Mushroom Pecan Pate Recipes

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MUSHROOM PECAN PATE'



MUSHROOM PECAN PATE' image

Categories     Mushroom     Appetizer     Bake     Vegetarian

Yield serves 10

Number Of Ingredients 17

2 T rosemary, chopped
4 c crimini mushrooms
1/2 c white wine
2 T soy sauce
2c bread crumbs
1 c pecans, toasted
1/2 c roasted garlic
1/4 c frontier meatless chicken seasoning
1 pkg silken tofu, firm
2 T arrowroot (or cornstarch)
3 T balsamic vinegar
1 T vegetarian worchestershire
2 t salt
1 t pepper
1 t liquid smoke
1 T truffle oil
1/4 c nutritional yeast

Steps:

  • Place garlic in a piece of foil with a tablespoon of olive oil, wrap tightly and bake for 30 minutes until soft and caramely. Simmer first four ingredients together for about 20 min., until mushrooms are tender, drain through a fine mesh colander, reserving mushrooms and rosemary, discard liquid (save to use in soup). Pulse mushrooms in food processor until coarsely ground. Set aside. Pulse bread in food processor until finely milled add pecans and coarsely grind. Set aside. Whip remaining ingredients in food processor until completely smooth. Transfer to a mixing bowl- stir in mushrooms, pecans and bread crumbs. Mix until fully blended. Pour into an oiled spring form pan and bake in pre-heated oven at 350 degrees for 45 minutes. Place a shallow pan of water in oven while baking. Let cool, refrigerate until serving. Invert onto a plate. Serve at room temperature.

PECAN MUSHROOM PATé



Pecan Mushroom Paté image

Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream.

Provided by BonnieZ

Categories     Spreads

Time 12m

Yield 1 1/3 cups, 12 serving(s)

Number Of Ingredients 8

1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) package fresh mushrooms, wiped clean and chopped
1 tablespoon finely chopped shallot
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 cup coarse chopped toasted pecans, divided
1 tablespoon heavy cream
1 tablespoon madeira wine

Steps:

  • In a large skillet melt butter over medium heat and add mushrooms and shallot.
  • Saute until shallot is tender and mushrooms give up their liquid.
  • Stir in salt & pepper.
  • Reserve 1 Tablespoon of the pecans.
  • In blender or food processor blend remaining pecans until a paste is formed.
  • Add the mushroom mixture, cream and madeira, blending until smooth.
  • Spoon into a serving dish and sprinkle with reserved pecans.
  • Cover and refrigerate at least 2 hours.
  • Serve with crackers, melba rounds or party rye.

Nutrition Facts : Calories 81.7, Fat 8, SaturatedFat 1.5, Cholesterol 4.3, Sodium 105.4, Carbohydrate 2.1, Fiber 1.1, Sugar 0.7, Protein 1.5

MUSHROOM PECAN LATKES



Mushroom Pecan Latkes image

Provided by Joan Nathan

Categories     dinner

Time 40m

Yield 10 latkes

Number Of Ingredients 16

3 tablespoons extra virgin olive oil
10 ounces white mushrooms, sliced
1 teaspoon thyme
Salt and freshly ground pepper to taste
1/2 cup cooked wild rice
1/2 cup toasted chopped pecans
1 tablespoon sour cream
1 large egg
3 tablespoons matzoh meal
3 tablespoons snipped dill
3/4 teaspoon lemon zest
1 teaspoon ground cardamom
1/2 teaspoon nutmeg
Canola or other vegetable oil for frying
Smoked salmon for garnish
Pickled ginger for garnish

Steps:

  • Heat oil in nonstick frying pan, and saute mushrooms. Add thyme and salt and pepper to taste. Place in food processor, and pulse just until mushrooms are chopped.
  • Place mushrooms in a mixing bowl. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg. Mix well.
  • Coat a nonstick frying pan with oil, and heat. Take heaping tablespoons of mixture, and fry for a few minutes on each side. Drain on paper towels. Garnish with strips of smoked salmon and pickled ginger, and serve.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 138 milligrams, Sugar 1 gram, TransFat 0 grams

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