pâté' imprimido.

Receta Mushroom Pâté
by Anne

When I think of pâté I think of the expensive chopped duck liver appetizer. That is until I saw this recipe in Eating Well’s September/October 2014 issue. It’s a genius and delicious vegan/ vegetarian recipe for mushroom pâté. No liver required, yet very similar in taste and texture to the fancy duck version. I tried it out on dinner guests not too long ago and based on their reaction, I will definitely be serving it over the holidays.

Mushroom Pate

INGREDIENTS

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

2.5

http://simpleandsavory.com/mushroom-pate/

Simple and Savory

Note: If you use nutritional yeast instead of Parmesan cheese, this recipe will be vegan. If you are not sure what nutritional yeast is, you can read about it here.