OK, y’all know I don’t mean that kind of ‘shrooms, but I couldn’t resist. What I meant to say was Monday night found me teaching yet another cooking class at our local Whole Foods.
Becca, the in-store Healthy Eating Expert, and I had been tossing ideas around, mostly related to Earth Month, and then I let it slip that I was from the mushroom capital of the world, and she knew exactly what she wanted me to teach.
This Nutty Wild Mushroom Pate has been sitting on the back burner known as the ‘recipes’ folder on my computer since I first discovered it in, of all places, a Jane Green novel.
[In a strange twist of fate, the other recipe I adapted from the novel was a Vegan Spinach Quiche, also featuring mushrooms, and also taught in April at a Whole Foods cooking class.]
I took the recipe from the novel and changed it up quite a bit, based on my favorite flavorings…
….and what looked good at the store when I went shopping.
—although I realize it really doesn’t make sense since they end up all getting mixed together anyway.
So, you could use all button mushrooms, or all wild mushrooms, or just one type of dried mushroom. [I used dried mushrooms based off of the original recipe, but also because it is the cheapest way to get some really yummy varieties, like those porcinis.]
Like my favorite veggie burger recipe, this ‘pate” calls for cooked quinoa (and/or brown rice).
Nutty Wild Mushroom Pate
[Makes 3 cups or so]
- 1 ½ cups sliced shallots (about 4 large)
- 3 garlic cloves, chopped
- 1 cup dried mushrooms, soaked in water overnight or for a few hours
- 1 cup fresh sliced shitake mushrooms [may substitute creminis or buttons]
- ¼ cup fresh parsley
- ¾ cup cooked quinoa or brown rice
- 2 Tbsp. BBQ sauce
- 1 Tbsp. tahini
- 1 Tbsp. nutritional yeast
- 1 Tbsp. Dijon mustard
- ½ Tbsp. soy sauce or liquid aminos
- ½ tsp. dried sage
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- lemon juice
- salt + pepper
- 1 cup chopped pecans or walnuts, toasted
- Steam shallots and garlic by combining with water in a small saucepan over medium heat.
- Once softened and fragrant, stir in fresh mushrooms. Cook 1-2 minutes until softened.
- Combine cooked mushrooms, soaked mushrooms, and parsley in a food processor. Process briefly, so still texturous.
- Add quinoa and remaining ingredients, except nuts. Process well.
- Add nuts. Pulse until just incorporated.
- Allow to cool in the fridge at least an hour, but preferably overnight.
To serve as a pate: Line a small bowl with plastic wrap and scoop mixture into it, pressing down as you go. Allow to chill like this. When ready to serve, flip bowl over, and peel away plastic wrap. Garnish with fresh parsley and more chopped nuts. Serve with crackers or crudité.
To serve as a spread: Either serve in a bowl with chips on the side, or as bruschetta on crostini with a garnish of chopped nuts and parsley.
To serve as croquettes: Mold mushroom mixture into small patties, roll in Panko breadcrumbs or coarsely ground nuts. Bake until heated through. [Or pan sear/quick fry, if desired.]