Shiitake Pate
Get ready to wow your taste buds with this Shiitake Mushroom Pâté—packed with the earthy goodness of shiitakes, a punch of herbs, and the crunch of toasted walnuts. This spread is your new go-to for jazzing up any snack or appetizer, delivering a powerhouse of shiitake health benefits in every delicious bite. It's a flavorful way to enjoy the immune-boosting, heart-healthy perks of shiitakes in a concentrated, savory dip.
Ingredients
Setup
- 10 ounces fresh shiitake mushrooms, cleaned and chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari, coconut aminos, liquid aminos)
- 1 tablespoon of balsamic vinegar
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/4 cup fresh parsley, chopped
- 1/2 cup walnuts, toasted
- Salt (optional) and pepper, to taste
Directions
Add the chopped onion and garlic to a hot pan, sautéing until the onion is translucent and soft. Drizzle in a tablespoon or so of water to deglaze the pan if the onions begin to stick. Using a spatula, pull the browning on the bottom of the pan (called, fond, the yummy caramelized particles left behind) and pull back into the aromatics. This creates a lot of flavor without adding salt or oil.
Add the chopped shiitake mushrooms, and continue to cook until the mushrooms are soft and browned, about 10 minutes.
Stir in the soy sauce, balsamic vinegar, thyme, and parsley. Cook for another 2 minutes. Season with salt (if using) and pepper to taste.
While the mushroom mixture is cooking, toast the walnuts in a dry skillet over medium heat until they are fragrant and lightly browned, being careful not to burn them.
Transfer the mushroom mixture and toasted walnuts to a food processor. Process until the mixture is smooth but still has some texture, scraping down the sides as necessary.
Scoop the pâté to a serving bowl or container, cover, and chill in the refrigerator for at least an hour to allow the flavors to meld and the pâté to firm up. Serve the shiitake pâté chilled or at room temperature, with crackers, toast, or sliced vegetables.
_____________________
Do you know about our STREAMING PLUS membership?
Our membership is built like a streaming service - you get a full library of plant-based cooking classes to watch whenever you want. PLUS, you gain access to upcoming interactive virtual cooking classes and a monthly support group call.
As a member you get:
- Complete library of all past virtual classes - stream them whenever you’d like!
- Free access to upcoming virtual classes
- Library of easy and quick recipes: 100 and growing
- Access to private Facebook group
- Monthly accountability check-in and support group Zoom call with Caryn
- Quarterly “Ask the Doc” call with Dr. Jim Loomis, our Medical Director
- A community of support
To learn more, please visit us here.
