Mushroom Pâté
In corporate America, you might hear “it looked good on paper.” At a party, you might hear “hold my beer and watch this.” What do these two phrases have in common? Basically, they are the exact same minus the alcohol and possible bodily harm. It is an idea or plan, set in motion before thinking about the real consequences and eventual outcome. At first, the thought may be to improve productivity or to impress a potential mate. However, poor employee reaction or lack of physical dexterity prevent the goal from being achieved.
How does this relate to vegan cooking? Well, it is spring and what better way is there to impress a potential mate than with a romantic picnic? And what better way is there to amaze said mate than with homemade pâté? It is French, sounds exotic, and has an air of sophistication. The problem is most pâtés are ground up bits of meat and liver pressed into a loaf and served on bread. While it may “look good on paper,” all you really have is a block of meat paste certain to mute any feelings of romance.
Instead, try my version of MUSHOOM PÂTÉ. It has loads of flavor, is portable, looks delicious on a slice of French bread, and pairs well with a nice bottle of wine. And while I cannot guarantee it will inspire feelings of romance, this pâté does sound exotic with a touch of elegance. So, give it a try on your next picnic or even one lazy Sunday afternoon. If this doesn’t work, you can always take your potential love interest to a party and have them “hold your beer…”
Ingredients
- 8 Oz White Mushrooms (sliced)
- 8 Oz Assorted Wild Mushrooms (sliced)
- 1 Leek (sliced & cleaned)
- 4-6 Garlic Cloves (minced)
- 4 Sprigs of Fresh Rosemary
- ¼ Tsp Ground Cumin
- ¼ Cup Sherry or White Wine
- ½ Cup Vegetable Broth
- ½ Tsp Smoked Paprika (optional)
- 2 ½ Tablespoons Ground Flaxseed
- 3 Tbs Warm Tap Water
- ½ Cup Bread Crumbs
- Salt & Pepper to your taste
Instructions
Preheat your oven to 375 degrees. In a non-stick skillet over medium heat, sauté your mushrooms, leeks, and garlic in the vegetable broth for 3-5 minutes. Strip the rosemary leaves from the woody stems and add these to your mushrooms. Sauté another 3-5 minutes or until most of the liquid has evaporated. You may have a few mushrooms sticking to the bottom of the pan and getting brown at this point. Don’t worry as this browning just adds flavor. Now add in the sherry making sure you scrape all the browned bits off the bottom of your skillet. Cook another 2-3 minutes or until almost all of the liquid has evaporated. Turn off the heat, add in the cumin, optional paprika, and season to your taste with salt and pepper. Stir to combine.
Once the mushroom mix is cool enough to handle, place ¾ of the mix into a food processor or blender and puree until smooth. Roughly chop the remaining mix into small pieces. Then in a separate mixing bowl, whisk together the warm water and flaxseed. Now add in your pureed mushrooms, chopped mushrooms, and bread crumbs. Mix to combine thoroughly. Scrape the mix into a loaf pan coated with cooking spray and bake in your preheated oven for 30 minutes or until the center is set (doesn’t giggle). Remove from the oven, cool for 5 minutes, remove the loaf from the pan and cool on a wire rack for 20 more minutes. Wrap and chill the mushroom pâté in the frig for at least an hour or overnight for best results.
http://www.grassfedcarnivore.com/mushroom-pate/
Slice and serve on French bread along with your favorite wine under a shady tree in the park or out on your deck. Throw in a little Lionel Richie or Kenny G and who knows how the day will end. Either way, your mate will be impressed and you can keep your drink in your hand. I guess sometimes “things do look good on paper.” Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
It is delicious!