Prep 30 mins
Cook 10 mins
- 3 tablespoons olive oil
- 1 cup diced yellow onion
- 3 garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 3⁄4 teaspoon salt
- fresh ground black pepper
- 1 lb cremini mushroom, chopped
- 1 cup lightly roasted walnut
- 3⁄4 cup cooked cannellini beans
- 1 teaspoon balsamic vinegar
- 1⁄8 cup vegetable broth
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and papper, and cook another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
- While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
- Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed. Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste. Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.
I really liked this recipe, but I made changes according to my taste. Instead of Tarragon and Thyme I substituted Marjoram, Parsley and Basil. I added a Tbsp of balsamic vinegar instead of a tsp and 3 Tbsp of cream cheese, omitting the broth. Great on a slice of tomato, romaine lettuce leaf or thin slice of mozzarella cheese instead of eating crackers or bread.
quick, easy, tasty. I had an excellent consistency w/o using broth so left it out. Perhaps because of this I found it too bland, had to pop up the salt a bit. Also I had to use kidney beans instead of the white so it gave it a more traditional pate color. I just kept trying to think of ways to give it a little more oomph - will be experimenting with this. Nice way to use up mushrooms!
I have the Veganomicon book at home and made this recipe from those detailed instructions. The pate is exquisite and delicious. I have limited equipment in my kitchen and I still found it easy to make, even without a food processor for the walnuts; I used a parsley grinder instead. I had to look up how to toast the walnuts, but it's easy and only takes a minute. The recipe makes way more than 2 1/2 cups. The flavor is intense and complex. Because you get so much (I got almost 4 cups) and is so cheap (it cost me under 6 â‚¬ for the ingredients), this might be a good thing to put in pretty jars and give to friends as a gift. It also makes a great spread on a crispy baguette.