Mushroom Pate

Mushroom Pate

From: EatingWell Magazine, September/October 2014

Serve this vegetarian pâté recipe as an appetizer with crackers and pickled onions or try it as a sandwich spread. Nutritional yeast, rich in vitamin B12, adds a cheesy flavor without any dairy. Look for the yellow yeast powder or flakes in natural-foods stores. 

Ingredients 16 servings

  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Preparation

  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
  2. Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.
  • Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.
  • For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 56 calories; 5 g fat(1 g sat);  1 g fiber;  3 g carbohydrates;  2 g protein; 12 mcg folate;  0 mg cholesterol;  1 g sugars; 0 g added sugars; 36 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 0 mg iron;  39 mg sodium; 175 mg potassium 
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable, 1 fat

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