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plant-based mushroom, garlic and walnut pâté



This stuff is SO GOOD. It kind of still blows me away that this is made of walnuts. I've successfully tricked quite a few people with this pâté actually - many have believed it to be "the real thing", but ALAS, just some nuts ! I hope you dig it.


WHAT YOU'LL NEED:

1.5 CUP OF WALNUTS

HALF OF A (LARGE) ONION

APPROX. 4 CUPS OF CHOPPED MUSHROOMS

5-6 CLOVES OF GARLIC, CRUSHED (FRESH OR ROASTED OR BOTH)

1/2 CUP WHITE WINE

1 TBSP EACH OF SOY SAUCE, BALSAMIC VINEGAR

2 TBSP LEMON JUICE

1 1/2 TBSP MISO (I USED A MILD MISO)

1 TBSP DIJON

A SPRINKLE EACH OF GARLIC, ONION AND PAPRIKA POWDER

OLIVE OIL / BUTTER

SALT / PEPPER

(OPTIONAL: FRESH/DRIED CHILI, ROSEMARY, THYME)

(TOPPING: CRUSHED PISTACCIOS OR CASHEWS)


Cook mushrooms and onions on med-high heat, in a bit of olive oil or butter until they begin to brown. Add salt and cracked black pepper to your liking. Once cooked about halfway, deglaze your pan with white white, balsamic, soy. Add miso and dijon. Add in crushed garlic. Finish cooking down on medium heat until mushrooms are tender, and liquid has thickened up. Allow to cool to a lukewarm temperature.


Place walnuts, mushroom/garlic/onion mixture, lemon juice, spices, salt, pepper, and a good glug of olive oil into a blender or food processor. Blend on low until you reach the consistency you desire. If needed, add a bit of extra olive oil or some warm water to loosen the mixture when blending. Ensure you scrape the sides of the blender throughout. I personally like mine to still have some texture, so I make sure to not over-blend.


Taste it. Season accordingly. Smear pâté into ramekins or a larger serving bowl, top with crushed pistachios or cashews, and serve warm. Side with toasted baguette and crackers.


For leftovers: Top container with a layer of olive oil before placing in the fridge. Keeps covered in the fridge for 3-4 days.


-B