Sherried Walnut Mushroom Paté Food

WALNUT-MUSHROOM PATE

Steps:

• 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.

MUSHROOM-WALNUT PATE

Steps:

• Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
• Add water, cover pan, and cook for 8 minutes over medium heat.
• There should be a small amount of water left in the pan at this time.
• Meanwhile, chop walnuts in food processor.
• Add the mushroom mixture to the walnuts in the food processor and process until smooth.
• Season to taste with salt and pepper.

EXOTIC MUSHROOM AND WALNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
• In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
• Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
• Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

VEGETARIAN CHOPPED LIVER (MUSHROOM-WALNUT PâTé)

Steps:

• Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes-it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 teaspoons salt, and 1/2 teaspoons pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.
• Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.