Dana Treat – Treat Yourself

Cooking for Guys

Posted August 10, 2009


Mushroom, Walnut, and Rosemary Pâté
Adapted from The Millenium Cookbook
8-10 Servings

The only other slightly odd ingredient in this recipe is nutritional yeast.  You can find it in health stores or, my old standby, Whole Foods.  It’s in the bulk section or the spice section.

1 red onion, cut lengthwise into thin crescents
2 tsp. minced garlic
2 cup mixture of shiitake and cremini mushrooms
1 cup red wine
1 tsp. sea salt
2 tsp. coarsely chopped fresh sage
1 tsp. coarsely chopped fresh thyme
2 tsp. coarsely chopped fresh rosemary
1 tsp. ground nutmeg
1/2 tsp. ground pepper
1 tbsp. nutritional yeast
1 cup walnuts (or pecans), toasted
1 tbsp. soy sauce
2 tsp. balsamic vinegar
2 1/2 cups water
2 tsp. powdered agar agar, or 2 tbsp. agar agar flakes

In a large skillet, heat up just enough olive oil to coat the pan over medium heat.  Add the red onion, garlic, and mushrooms, sprinkle with salt, and sauté until starting to brown.  Add the red wine and continue to cook over medium heat until all the liquid has evaporated.  Remove from the heat.  Add the sage, thyme, rosemary, nutmeg, pepper, and yeast and stir well to incorporate.

Transfer to a blender.  Add the walnuts, soy sauce, vinegar, and 1 1/2 cups of the water.  Blend until smooth.

In a small saucepan, bring the remaining 1 cup of water to a boil.  Whisk in the agar agar and turn the heat to low.  Continue whisking until the agar agar is thoroughly dissolved, about 5 to 7 minutes.  Add agar agar mixture to the blender with the mushroom mixture and blend until incorporated.

Test the pâté to ensure that it sets up by refrigerating 1 tablespoonful for 10 minutes.  If the test pâté isn’t firm by then, dissolve another 2 teaspoons agar agar powder or 1 tbsp. agar agar flakes in boiling water and add to the pâté.  Refrigerate for at least 2 hours and up to 3 days.  Unmold and cut into slices.


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