I made this very easy pate in advance to take with me to the cottage to have as part of a light lunch the day after we arrive. I think this would be a great picnic recipe as well as a party dish.
The taste definitely developed over the day, so it's a great make ahead thing. If you want, use regular button mushrooms, they would work just as well. Be careful toasting the walnuts, as they can burn quite easily.
Walnut Mushroom Pate
3 tbsp olive oil 1 cup onion, diced 3 cloves garlic 1 tsp dried thyme 1 tsp dried tarragon 1/4 tsp salt Freshly ground pepper 1 lb cremini mushrooms, chopped 1 cup lightly toasted walnuts 3/4 cup cooked cannellini beans 1 tbsp balsamic vinegar Up to 1/4 cup cold vegetable broth, or water
1. 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 pepper, and cook for 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.
2. 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 tablepspoon at a time as needed. Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste. Scrape mixture into an airtight container and chill for at least an hour before serving, to allow the flavours to meld.
No comments:
Post a Comment