Mushroom Pâté (v)

Ingredients

• 1 tsp extra-virgin olive oil plus 2 tbs, divided
• ¼ C minced shallots
• 3-4 cloves garlic
• 1 lb cremini mushrooms (baby bella), coarsely chopped
• 1 tsp thyme
• 1 tsp rosemary
• 2 tbs chopped fresh sage, plus more for garnish
• ½ tsp salt
• ½ tsp ground pepper
• 2 tbs tamari
• 3 tbs dry sherry
• 50 g (½ C) toasted walnuts
• 2 tbs nutritional yeast or Parmesan cheese
• Truffle oil (optional) Suggestions

Directions

1. Sauté Aromatics: Heat 1 tsp oil in a large skillet over medium-high. Add shallots and cook ~30 seconds, stirring, until lightly browned.
2. Cook Mushrooms: Add mushrooms and garlic. Cook 4-5 minutes, stirring often, until most liquid evaporates. Stir in thyme, sage, salt, and pepper; cook 2 minutes more.
3. Deglaze: Add sherry, scraping up browned bits, and cook 2-3 minutes, until liquid evaporates. Remove from heat and stir in tamari.
4. Process: Transfer mixture to a food processor. Add remaining 2 tbs oil, walnuts, and nutritional yeast (or Parmesan). Pulse ~30 seconds, until very finely chopped.
5. Finish: Drizzle with truffle oil (optional).
6. Serve: Garnish with sage and serve.

Chef's Notes

• This is a vegetarian dish. Using nutritional yeast instead of Parmesan will make it vegan
• Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.
• For toasting walnuts:
  • Chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
  • Whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

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