Holiday Recipes

Mushroom, Walnut, and Rosemary Pâté
Serves 8
1 red onion, cut lengthwise into thin crescents
2 teaspoons minced garlic
1 cup sliced cremini mushrooms
1 cup sliced shiitaki mushrooms
½ ounce dried chanterelles, soaked in ½ cup boiling water for 30 minutes
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
½ tsp ground pepper
1 tbsp nutritional yeast
1 cup walnuts, toasted
1 tbsp tamari soy sauce
2 tsp balsamic vinegar
2 ½ cups water
2 tsp powdered agar agar, or 2 Tbsp agar agar flakes

To toast the walnuts, first soak in two cups warm water for thirty minutes. Drain. Place nuts on a baking sheet and bake in a 350° oven for 30 minutes, or until dry and light brown. Rotate every 10 minutes. Allow to cool to room temperature before serving.

In a large nonstick skillet or sauté pan, cook the red onion, garlic, and mushrooms in the red wine, the chanterelle soaking liquid, and sea salt over medium heat, stirring often, until all the moisture has evaporated. Add the chanterelles and cook until heated through. 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, tamari, vinegar, and 1 ½ cups water. Blend until smooth.

In a small saucepan, bring the remaining 1 cup 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 to 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 them, dissolve another 2 tsp agar agar powder or 1 Tbsp agar agar flakes in boiling water and add to the pâté. Spread in an 8 x 5-inch loaf pan or 8-cup mold. Refrigerate for at least 2 hours. Unmold and cut into slices and serve with Garlic Crostini.