Greeting Hive foodies. It has been a while since I had some time to enter the weekly Plant-Based Challenge. This week, however, I got extra motivated when I saw the cooking style was PATÈ….
For a while now I have been willing to try and make a mushroom pate to sneakily feed my husband mushrooms. He hates their texture but doesn’t mind their flavor.
And guess what… I finally found a way - after 20 years - to make him eat mushrooms. Yeah and thank you Plant Power Community for giving me the extra push this week to make this dish happen.
It turned out great so it is a keeper. We are hosting a cookout party next week so I already know one of the appetizers… vegan walnut mushroom pate!
WALNUT TRIPLE MUSHROOM PATÈ WITH JELLY
Ingredients (makes 2 small jars or about 1.5 cups)
For the pate
- 1 cup walnuts
- 2 cups mushrooms, sliced
- 1 cup onion, chopped
- 6 cloves garlic, minced
- ½ cup fresh parsley, chopped (I used flat-leaf parsley)
- 1-2 Tbsps fresh rosemary, chopped
- Himalayan pink salt to taste
- Black pepper to taste
FYI: I used a mix of shitake, king oyster mushroom, and beech mushrooms (1:1:1 ratio)
For the jelly
- 1.5 water
- ½-1 tsp soy sauce
- ½ tsp agar agar
Instructions
In a dry pan, toast walnuts until nicely brown and fragrant. Transfer to a bowl or your blender/food processor if it can handle the heat.
Saute onion until translucent. Add minced garlic and cook for a few minutes more.
Then add all other pate ingredients, except the toasted walnuts. Cook until the mushrooms start to brown. Do not overcook as you still want some liquid in them to blend them into a paste.
IMPORTANT: do not throw away/rinse out your pan. We are going to need this to make the jelly. When you transfer the mushroom to your blender or a bowl to cool, add 1.5 cups of water to the hot pan. Let boil for a few seconds and turn down the heat. Pour through a sieve to strain the remaining pieces of herbs and mushroom. Pour the clear liquid into a saucepan. Set aside.
Add walnuts and the mushroom mix to your blender. Allow to cool first if your blender can't handle the heat.
Pulse/ blend the mixture, scraping down the sides often, until pate consistency. Push down into the jar(s). Place in the fridge to set.
To the saucepan with the cooking liquid, add the agar-agar and soy sauce. Stir well and bring to a simmer over medium heat. Turn down the heat to low and simmer for 5 minutes more, stirring regularly.
Turn down the heat and let cool for a minute or two. Take the pate jars out of the fridge and pour the liquid over the pate.
Let set in the fridge!
Bon Appetite!
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