Shiitake, Pecan and Truffle Paté
This paté is a little bit special, and as we are unlikely to add truffle oil to our daily cooking, it is ideal for dinner parties, or high days and holidays.
Christmas this year was round at mum's, and as usual each of us brought food to share. This means that one person isn't spending the day in the kitchen, and instead we were able to enjoy our time together, making memories. This paté formed part of the starter, and I served it with some homemade seeded crackers, but it would be equally good with warm crusty bread.
I've only just realised that my garnish looks like a big monster foot, complete with five toes. You may choose to omit this.
INGREDIENTS
1 cup toasted pecans
Knob of butter
1 onion, diced
6 cloves garlic, peeled and crushed
114g shiitake mushrooms, cleaned and destalked
114g portabello mushrooms, cleaned and destalked
1/2 tsp freshly ground black pepper
1 teaspoon onion salt
1 tablespoon finely chopped fresh rosemary
2 tablespoons nutritional yeast flakes
1 pack (200g) cream cheese
1 tablespoon truffle oil
1 tablespoon balsamic vinegar
1/2 cup chopped fresh parsley
Salt to taste
To garnish: fried mushrooms, pecans, parsley and a drizzle of truffle oil
METHOD
Add the toasted pecans to the food processor and grind until fine, but not turned into a nut butter.
Melt the butter in a frying pan and add the onion and garlic. Cook until soft, but not brown, stirring occasionally.
Slice the mushrooms and add along with rosemary, onion salt and black pepper to the same pan. Stir occasionally and cook for about 5 minutes.
Remove from the heat and allow to cool slightly before adding to the pecans in the food processor.
Add nutritional yeast flakes, cream cheese, truffle oil and balsamic vinegar and blend to desired consistency. I like mine with a little texture.
Taste and add salt and parsley. Pulse until mixed, not pureed.
Taste again to check seasoning and adjust if needed.
Transfer to bowl and garnish.
Store in the fridge and use within three days