From EatingWell: September/October 2014
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.
- 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
- 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.
- 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.
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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- Type of Dish
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- September/October 2014