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Mushroom Pate
Chef Kenney has been instrumental in elevating plant-based dishes to fine-dining status through thoughtfully sourced ingredients and innovative presentations. Here, he creates a mushroom pate "accompanied by spiced apricots and housemade crackers" that makes an impressive vegan appetizer for a multi-course dinner.
Servings
4
4
Cuisine Type
- american
Day Part
- snack
Menu Part
- appetizer
Main Ingredient
- Mushrooms
- Nuts
Source: Recipe and photo courtesy of Blendtec
Chef Kenney has been instrumental in elevating plant-based dishes to fine-dining status through thoughtfully sourced ingredients and innovative presentations. Here, he creates a mushroom pate "accompanied by spiced apricots and housemade crackers" that makes an impressive vegan appetizer for a multi-course dinner.
Ingredients
Mustard-Herb Crackers:
1 cup flax seeds
1/4 cup yellow mustard powder
1/2 cup mixed fresh herbs
1/2 cup water
Mushroom Pate:
3 cups chopped fresh mushrooms (portabellas, oysters and/or shiitake)
1 cup walnuts
1/2 cup mushroom powder
1 tbsp. agave nectar
1 tbsp. tamari
1 tbsp. agar
1 tsp. sesame oil
Spiced Apricots:
1 cup sliced apricots
1 tbsp. apple cider vinegar
1 tsp. grated fresh ginger
1 tsp. thyme leaves
Steps
Prepare Mustard Herb Crackers: Using a high-speed blender, blend flax seeds and remaining cracker ingredients. Spread on nonstick baking sheets, score into 2- by 3-inch rectangles and dehydrate at 115°F for 12 hours or until dry and crisp.
Prepare Mushroom Pate: Using a high-speed blender, blend mushrooms and remaining pate ingredients. Repeat blending until smooth and mixture gets hot to activate agar. Pour into a lined terrine mold and refrigerate for 2 hours to set.
Meanwhile, prepare Spiced Apricots: In small bowl, combine apricots and remaining ingredients. Allow to marinate at least 1 hour before serving.
Remove pate from mold by carefully placing upside down on a large plate and lifting off mold form. Slice pate into 1-inch-thick slices. Serve with crackers and apricots.
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