Thursday, July 22, 2010
The food I made the other night might take the cake though. It's what I would imagine liver pate to look like...
Luckily it was quite tasty. I've been eating it in pitas with lots of veggies and it's tasty delicious. It would also probably taste good as an app with veggies or pita chips, you would just have to convince your guests that you weren't serving them death...
The recipe is from Veganomicon with a few personal tweaks.
Walnut Mushroom Pate
- 2 tbsp olive oil
- 1 cup onion, diced
- 3 cloves garlic
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 1/4 tsp salt
- Freshly ground pepper
- 1 lb cremini mushrooms, chopped
- 1 cup chopped walnuts
- 3/4 cup cooked cannellini beans [this is not a full can!!]
- 1 tbsp balsamic vinegar
- 1 tbsp nutritional yeast
- 1 tbsp cold water, might need more depending on other ingredients
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 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 nutritional yeast. Process until smooth, adding the water 1 tablepspoon 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 flavours to meld.