Sunday, July 25, 2010

Mushroom Pâté

Our good friends Laura and Keith hosted a pool party yesterday.  Though we weren't expected to bring anything, I had two 8 oz packages of sliced mushrooms just waiting for the right opportunity.  The party plan was for heavy appetizers followed by a light, grilled dinner.  With that in mind, I set out to create something I would eat, but would also please the omnivores at the party.
Mushroom Pâté

16 oz sliced mushrooms
1 large onion, diced (roughly 8 oz)
2 T Calvados or cognac
2 cloves raw garlic
3 cloves roasted garlic
3/4 c walnuts, toasted
2 T nutritional yeast
1 t fresh thyme leaves
3/4 t salt
white pepper to taste

Saute onions over low heat until they start to soften. Add the mushrooms and cover, stirring occasionally until the onions and mushrooms start to caramelize, 30 minutes or more.  (See How to Carmelize Onions for more information.) Deglaze the pan with the Calvados or cognac and set aside to cool.

Once the mushrooms onion mixture has cooled, add them to a food processor along with all the other ingredients.  Blend in the food processor until the pâté reaches the desired consistency; this may be as much as 5 minutes. You will need to scrape down the sides of the food processor a couple of times to make sure all the ingredients are properly blended.

Remove the mixture from the food processor and put in the refrigerator to rest; this is best if the flavors have an hour or two to blend.
This recipe is adapted from the following recipes:

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