Mushroom Pecan Pate – So Delicious

Mmmm! Mushrooms

I made mushroom pate, again. Per request, I have made note of the recipe. A girlfriend of mine lent me her copy of Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero.The first recipe I made was the Mushroom Pate. Of course, I never really follow a recipe, but this was my inspiration. Hope you enjoy my version and some day check out he original. Like me, you may find you enjoy vegan recipes.

My brother is vegan and I made this for him at Easter. He tried very hard to eat it all. Although a valiant attempt and he decimated my celery, the effort was in vain. I made enough to insure, I would have some left-over. :)

TIP: I get my mushrooms at my local Asian market. I find they are much cheaper there and make this recipe much less painful on your pocketbook

 

Mushroom Pecan Pate

Approx. 1- 2 lbs. – Mushrooms (I use whatever mushrooms I have in my fridge. Today, I used shitaki, portabella, King trumpet, brown & white bunapi)

Mushroom Pate on Sourdough bread

1 cup toasted peacans

1 white onion, diced

6 cloves garlic, minced

3 TBSP olive oil

1 TBSP balsamic vinegar

1/4 TSP Taragon

1/2 TSP Thyme

1 TSP Paprika

1 TSP TJ’s 21 spice salute

1 TSP Italian spice blend

Pepper

Salt

Even kids will eat it!

Roughly chop cleaned mushrooms. Heat oil in skillet on medium high. Once oil is heated add onion and cook until translucent. Add mushrooms, garlic and spices. (I am a spice dumper; not a spice measurer, so you can adjust the flavor to your taste) Chef Julia Child says mushrooms will absorb the fat and after about 2 mins. the fat will release. Mushrooms will begin to brown and create their own sauce. At this point, they should be removed from heat.

Toast your nuts in a dry skillet. For me this takes about 10 mins on medium heat. The nuts will not make any noise while cooking to remind you to look at them. Make sure to watch them so they do not burn.

Once nuts and mushrooms are slightly cooled, whirl in food processor. Add vinegar and addition spices, if you like.

I love this recipe warm, room temperature or cold. On bread, with veggies or by the spoonful. Great for a snack, breakfast lunch or dinner. Even makes a great sandwich with some spinach, in my opinion. Hubs was not a huge fan of the sandwich version. Make some today and decide the best way to eat it. :)

 

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