Receta Mushroom Pâté
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
- 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
- 1/4 cup minced shallots
- 1 pound cremini mushrooms (baby bella), coarsely chopped
- 2 tablespoons chopped fresh sage, plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 tablespoons dry sherry
- 1/2 cup walnuts, toasted (see Tip)
- 2 tablespoons nutritional yeast or Parmesan cheeseINSTRUCTIONS
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.