Mushroom Walnut Paté
Summertime for us means busting out the fun dishware — you know, the colorful plates and platters that you say you’ll use for ‘special occasions,’ and then convince yourself of being too busy to use. We love summer entertaining for our friends, whether at home or the beach or elsewhere; it is all about sharing food, wine, and great company; memories are best made with delicious food! You might even try hosting a picnic in a local public space with your favorite human and animal friends (implying you have nice shade!).
This week’s dish is a simple and stylish mushroom walnut paté, which makes for a perfect appetizer with a flavor complex enough to perplex your friends and fellow indulgers. This particular paté should be made at least 8 hours in advance so that it has ample time to chill. You can serve your paté with a crusty fresh baked baguette and whole cornichons (pickled cucumbers) for added style.
In a large skillet, melt the Miyoko’s cultured vegan butter over medium heat. Add the shallots and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook another 3 minutes. Add the mushrooms and cook, stirring for 5-7 minutes.
Add the walnuts, cognac or white wine, salt, thyme, white pepper, nutmeg and cayenne and cook, stirring, until the cognac or white wine is nearly evaporated, 5 minutes. Let the mushrooms cool to room temperature.
Transfer to a food processor. Add the vegan cream cheese. Process until well combined. Taste and adjust seasoning. Spoon into two 8 oz glass containers, living some headroom, cover and refrigerate at least 8 hours or overnight. Before serving, top with softened vegan butter and chill again for one hour. Serve with a crusty baguette, cornichons and crackers.
makes about 2 cups
- 1½ tbsp vegan butter
- ½ cup shallot, minced
- 1 large clove garlic, minced
- 1 lb cremini mushrooms, cleaned, stems trimmed and coarsely chopped
- ½ cup walnuts, toasted
- ¼ cup cognac or white wine
- 1 tsp salt
- 1 tsp fresh thyme leaves
- ½ tsp white pepper
- a pinch of nutmeg
- a pinch of cayenne pepper
- 4 oz Violife vegan cream cheese
- 4 tbsp softened vegan butter, for topping the paté
- 1 baguette, sliced