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Raw Porcini and Walnut Pate (Bite This)

Posted By Aria Alpert On January 28, 2012 @ 12:18 am In Bite This,Full Recipe List,Recipes / Raw,Recipes / Soups & Salads | 3 Comments

Photographer V Blak

This recipe is from the San Francisco restaurant Gather, created by their chef, Sean Baker. His recipe was featured in Food and Wine Magazine last month as one of the best restaurant dishes of 2010. It was the only vegan recipe so, of course, I had to try it. YUM! I added walnuts when he called for pecans cause I didn’t have any on hand as well as no miso and still it was rich, flavorful and delish.

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For the Recipe

1 cup walnuts or pecans

1/2 cup dried porcini mushrooms

1 cup boiling water

1/2 pound portobello or crimini mushrooms, stemmed

2 TB nama shoyu or tamari

2 TB extra-virgin olive oil

1/2 TB nutritional yeast

1/2 TB fresh lemon juice

1 tsp chopped rosemary

1 tsp light miso

4 dry-packed sun-dried tomato halves

Sea Salt

Toasted olive or baguette slices, for serving

1. Put the walnuts or pecans in a bowl and cover with cold water. Let stand for 1 hour.
2. Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes.
3. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.
4. If your using Portobello mushrooms cut the mushroom caps in half and with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces.
5. In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso.
6. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.
7. Drain the nuts and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid.
8. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with sea salt.
9. Transfer the pâté to a crock and serve with toasted baguette rounds.
10. The pâté can be refrigerated for up to 2 days. Serve lightly chilled or at room temperature.

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