Shiitake Mushroom and Walnut Pâté
If you like the idea of pâté, but are not a fanof liver, this recipe is for you. Toasting the walnuts illuminates theirsweetness and tones down the bitter quality of their skins. You can use anytype of mushrooms or a combination of different types (such as chanterelle,oyster, or morel). Including butter beans helps create a silkier texture andalso adds some fiber and nutrients.
Ingrediënten
- 1 cup raw walnuts
- 1 tablespoon coconut oil
- 6 shiitake mushrooms sliced
- ¾ teaspoon sea salt divided
- ½ cup cooked butter beans or other white beans canned is OK
- 1 teaspoon maple syrup
Instructies
- Preheat the oven to 350 degrees F.
- Spread the walnuts on a baking pan and bake for about 12 minutes, or until they start to brown and get fragrant.
- Set aside.
- In a small sauté pan, heat the oil.
- Add the mushrooms, season with ¼ teaspoon of the salt, and cook, stirring occasionally, until the mushrooms are soft and juicy, about 5 minutes.
- Combine the walnuts, mushrooms, beans, maple syrup, and remaining ½ teaspoon salt in a food processor and blend until smooth.
- The mixture will be somewhat thick and will resemble liver pâté.
- Serve with assorted vegetables or rice crackers.
Notes / Tips / Wine Advice:
Walnuts are one of the few plant-based foods that contain an appreciable amount of omega-3s. They also contain some rare anti-inflammatory nutrients that are found in virtually no other commonly eaten foods.
--------------------------------------------------------------------------------------------------
