Mushroom Pâté Almondine
Hi friends! Aidan here. Like many of you, the New Year feels like a great time to do a big purge and de-cluttering of the house. It allows me to start fresh with a lighter load and a clean(er) slate. As I was organizing my cookbook shelf (and folders of random recipes on tiny scraps of stained paper – you know what I’m talking about), I found this old recipe. An old favourite! It was like being reunited with an old friend. Joyous. How could I forget about you, chum?
The origin of this recipe comes from an old Moosewood cookbook, I believe… classic and reliably good. I immediately set about getting the ingredients and made a batch. SO GOOD. And I know it may seem weird, but the bok choy is critical to get the perfect texture experience. I would also suggest using Schoolhouse Molasses Seed Bread. When lightly toasted, it adds a dynamic flavour and is truly the perfect base for this sandwich!
- 2 cups chopped onions
- 2 tsp olive oil
- 1 1/2 cups chopped green beans
- 4 cups sliced mushrooms
- 2 tbsp dry white wine, sherry or balsamic vinegar
- 1 tbsp gluten-free soy sauce
- 1/2 tsp dried thyme
- 2 tablespoons toasted almonds
- 1 whole hard boiled egg; white, chopped
The Steps to Take
Sauté the onions in the oil for about 10 minutes, until translucent.
Add garlic, green beans, mushrooms, wine or sherry or balsamic, soy sauce and thyme. Cover and cook for 10 minutes.
Uncover and cover for another 10 minutes until vegetables are soft and most of liquid has evaporated.
In a food processor or blender, chop the almonds (or you can do it by hand).
Combine chopped nuts, cooked vegetables and egg white in the blender or food processor and purée until well mixed.
Spread onto toasted Schoolhouse Molasses Seed Bread with your toppings of choice and ENJOY!
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