Brandied Mushroom-walnut Pate Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
1/2 cup: Mild vegetable oil, such as
1 T: Light miso, or to taste
Corn or peanut or 8 T butter,
3 T: Cognac,
1 large: Onion, chopped
1/4 t: Grond allspice,
1 medium: Carrot, scrubbed and grated
Several grating of fresh,
1 1/2 lbs: Domestic white mushrooms,
Nutmeg,
Sliced,
Salt and pepper to taste,
1 cup: English walnuts, toasted
Directions:
1. The day before serving, in a 10-inch skillet, heat 1/4 cup of the
oil over medium heat. Add the onion and saute until it starts to
soften, about 3 minutes. Add the carrot and saute until slightly
softened, about 3 minutes more. Scrape the onion and carrot into a
food processor.
2. Add about one-third of the remaining oil to the skillet and heat
over medium heat. Add one-third of the mushrooms and saute until the
mushrooms become limp, about 7 minutes. Scrape the mushroooms into
the food processor and repeat with the remaining oil and mushrooms.
3. Add to the processor the walnuts, peanut butter, miso, cognac,
allspice, nutmeg, salt, and plenty of pepper. Puree until absolutely
smooth. (It will be very thick.) Taste and adjust the seasoning. It
may need additional miso, which gives it a salty, meaty heartiness.
4. Transfer the pate to a crock (or, less glamorously, to a
refrigerator storage dish). Cover and refrigeate overnight ot ripen.
FROM: The Dairy Hollow / Soups & Bread , page 322
Submitted By BRENT WILLIAMS On 11-19-94
Source from luhu.jp
oil over medium heat. Add the onion and saute until it starts to
soften, about 3 minutes. Add the carrot and saute until slightly
softened, about 3 minutes more. Scrape the onion and carrot into a
food processor.
2. Add about one-third of the remaining oil to the skillet and heat
over medium heat. Add one-third of the mushrooms and saute until the
mushrooms become limp, about 7 minutes. Scrape the mushroooms into
the food processor and repeat with the remaining oil and mushrooms.
3. Add to the processor the walnuts, peanut butter, miso, cognac,
allspice, nutmeg, salt, and plenty of pepper. Puree until absolutely
smooth. (It will be very thick.) Taste and adjust the seasoning. It
may need additional miso, which gives it a salty, meaty heartiness.
4. Transfer the pate to a crock (or, less glamorously, to a
refrigerator storage dish). Cover and refrigeate overnight ot ripen.
FROM: The Dairy Hollow / Soups & Bread , page 322
Submitted By BRENT WILLIAMS On 11-19-94
Source from luhu.jp