Mushroom Pate



Instructions Checklist
  • 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.


  • 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 Facts

Per Serving:

56 calories; protein 1.9g; carbohydrates 2.5g; dietary fiber 0.7g; sugars 0.7g; fat 4.5g; saturated fat 0.5g; vitamin a iu 36IU; vitamin c 0.3mg; folate 11.6mcg; calcium 11.5mg; iron 0.3mg; magnesium 9.6mg; potassium 175.4mg; sodium 39mg; thiamin 0.6mg.


1/2 vegetable, 1 fat

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