Kelp-Mushroom Pâté

Kara Ibarguen

Servings

12

Prep Time

5 hours

Cook Time

20 minutes

Calories

119

Category

Appetizer

Kelp, Mushrooms, and Walnuts form the base of this wholesome version of a traditionally rich and decadent appetizer. Using a wide variety of mushrooms; shiitake, crimini, oyster, lion's mane, etc gives this vegetarian pâté an amazing depth of flavor and the seaweed provides it an extra nutritious umami boost!

Kelp-Mushroom Pâté

Ingredients

  • I Cup Chopped Walnuts
  • 1 T Lemon Juice
  • 2 T Kelp, Whole Leaf, cut small
  • or Sugar Kelp Flakes
  • 3 T Extra Virgin Olive Oil
  • 2 T Butter
  • 1 Shallot, medium, diced
  • 2 Cloves Garlic, minced
  • 1 T each fresh Sage & Thyme, chopped
  • 1 lb Mushrooms, variety is key (Crimini, Oyster, Shiitake, etc)
  • 2 tsp Mushroom Powder
  • 1/4 Cup Dry White Wine
  • 2 tsp Dulse with Garlic

Directions

    Soak Walnuts and Kelp for 4-12 hours before proceeding with the recipe

    1. Put the Chopped Walnuts and Kelp pieces in a medium size bowl

    2. Cover the Walnuts and Kelp with very hot water and the 1 T lemon Juice

    Cook and Assemble the Pâté

    1. Transfer the Walnuts and Kelp to a sieve and allow to drain completely, set aside

    2. Heat Oil and Butter in a large skillet until melted

    3. Stir in the Shallot, Garlic, Sage, and Thyme, sauté 4 mins

    4. Add Mushrooms, coarsely chopped, and the Mushroom Powder

    5. Add the Wine and sauté the mixture until it has mostly evaporated

    6. Place the Walnuts and Kelp in a food processor and pulse until mostly smooth

    7. Add the Mushroom mixture and blend until smooth and creamy

    8. Allow the Pâté to cool completely before serving

    9. Cover and store in the refrigerator up to 5 days