I’ve been making this pâté since my days at EatingWell magazine, where the creator of this recipe, Marialisa Calta, was a regular contributor. I have made a few changes, but stayed true to her vision. Mushrooms, like meat, are rich in umami and so add a satisfying depth of flavor.
Makes 3 cups
- 2 tablespoons butter
- 1 pound button mushrooms, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup slivered almonds, toasted
- 3 tablespoons walnut oil
- ¼ cup sherry vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Line an 8×4 loaf pan with plastic wrap and set aside. In a large skillet, melt butter over medium heat. When sizzling, add mushrooms, onion, and garlic. Sauté for 5–7 minutes, or until well softened. Meanwhile, combine almonds and oil in a food processor. Process until smooth. Add mushrooms, vinegar, salt, and pepper. Process until very smooth. Place in loaf pan, and press firmly. Fold the plastic over the top, and place a can on top. Refrigerate for at least 4 hours. Transfer to a serving platter, and serve with crackers, cheeses, and fruits.