• Mushroom Nut Pâté •

Makes 4-5 Cups

  • 1 tablespoon extra-virgin olive oil

  • 2 1/2 cups sliced button mushrooms

  • 1 cup 1/2-inch diced onions

  • 3 garlic cloves, chopped

  • 1 1/2 cups walnuts

  • 1 cup raw sunflower seeds

  • 2 tablespoons tamari

  • 1 1/2 tablespoons fresh lemon juice

  • 1 1/2 teaspoons tahini

  • 1 tablespoon fresh oregano leaves

  • 1 teaspoon fresh thyme leaves

  • fine sea salt (optional)


Directions

  1. Preheat the oven to 350° F.

  2. Pour the oil onto an 18x13-inch sheet pan and add the mushrooms, onions, and garlic. Use your hands to rub the oil all over the vegetables, coating them thoroughly. Spread the vegetables in a single layer and roast until the onions are lightly browned and the mushrooms have lost most of their liquid, 10 to 12 minutes. Remove form the oven and let cool on the pan.

  3. Meanwhile, put the walnuts and sunflower seeds in a small processor and puree until smooth. If the nuts and seeds are too big. the pâté won’t hold together, so make sure everything is chopped fine. Add the cooled mushroom mixture, tamari, lemon juice, tahini, oregano, thyme, salt (if using) and 1/2 cup water. Continue to puree until very smooth, periodically scraping down the sides of the bowl. Taste the mixture and add salt if needed. Pack the mixture into an airtight container and refrigerator until cold, at least 2 hours and up to 4 days. Serve cold as a spread.

Option:

  • Preheat the oven to 375°F. Press the chilled pâté into twelve 2-ounce patties, each about 3 inches in diameter and 1/2-inch thick. Bake on an oiled sheet pan until heated through and crusty on the outside yet tender in the center, 10 to 16 minutes. Serve with Gluten Free Vegan Gravy.

Gluten Free Vegan Gravy

Makes 2 cups

  • 2 tablespoons extra-virgin olive oil

  • 1 1/4 cup sliced mushrooms

  • 1/4 teaspoon dried tarragaon

  • 1/4 teaspoon dried thyme

  • 2 tablespoons brown rice flour

  • 1 1/2 cups unsalted Vegetable Stock

  • 2 1/2 teaspoons soy sauce or Bragg liquid aminos

  • 1 teaspoon nutritional yeast

  • 1 teaspoon fine sea salt

  • 1 teaspoon chopped fresh flat-leaf parsley

Directions

  1. Heat a medium pan over medium heat. Put in the oil, onions, and mushrooms, shaking the pan to coat the veggies. Reduce the heat to low, cover and sweat the veggies until they are soft and mushrooms release their liquid, 3 to 4 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally, until the veggies are lightly caramelized and browned, 5 to 7 minutes.

  2. Stir in the tarragon and thyme and cook for 1 minute. Stir in the rice flour and then gradually stir in the stock. Simmer until the texture is smooth and slightly thickened. Sit i the soy sauce, nutritional yeast and salt. Simmer gently for 5 minutes.

  3. Puree the mixture until smooth with an immersion blender or in an upright blender. If using an upright blender, avoid a blowout by slightly cooling the mixture and partially removing the center lid of the blender.

  4. Stir in the parsley and serve hot. Or refrigerate the gravy in an airtight container for up to 3 days and reheat before serving.