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Mushroom Pate |
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| Ingredients: |
1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
¼ cup minced shallots
1 pound cremini mushrooms (baby bella), coarsely chopped
2 tablespoons chopped fresh sage, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
3 tablespoons dry sherry
½ cup walnuts, toasted
2 tablespoons Parmesan cheese
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| Procedures: |
Heat 1 teaspoon oil in a large skillet over medium-high heat.
Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds.
Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes.
Add sage, salt and pepper and cook, stirring, for 2 minutes more.
Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
Transfer the mixture to a food processor.
Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds.
Serve garnished with sage, if desired.
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| Notes: |
2021-01-02: We tasted it warm, and it was rather bland. We’ll try tomorrow after it has had a chance to chill and blend. Right
now: it needs something; perhaps Worcestershire, or a little heat? Lemon juice?
2021-01-01: Added to our cookbook.
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02/11/2021
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