Mushrooms are so versatile. They can be used in soups, salads, or as a main course. Vegans and Vegetarians often use mushrooms as a protein source and will build a meal around them. Mushrooms contain protein, vitamins, minerals, and antioxidants and will pick up and enhance the flavor of whatever you are cooking them with. My friend Barbara makes this pate and helped me adapt it to make it Allium friendly. Experiment with different types of mushrooms. This recipe is a great substitute for chicken liver pate at Passover dinner for your vegan and vegetarian guests!
Ingredients:
- 1 ½ Lbs Your Favorite Mushrooms Washed and Chopped. I Like to Combine A Few Different Kinds Of Mushrooms. Try Portabella, Oyster, Shitake, Button, Lion’s Mane Etc.…
- ¾ Cup Your Favorite Nuts. I Like a Combo of Cashews, Pine Nuts, Pecans, And Walnuts.
- ½ Cup Minced Celery and Carrots (2 Stalks of Celery and 2 Baby Carrots)
- 2 T Extra Virgin Olive Oil
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Thyme
Directions:
Step 1: Preheat oven to 350 degrees. Spread the nuts on a baking sheet and roast for 5 minutes then stir and roast for another 5 minutes until crisp and slightly browned. Stay nearby, nuts can burn quickly.
Step 2: Place roasted nuts in a food processor or blender and pulse until well chopped.
Step 3: In a large frying pan heat the Extra Virgin Olive Oil until it begins to have a sheen. Add the minced celery and carrots and sauté 3-5 minutes. Add the cleaned and chopped mushrooms and continue sautéing until browned, an additional 3-5 minutes. Add salt, pepper, thyme, and parsley and stir until well combined.
Step 4: Remove from heat and add mixture to the food processor with the nuts. Pulse until all are fully combined and have a slightly smooth texture. Serve warm or cooled, both ways are delicious.
This pate’ will keep about a week in the fridge if it lasts that long! This makes an awesome sandwich spread or cracker topping.
