Smoked Mushroom Pate ...

#new #snack #mushroom

These are so good, you will LITERALLY DIE ...but you will die happy.

Smoked Mushroom Pate

You can make these without smoking the mushrooms and it is still amazing. Smoking some of the mushies takes it next level, without question. You can try a few drops of liquid smoke or you can add a teaspoon of smoke powder. There is a brand of liquid smoke that is really effective called 'Figaro' Hickory Liquid Smoke, all you have to do is shake a few drops into the recipe or The Melbourne Food Ingredient Depot makes a Hickory Smoke Powder which you sprinkle a couple of teaspoons in. Alternatively, if you have a smoker or know how to smoke on your stove top: smoke 1/3 of your mushrooms before your start the recipe.

1 Red Onion sliced thinly

3 Cloves of garlic crushed

2 Bay Leaves

500g Mushrooms chopped roughly

1/2 tsp Liquid Smoke

1-2 tsp Hickory Smoke Powder

1 tbsp Onion powder (heaped)

1 tbsp Garlic powder (level)

2 tbsp Nutritional yeast (heaped)

1/2 tin Cannelini beans (400g tin)

2 tsp Pink salt

1/2 tsp Black pepper

1/2 bunch Dill chopped roughly

1 tbsp Lemon juice

Basil Salsa

1 bunch Basil leaves picked

1 clove Garlic

3 tbsp Nutritional Yeast

1/4 cup Pine nuts, almonds, brazil nuts (or whatever your faves are, walnuts would be smashing in this recipe) You will need a few extra for garnishing.

2-3 tsp Lemon juice

1 tsp Pink salt

Olive oil

Mushroom Pate method:

Saute the onions, bay leaves & garlic in olive or grape seed oil in a heavy based saute pan or pot. Cook for about 5 minutes on a medium to lower heat and allow them to get really soft and sweet. When they are done add roughly chopped mushrooms (smoked and un-smoked if you pre-smoked them) and turn up the heat. You want to get some caramel (colour) on these now. Keep cooking them until they are dark golden in colour and all the moisture has evaporated off. Turn the heat down to low. Now is the time to add the smoke powder or liquid, onion and garlic powder, nutritional yeast, salt and pepper. Stir thoroughly and check the balance of flavours. Add the dill and lemon juice, take off the heat and transfer to a high speed blender. Add the cannelini beans (these help homogenize all of the ingredients and make the recipe nice and creamy). Blend until combined. I like to keep my mushrooms a little texturey (that is definitely a word!) but you blend until its how you like it. Pop into a container and chill.

Basil Salsa Method:

Pick, wash & spin the basil dry. Throw all the ingredients (except the nuts) into a high speed blender and pulse until smooth. Add the nuts and pulse. I like the nuts chunky so I add them last. I only use enough olive oil to keep the salsa moving, so it's not drowning in oil. That's it!

Put the Pate in a bowl and drizzle the salsa over the top, sprinkle with a few extra nuts and scoop up with your favorite crackers or crudites. You could also toss the pate through some pasta or spread it on some toast. Enjoy!!

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