Category
Appetizer
Servings
12
Prep Time
5 hours
Cook Time
20 minutes
Calories
119
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!
Kara Ibarguen
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
Put the Chopped Walnuts and Kelp pieces in a medium size bowl
Cover the Walnuts and Kelp with very hot water and the 1 T lemon Juice
Cook and Assemble the Pâté
Transfer the Walnuts and Kelp to a sieve and allow to drain completely, set aside
Heat Oil and Butter in a large skillet until melted
Stir in the Shallot, Garlic, Sage, and Thyme, sauté 4 mins
Add Mushrooms, coarsely chopped, and the Mushroom Powder
Add the Wine and sauté the mixture until it has mostly evaporated
Place the Walnuts and Kelp in a food processor and pulse until mostly smooth
Add the Mushroom mixture and blend until smooth and creamy
Allow the Pâté to cool completely before serving
Cover and store in the refrigerator up to 5 days
Recipe Note
Serve as part of a charcuterie board or simply with endive or crackers for a classy appetizer.
Nutrition
Nutrition
- Serving Size
- 65g
- per serving
- Calories
- 119
- Protein
- 3 grams
- 5%
- Fat
- 11 grams
- 23%
- Carbs
- 4 grams
- 2%
- Fiber
- 1.4 grams
- 5%