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Mushroom Pâté

September/October 2014

Your rating: None Average: 5 (3 votes)

Serve this vegetarian pâté recipe as an appetizer with crackers and pickled onions or try it as a sandwich spread. Nutritional yeast, rich in vitamin B12, adds a cheesy flavor without any dairy. Look for the yellow yeast powder or flakes in natural-foods stores.


Mushroom Pâté Recipe

Makes: 2 cups

Serving Size: 2 Tbsp.

Active Time:

Total Time:

Ingredients

  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • 1/4 cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 tablespoons dry sherry
  • 1/2 cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Preparation

  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
  2. Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.
  • For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition

Per serving: 56 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g total sugars; 2 g protein; 1 g fiber; 39 mg sodium; 175 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 vegetable, 1 fat


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