Sherried Walnut Mushroom Paté Recipes

VEGAN MUSHROOM & WALNUT PâTé

Steps:

• Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
• Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
• If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation. Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

WALNUT-MUSHROOM PATE

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and papper, and cook another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
• While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
• Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed. Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste. Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.

MUSHROOM-WALNUT PATE

Steps:

• Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
• Add water, cover pan, and cook for 8 minutes over medium heat.
• There should be a small amount of water left in the pan at this time.
• Meanwhile, chop walnuts in food processor.
• Add the mushroom mixture to the walnuts in the food processor and process until smooth.
• Season to taste with salt and pepper.