Portobello Mushroom & Roasted Walnut Pâté with Parsley
Recipe
This is one of my very first dishes that I created mostly due to the lack of cheese or any other alternatives to use as a spread on my beloved piece of bread. But, just like in the book ‘Who ate my cheese?’ by John Nichols, I’ve learnt that the species that are best at survival are not the strongest ones but the one that are the most adaptable.
Placed in an airtight container this pâté will keep in the fridge for up to 3 weeks. You can also freeze it.
Soaking time: 12h or overnight
Prep time: 5 min
Cooking time: 15 min
Difficulty: easy
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Ingredients
- 2 large Portobello mushrooms, chopped
- 30g dried Porcini mushrooms
- 2 tbsp. coconut oil
- 100g walnuts, soaked for 12h or overnight
- 1 onion
- 4 garlic cloves
- 1 can of broad beans or cannellini beans
- 8 sprigs of parsley, finely chopped
- 1 tbsp. extra virgin olive oil
- 1 tbsp. vegetable broth
- 1 tbsp. balsamic vinegar
- 1 tsp. dry rosemary
- 1 tsp. dry thyme
- ½ tsp. mustard powder
- Freshly ground black pepper
- ½ tsp. of salt (optional)
Method
1. Place the walnuts onto a dry frying pan and roast them for about 1-2 minutes – make sure to constantly stir as they burn easily. Once done, place aside to cool.
2. Place the dried mushrooms in a small cup and pour over them 100 ml of boiling water. Set aside.
3. Chop the onion and add it to the pre-heated frying pan. Constantly stirring cook for about a minute on a high heat and then add the coconut oil. Fry for another 2 minutes until golden.
4. Turn the heat to medium and add the pressed garlic; cook for another 1-2 minutes.
5. Add mushrooms and perhaps a touch of water if the vegetables start to stick to the pan. Constantly stirring cook for another 5 minutes. Add the vegetable broth, vinegar, rosemary, thyme and mustard powder.
6. Place walnuts in a food processor and blend until very fine.
7. Add the mushroom mixture, the dried mushrooms (including the soaking water), balsamic vinegar, beans and the olive oil to the food processor. Blend until the puree is quite smooth but still has a visible texture (unless you prefer baby-food consistency).
8. Add parsley, black pepper and salt, if using, and gently stir to combine.
9. Place in an airtight container and chill in the fridge for about an hour before serving.