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Mushroom Pâté

Made with two kinds of mushrooms, walnuts and sage, this pâté is rich, refined easy to prepare and it's vegan. Perfect for the holiday table. 
Course Appetizer
Cuisine French
Keyword pate, mushroom pate, vegan pate, vegetarian pate
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Porcini Mushrooms 25 minutes
Total Time 30 minutes
Servings 2 cups
Author Jean | Lemons + Anchovies

Ingredients

  • 4 tablespoons olive oil
  • 1 small onion, diced
  • 3/4 pound cremini mushrooms, roughly chopped
  • 1/2 ounce dried porcini mushrooms (15 grams)
  • 1 cup boiling water
  • 1/2 cup walnuts (heaping measurement)
  • 1 tablespoon fresh sage, finely chopped
  • 2-3 tablespoons nutritional yeast (or Parmigiano Reggiano)(See Note)
  • 1/2 teaspoon onion powder (not onion salt)
  • salt, few pinches or to taste
  • freshly ground black pepper
  • 4-7 tablespoons porcini Mushroom soaking liquid
  • Softened Butter (omit for vegan version)
  • Toasted baguette slices for serving
  • 1-1 1/2 tablespoons white truffle oil (optional)

Recipe Update on 12/14/18: Use the greater quantities for each ingredient listed with a range for bolder flavor (porcini liquid, nutritional yeast, truffle oil)

Instructions

  1. Soak the dried porcini mushrooms in one cup boiling water for 25 minutes. Once rehydrated strain them out and chop them but make sure to reserve the liquid for later. 

  2. Toast the walnuts in a dry pan over medium to medium low heat. You want a little bit of golden coloring but no burns so watch your heat. This should take no more than three to five minutes. 

  3. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for two to three minutes. Watch your heat so the onion doesn't burn. 

  4. Add both the cremini mushrooms, porcini mushrooms, onion powder and a pinch or two of salt and cook over medium or medium low heat for about 10 minutes. The liquid that the mushrooms expel will evaporate during this time and you will start to see some caramelization towards the end of 10 minutes. The goal is to gain more flavor from the caramelization without burning the mushrooms so watch your heat carefully and stir frequently. 

  5. Add the sage, a dash or two of black pepper and cook for another two to three minutes. Add another small pinch of salt if you feel it needs it. You want the mushrooms to be well-seasoned without being salty and keep in mind that when you blend the walnuts into the mixture, the seasoning will be toned down somewhat. 

  6. Add the reserved porcini soaking liquid and cook for another three to five minutes, scraping up the browned bits in the pan. Taste again for seasoning. (Tip: Don't stir the soaking liquid to keep the grit from the mushrooms at the bottom of the container. Collect the four tablespoons water from the top with a measuring spoon.)

  7. Stir the walnuts, nutritional yeast and remaining two tablespoons olive oil into the mixture and transfer to a food processor. Add the white truffle oil if using and process until the mixture's texture is to your liking. I prefer a smooth pâté. (You can toss all of the ingredients into the food processor without stirring in the walnuts and nutritional yeast into the pan but I process in two batches). You shouldn't need to add anymore oil but if the mixture is too dry, add another tablespoon olive oil. 

  8. This recipe makes two cups pâté and you can store in one large ramekin or several smaller ones like I've done. For the vegan version, omit the butter topping I've added to one of my portions (pictured). If using the butter topping just spread the softened butter on top and smooth before chilling. 

Recipe Notes