Mushroom Pâté Almondine

Yields

8-10 servings

Prep Time

40 mins

Good For

Lunch, Snack

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!

Ingredients

Ingredients:

  • 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

Step 1

Sauté the onions in the oil for about 10 minutes, until translucent. 

Step 2

Add garlic, green beans, mushrooms, wine or sherry or balsamic, soy sauce and thyme. Cover and cook for 10 minutes.

Step 3

Uncover and cover for another 10 minutes until vegetables are soft and most of liquid has evaporated. 

Step 4

In a food processor or blender, chop the almonds (or you can do it by hand).

Step 5

Combine chopped nuts, cooked vegetables and egg white in the blender or food processor and purée until well mixed.

Step 6

Spread onto toasted Schoolhouse Molasses Seed Bread with your toppings of choice and ENJOY!

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