Best Pecan Mushroom Paté Recipes

MUSHROOM PECAN PATE' image

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 image

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