Mushroom Almond Pâté

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.