Toasted Walnut & Mushroom Pâté with Apple Chips

I really debated whether or not I would post this recipe.

Beads of sweat collecting on my brow (chefs, you know exactly what I mean) I slaved away in my little apron and then when it finally came out, it looked like….well…

How do I phase this in a way that you won’t be completely deterred from making it?!

(De-turd, is more like it.)

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As you can see, it’s not the prettiest dish I’ve ever made. It’s somewhat, oh,

hell.

It looks like cat poop.

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Even Catticus Finch is not impressed.  He’s like “Uh…”

All I know is he best back up off my Sherry. Or Mom is going to have to bust out the squirt bottle.

I swear, this pâté is absolutely amazing…it has so many intricate flavors mixed throughout; I couldn’t not post it.  Initially, I thought I would spread it on some crackers, but once I tasted it, I knew the earthy sage would pair beautifully with a sweet, tart green apple. Thus, apple chips were the chosen sidekicks to this hearty and complex nutty dip.

Not only can you impress people with your innovative use of healthy plant-based ingredients, you can floor them with your use of the word “pâté.” It’s a win-win. Just don’t forget to dress up this dish, the dip does require a little…uh…accessorizing.

Toasted Walnut & Mushroom Pâté with Apple Chips

Makes about 2 cups of dip, about 60 cals per 2T

  • 1 fresh whole green apple
  • 1 lb mushrooms (baby bella or cremini) diced finely
  • 1/2 cup diced yellow onion
  • 1/2 cup walnuts
  • 3 T fresh sage leaves, minced finely + a little more for garnish
  • 3 T sherry
  • 4 T nutritional yeast (can also use Parmesan cheese if not vegan, but the nutritional yeast really gives it a lot of its flavor)
  • 3 tsp olive oil, separated
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. First and foremost, toast those walnuts up.  Arrange them on a pan and put them in the toaster on top of a sheet of foil.  Toast on medium heat for 3-5 minutes, watching carefully and checking very frequently so they don’t burn. They’re sufficiently toasted when they turn a light brown color and give off a more nutty, roasted aroma. Take them out and set aside. These babies can burn in the blink of an eye, so stay attentive.
  2. Next, heat up 1 tsp of olive oil over medium high heat and toss in the diced onions.  Cook them for about 3-4 minutes until tender.
  3. Place the mushrooms in a food processor and pulsate until finely chopped. Add the mushrooms into the pan with the onion and cook for another 4-5 minutes, allowing the ‘shrooms to let off most of their moisture.
  4. Add the 3 T of minced fresh sage into the pan along with the salt and pepper, and cook for another 2 minutes.
  5. Add in the sherry and cook down for another 2-3 minutes, scraping the pan as you go along.
  6. Remove pan and turn off the heat.
  7. Add all the contents of the pan into a food processor along with the walnuts, the nutritional yeast, and the remaining 2 tsp of oil. Process until smooth. Garnish with remaining sage.
  8. Cut an apple into thin, even slices and arrange them around the pâté.  Sprinkle some minced sage on top.  Dip the chips into the pâté, say “pâté” one more time, and then you’re free to go to town. Bon appétite!
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