Walnut-Mushroom Pate

Categories: Appetizers, Gluten-free, Kidney Unable to Grasp Qi, Shen Calming, Vegan, Vegetarian

mushroom pate

My husband and I made this recipe for our family(s) at Thanksgiving.

3 tablespoons olive oil
1 cup diced yellow onion
3 cloves garlic
1 teaspoon dried thyme
1 teaspoon dried tarragon
3/4 teaspoon salt
Freshly ground black pepper
1 pound cremini mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans
1 teaspoon balsamic vinegar
Up to 1/4 cup cold vegetable broth

Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
Add the onions and sautee for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt and pepper, and cook for 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 one tablespoon at a time as needed.
Continue to puree the ingredients until the pate resembles a smooth, thick, and spreadable paste.
Scrape mixture into an airtight container and chill for at least an hour before serving to allow the flavors to meld.

This recipe comes from:
Veganomicon: The Ultimate Vegan Cookbook
Authors: Isa Chandra Moskowitz, Terry Hope Romero
Marlowe & Company, New York, 2007.