Sometimes the simple things are the best
Take a look at your new favorite snack! This simple egg-free and dairy-free pâté is super easy to whip up, and you can make it ahead of time.
It’s the perfect treat to bring to any holiday party. You’ll find it out for yourself, this little appetizer is a crowd-pleaser and brings all of your people together!
Delicious! Can be enjoyed by everyone, as long as it will last… I say 17 min, max!
1 cup walnuts
1 tablespoon extra virgin olive oil
1 yellow onion - chopped
6 cloves garlic - minced
12 oz / 340 g mixed mushrooms (like cremini and shiitake), sliced and tough stems removed if necessary
1/2 cup parsley - chopped
2 tablespoon fresh rosemary - chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ½ teaspoons white wine vinegar
In a large dry skillet over medium heat, toast the walnuts. Keep a close eye on them and shake the pan often as they can burn quickly. As soon as they start to brown on the edges remove from heat. Remove the walnuts from the pan directly into your food processor, if your food processor can handle hot food. Otherwise onto a heat-safe dish.
Return pan to the heat and add the olive oil. When hot add the onions and garlic, sauté until onions soften and turn translucent, about 4 minutes.
Add in all remaining ingredients, the mushrooms, parsley, rosemary, salt, pepper and sauté until mushrooms have cooked and reduced in size, 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a a little splash of water to help release them. As mushrooms cook they will release their own liquid.
If your food processor can handle hot food, add the mushrooms along with the walnuts. If not, let mushrooms and walnuts cool first. Pulse, stop to scrape the sides as needed until you reach a pâté texture. It's nice to leave this pâté with a bit of texture and colour variation.
Press into a container for serving and let it chill completely in the fridge before serving.