Nut And Mushroom Pate Recipes

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EXOTIC MUSHROOM AND WALNUT PATE



Exotic Mushroom and Walnut Pate image

I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!

Provided by w

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 16

Number Of Ingredients 12

1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shiitake mushrooms, chopped
¼ pound crimini mushrooms, chopped
¼ pound portobello mushrooms, chopped
1 tablespoon roasted garlic puree
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon white pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
  • In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
  • Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
  • Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g

CREAMY VEGAN MUSHROOM PâTé



Creamy vegan mushroom pâté image

Prepare these vegan mushroom pâté with candied walnuts canapés ahead of time. When the party starts, all you need to do is pop them in the oven!

Provided by Anna Glover

Categories     Canapes

Time 1h

Number Of Ingredients 9

2 tbsp olive oil, plus extra for drizzling
750g chestnut mushrooms, sliced
2 garlic cloves, sliced
1 tbsp thyme leaves, plus 2 tsp
100-150ml soya or coconut cream
sourdough toast, to serve
caramelised red onion chutney or relish, to serve
25g caster sugar
50g walnut halves

Steps:

  • Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
  • Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
  • To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
  • To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.

Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

MUSHROOM AND NUT BUTTER PATE



Mushroom and Nut Butter Pate image

I have not yet tried this recipe but I just love the sound of it from the ingredients: lentils and nut butter and mushrooms! It sounds both nutritious and delicious! For some extra crunch, I'd be inclined to add some finely chopped nuts. I found this recipe on an English website and I am posting it here for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Spreads

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

45 ml vegetable oil
1 medium onion, chopped
1/2 celery rib, chopped
350 g mushrooms, assorted speciality mushrooms such as shiitake, oyster, horse, blewits, sliced
150 g red lentils
500 ml vegetable stock or 500 ml water
1 sprig thyme
50 g nut butter (such as almond or cashew nut butter)
3 garlic cloves, crushed
25 g bread, crusts removed
75 ml milk
15 ml lemon juice
4 egg yolks
celery salt, to taste
fresh ground black pepper, to taste

Steps:

  • Preheat the oven to 180°C/350°F/Gas 4, heat the oil in a large saucepan, add the onion and celery and brown lightly.
  • Add the mushrooms and soften for 3-4 minutes; then remove a spoonful of the mushroom pieces and set aside.
  • Add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart and the liquid has reduced.
  • Place the nut butter, garlic, bread and milk in a food processor and blend until smooth.
  • Add the lemon juice and egg yolks and combine; add the lentil mixture, blend, then season well. Lastly stir the reserved mushrooms into the mixture.
  • Turn the mixture into a 1.2 litre paté dish, stand in a roasting tin half-filled with boiling water, cover and cook for 50 minutes. Allow to cool before spooning from the dish.

Nutrition Facts : Calories 217.4, Fat 10.6, SaturatedFat 2.3, Cholesterol 127.6, Sodium 50.3, Carbohydrate 22.2, Fiber 3.6, Sugar 1.9, Protein 10.2

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