Mushroom pâté
Recipe by Ekat
2 cups finely chopped white onion
1 1/2 tablespoons finely chopped garlic
2 cups finely chopped wild mushrooms (try shiitake, oyster, and hen-of-the-woods varieties)
1/2 teaspoons fresh thyme or 1/4 teaspoons dry thyme
2 1/2 tablespoons olive oil
1 cup toasted almonds, finely ground
2 tablespoons balsamic vinegar
1. Sauté the onion, garlic, mushrooms, and thyme in 1/2 tablespoon of the olive oil until the liquids evaporate. Set aside.
2. To toast the almonds, spread them on a baking sheet and place them in an oven preheated to 350 degrees for about 7 to 8 minutes, turning the tray halfway through the cooking time.
3. In a separate bowl, combine the almonds and the remaining olive oil.
4. In a food processor, combine the mushroom mixture and the almond mixture until smooth.
5. Fold in the balsamic vinegar.
6. Chill and serve with crackers or vegetables or pipe into mushroom caps.
appetizers, mushroom, pate, vegan May 03, 2013 16:11
Author cestlavegan.com/2010/07/mu...
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