Mushroom Walnut Pâté
Holy smokes! This pâté is UNbelieveable. The flavor is so deep and rich. It’s a MUST TRY and perfect as a holiday appetizer. I served it at my Thanksgiving potluck and got nothing short of rave reviews. It’s funny, too… one of my friends is from New York, (like me!) and he couldn’t stop saying how it reminded him of liver pate… but better of course! And he’s right it has all the GOOD flavor of what would be called liverwurst, which I used to love as a child. I know many people will say, ew! But if you’re from New York, liverwurst, chicken livers and liver pâté were pretty much staples on any lunch menu.
Anyway, this is really a 5-star recipe and will remain on my holiday recipe rotation. It’s super easy to make, too. You will need a food processor for this recipe.
Ingredients
10 oz rough chopped cremini mushrooms (also sometimes called Baby Bella)
1 cup rough-chopped raw walnuts
½ cup diced onion
1 TBS fresh rosemary leaves
1 TBS soy sauce
1 tsp porcini mushroom powder see notes
1 tsp balsamic vinegar
1 tsp dried marjoram
½ tsp garlic powder
½ tsp ground black pepper
¼ tsp smoked paprika
2 TBS water or 1 TBS vegan butter
Method
Dry sauté the mushrooms in a nonstick pan on medium heat until they have a little color. This is an essential step as it releases TONS of the umami flavor of the mushrooms. If you’re looking for a GREAT nonstick pan, Scanpans are the best! Yes, a little pricey, but they last a lifetime.
Add the diced onions and chopped rosemary leaves and about 2 TBS of water or 1 TBS of vegan butter and sauté again until the onions are tender.
Add remaining ingredients and toss until combined well. Let cook on medium for another 5-10 minutes or so, adding more water a little at a time if you are water sautéing.
Add love! 💗
Remove from the heat and let cool until room temp.
Transfer the mixture to a food processor and process until relatively smooth. This is a personal choice. If you prefer your pâté to be more chunky, just process it less.
Serve with crackers or some sliced baguette.
Makes 2 cups. Enjoy!
Notes
I found this porcini mushroom powder and boy, I am SO GLAD I did! It’s really great for soups and does an amazing job of adding the deepest mushroom flavor to this dish as well as an unctuousness that is hard to describe. You can skip it, but I wouldn’t! It’s like a secret super-ingredient. 😁
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