Mushroom-Walnut Pâté

906 of 1,000 Cookbook Challenge

Mushroom-Walnut Pâté p.24-25

INGREDIENTS:

1 tbls olive oil

1 medium yellow onion, chopped

3 cloves garlic, chopped

2 cups chopped mushrooms, any variety

2 tbls brandy * optional

¼ cup tahini (sesame paste)

1 tbls dried savory

1 tsp salt

⅛ tsp ground cayenne

1 cup toasted walnut pieces

2 tbls chopped fresh parsley

3 tbls all-purpose flour

DIRECTIONS:

- Preheat the oven to 350°F.

- Lightly oil a 9-inch loaf pan and set aside.

- In a large skillet, heat the oil over medium heat.

- Add the onion and garlic.

- Cover and cook until softened, about 5 minutes.

- Add the mushrooms and cook, uncovered, until the mushrooms are soft and the liquid has evaporated, 5-7 minutes.

- Add the brandy, if using, along with the tahini, savory, salt and cayenne.

- Stir together for 1-2 minutes.

- Set aside.

- In a food processor, chop the toasted walnuts.

- Add the parsley and flour and pulse to combine.

- Add the mushroom mixture, and pulse until mixture is combined.

- Taste, adjusting seasonings if desired.

- Spoon the mixture into the prepared baking pan.

- Bake until firm, about 40 minutes.

- Refrigerate until chilled. (Best if chilled over night.)

- When ready to serve, run a knife along the edge of the pan and invert it onto a plate.

- Serve with crackers, vegetables or toast.

PERSONAL THOUGHTS:

This pâté was yummy. I would have liked a little more spice to it, but I'm personally a salt hog, so it was probably fine. There's something about pâté that makes it really unfortunate to look at, but really yummy to eat.

~~~ #LouisianaVegan