Meaty Vegan Porcini Mushroom and Walnut Pâté Recipe

A simple but sophisticated pâté that highlights the earthiness of fresh and dried mushrooms, complemented by the delicate flavors of thyme and parsley.

Serve with vegetables or crackers, or in a sandwich wrap with whole-grain flatbread.

Vegan Porcini Pate Recipe from the whole foods cookbook

Yield: 4 cups

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Meaty Vegan Porcini Mushroom and Walnut Pâté Recipe

Ingredients

  • ½ cup walnuts
  • ¼ cup pine nuts
  • 2 ounces dried porcini mushrooms
  • 4 sun-dried tomato halves
  • 1 onion, diced
  • ¼ cup low-sodium vegetable broth
  • 1 pound cremini (baby bella) mushrooms, chopped
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons dry sherry
  • ¼ cup chopped fresh parsley, plus more for garnish
  • ¼ cup nutritional yeast
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Place the walnuts and pine nuts in a small bowl and add water to cover. Let soak for at least 8 hours or up to overnight. Drain and rinse, then transfer to a food processor.
  2. Put the dried porcini mushrooms and sun-dried tomato halves in a heatproof bowl and add 1 cup
  3. very hot water. Let soak until soft, about 30 minutes.Pluck the porcinis and tomato halves from the water and transfer them to the food processor with the nuts; reserve the soaking liquid.
  4. Process the nuts, mushrooms, and sun-dried tomatoes until finely chopped but not pureed.
  5. Heat a large skillet over medium-high heat. When hot, add the onion and dry sauté, stirring often,
  6. until it begins to stick to the pan and lightly brown, 3 to 4 minutes. Add the broth and stir to deglaze the pan.
  7. Stir in creminis and thyme and cook until the mushrooms release their liquid and the liquid
  8. evaporates, about 5 minutes. Add the sherry and stir to deglaze the pan. Remove from the heat.
  9. Add the onion mixture to the food processor and process until finely chopped. Scrape down the
  10. sides of the processor then, with the machine running, add just enough of the reserved mushroom-tomato soaking liquid to break the mixture down into a thick paste, 1/4 to 1/2 cup total.
  11. Pulse in the parsley, nutritional yeast, salt, and pepper just until incorporated. Transfer to an
  12. airtight container and refrigerate until ready to serve, at least thirty minutes and up to 3 days.
  13. Serve garnished with a little parsley.


Excerpted from the book THE WHOLE FOODS COOKBOOK by John Mackey, Alona Pulde, MD and Matthew Lederman, MD. Recipes by The Sarno Brothers of Wicked Healthy Copyright © 2018 by Whole Foods Market IP, LP and Transition to Health, Inc. Reprinted with permission of Grand Central Life & Style. All rights reserved. 

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Meaty Vegan Porcini Mushroom and Walnut Pâté Recipe
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