Over the years I’ve made lots of mushroom pates. I keep trying to find the perfect recipe, and this one comes pretty close for me. There are a couple tweaks I might try next time I make it, but for now this is really tasty. I got the recipe from one of my favorite sources, vegcooking.com. (You’ll see it when you scroll down the page I’ve linked to.)
I made this pate for a couple of our friends who aren’t vegan, and it was a huge hit! It’s really easy to make but tastes like it isn’t. The original recipe seemed like it would make a lot, so I halved it and have written out those measurements below. If you’re making it for a larger crowd though, I’d recommend using the original measurements.
Shiitake Mushroom Pâté
Makes 2 cups
2 cups finely chopped white onion
1 1/2 tablespoons finely chopped garlic
2 cups finely chopped wild mushrooms (try shiitake, oyster, and hen-of-the-woods varieties)
1/2 teaspoons fresh thyme or 1/4 teaspoons dry thyme
2 1/2 tablespoons olive oil
1 cup toasted almonds, finely ground
2 tablespoons balsamic vinegar
Sauté the onion, garlic, mushrooms, and thyme in 1/2 tablespoon of the olive oil until the liquids evaporate. Set aside.
In a separate bowl, combine the almonds and the remaining olive oil.
In a food processor, combine the mushroom mixture and the almond mixture until smooth.
Fold in the balsamic vinegar.
Chill and serve with crackers or vegetables or pipe into mushroom caps.
Notes: I used a mixture of shiitake and cremini mushrooms for this. To toast the almonds, spread them on a baking sheet and place them in an oven preheated to 350 degrees for about 7 to 8 minutes, turning the tray halfway through the cooking time.