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Introduction
The origins of pâté can be traced back to ancient times, when resourceful cooks found ingenious ways to preserve and transform humble ingredients into decadent delicacies. This walnut and mushroom pâté pays homage to that tradition, while embracing a modern plant-based approach. Inspired by the rich culinary heritage of French cuisine, this recipe showcases how simple, seasonal ingredients can be elevated into a sophisticated and deeply satisfying spread. Whether served as an elegant appetizer or a nourishing main course, this pâté is a testament to the boundless possibilities of plant-based indulgence.
Ingredients
• 8 oz (225g) cremini or button mushrooms, brushed clean and roughly chopped
• 1 cup (120g) raw walnuts, toasted
• 1/2 cup (60g) sunflower seeds, toasted
• 1/4 cup (35g) sun-dried tomatoes, soaked in hot water for 15 minutes and drained
• 2 tbsp olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 2 shallots, finely chopped (about 1/4 cup)
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 2 tsp sherry vinegar or red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp ground black pepper
• 1/2 tsp sea salt, plus more to taste
Step 1:
Preheat oven to 350°F (175°C). Spread the walnuts and sunflower seeds on a baking sheet and toast for 8-10 minutes until fragrant and lightly browned. Let cool.
Step 2:
In a skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped mushrooms and sauté for 5-7 minutes until they release their moisture and begin to brown.
Step 3:
Transfer the sautéed mushrooms to a food processor. Add the toasted walnuts, sunflower seeds, sun-dried tomatoes, garlic, shallots, thyme, rosemary, parsley, sherry vinegar, Dijon mustard, smoked paprika, black pepper, and salt. Pulse until the mixture is coarsely chopped and well combined, but still has some texture.
Step 4:
Taste and adjust seasoning with more salt and pepper if needed. Transfer the pâté to a serving dish and drizzle with a bit of olive oil.
Q: Can I use other types of mushrooms?
A: Yes, you can substitute or mix in other varieties like portobello, shiitake, or oyster mushrooms. Just make sure to adjust cooking times accordingly based on their size and moisture content.
Q: Is it necessary to soak the sun-dried tomatoes?
A: Soaking the sun-dried tomatoes in hot water for 10-15 minutes helps to rehydrate them and soften their texture, making them easier to blend into the pâté. However, if you're using very soft sun-dried tomatoes, you can skip this step.
Q: Can I make this pâté ahead of time?
A: Yes, this pâté can be made a day or two in advance and stored in the refrigerator. Allow it to come to room temperature before serving for the best flavor and texture.
• For best flavor, use a mix of cremini and button mushrooms. You can also substitute with other varieties like portobello or shiitake.
• Toast the walnuts and sunflower seeds to enhance their nutty flavor and crunch.
• Sun-dried tomatoes provide a concentrated burst of umami flavor. Look for dry-packed varieties without oil.
• Sherry vinegar adds a nice depth of flavor, but you can substitute with red wine vinegar or balsamic vinegar.
• Adjust salt and pepper levels to taste preference.
• This pâté is vegan, gluten-free, and nut-free (if omitting walnuts and sunflower seeds).
• For a nut-free version, substitute toasted chickpeas or breadcrumbs for the walnuts and sunflower seeds.
Serve the pâté at room temperature with crackers, toasted bread slices, or vegetable crudités.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
While the mushrooms are sautéing, prepare the other ingredients to streamline the process. Toasting the nuts and seeds can be done a few days ahead of time.
- Don't over-process the mixture; leave some texture for a rustic, chunky pâté.
- Use a mix of mushroom varieties for added depth of flavor.
- Adjust seasoning levels to your taste preferences.
For a nut-free version, substitute toasted chickpeas or breadcrumbs for the walnuts and sunflower seeds. You can also experiment with different herb combinations or add a touch of lemon zest for brightness.
This pâté pairs beautifully with a crisp white wine or a light, fruity red. It also makes a lovely accompaniment to a fresh green salad or roasted vegetables.
This dish can be enjoyed year-round, but mushrooms and fresh herbs are at their best in the spring and fall.
This recipe contains walnuts and sunflower seeds. For a nut-free version, omit the walnuts and sunflower seeds.
