Best Nut And Mushroom Pate Recipes

Mushroom and Nut Pate image

Provided by Cat Cora

Time 6h45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup raw pumpkin seeds
1/2 cup raw pistachios
1 cup balsamic vinegar
1/4 cup olive oil, plus 2 tablespoons
1/2 small red onion, chopped fine
1/2 cup quartered shitake mushrooms
4 to 6 half-dried figs, halved
1/4 cup Marsala wine
2 tablespoons chopped fresh basil
1 scallion, chopped fine
1 teaspoon salt
1/2 teaspoon black pepper
Pita chips, as garnish

Steps:

Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.

NUT AND MUSHROOM PATE image

Yield 4 cups

Number Of Ingredients 14

2 Tbsp. extra-virgin olive oil
1 medium onion, very finely chopped
2 (10 oz) pkgs. baby bella mushrooms, lightly rinsed and trimmed, finely chopped
Pinch salt
Pinch pepper
1 cup tamari roasted almonds
1/2 (14 oz.) pkg. firm tofu
1/4 cup extra-virgin olive oil
1/4 cup tahini
2 Tbsp. tamari soy sauce
Juice of 1/2 lemon
1 clove garlic, finely chopped
1/2 tsp. dried or finely chopped fresh oregano
1/2 tsp. dried or finely chopped fresh thyme

Steps:

Heat 2 Tbsp. olive oil in a large frying pan. Add onions and mushrooms, sprinkle with salt and pepper. Fry, stirring, about 30 minutes until mixture is dark brown and dry. Set aside. Pulse almonds in food processor until they form a coarse meal. Transfer to bowl; set aside. Add tofu, 1/4 cup olive oil, tahni, tamari sauce, lemon juice, garlic, oregano and thyme to food processor; blend until smooth. Add to almnds in the bowl; stir in mushroom mixture. Allow to cool. Serve cold.