Miscellaneous

mixed mushroom and pecan pâté

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: 
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
  1. Soak pecans for 1 hour in cold water.
  2. Soak porcini for 15 min in boiling water. Rub off grit and transfer the porcini to a small bowl. Save the mushroom liquid.
  3. 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.)
  4. Cut the brown mushrooms into ¼-inch pieces.
  5. 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.
  6. 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.
  7. Pour in the porcini liquid, without its grit,
  8. 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.
  9. 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.

 

 

what do you think?

Your email address will not be published. Required fields are marked *

Rate this recipe:  
 
story of a kitchen