don’t look at it! just eat it!
Mushroomsssssssss-yessssssss. Looks a bit disgusting. Tastes awesome. Lots of umami.
mixed mushroom and pecan pâté
Author: story of a kitchen (from https://www.foodandwine.com/recipes/porcini-and-pecan-pate)
Recipe type: Appetizer
I've changed the original recipe ever so slightly, preferring to cook the mushrooms in a pan rather than boiling, and added a shallot for flavor. Original recipe - Porcini and Pecan Pâté from https://www.foodandwine.com/recipes/porcini-and-pecan-pate. Takes about an hour and a half to make.
Ingredients
- 1 cup pecans (I've also used walnuts)
- cold water to soak pecans
- ½ cup dried porcini, roughly chopped or torn
- 1 cup boiling water
- ½ pound brown mushrooms, stems removed
- a small palmful of sun-dried tomato (try to get unsalted)
- warm water to soak sun-dried tomatoes
- 1 small shallot, finely chopped
- 2 tablespoons soy sauce or tamari
- 2 tablespoons olive oil, plus extra for cooking mushrooms (or use veg broth)
- ½ tablespoon nutritional yeast
- ½ tablespoon fresh lemon juice
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon shiro miso
- 2 chives or parsley, finely chopped
Instructions
- Soak pecans for 1 hour in cold water.
- Soak porcini for 15 min in boiling water. Rub off grit and transfer the porcini to a small bowl. Save the mushroom liquid.
- Soak sun-dried tomatoes in warm water to soften. Save this liquid - you may or may not need it later. (Rinse tomatoes before soaking if they are salted.)
- Cut the brown mushrooms into ¼-inch pieces.
- Coat a pan with olive oil or broth and cook the brown mushrooms, porcini, sun-dried tomatoes, and diced shallot until softened. Set aside to cool. Reserve a few pieces of mushrooms for garnish later.
- Mix soy sauce/tamari, olive oil, nutritional yeast, lemon juice, rosemary, and miso in a medium bowl. Add the cooled mushroom mixture to this and marinate for 15 minutes.
- Pour in the porcini liquid, without its grit,
- Drain pecans and add to food processor. Add marinating mushroom mixture and porcini liquid, then coarsely puree, adding more liquid if needed. The sun-dried tomato liquid works here.
- Pack into a ramekin and allow to chill for a few hours to firm up. Top with the finely chopped chives/parsley and the saved mushroom slices. Serve with crackers or crunchy vegetables. It's also great as a sandwich spread. Don't look at it too long! The pâté, as many are, is an unappetizing muddy brown color. The flavors far outweigh its aesthetic.
