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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