500g ciuperci
500g migdale sau nuci facute pudra
2 cepe mici solzisori
1 catel de usturoi sau 2
zeama de la o lamaie - da gust dulce
tarhon o lingura - da gust acrisor
o lingura de extract de drojdie sau marmite - da gust de carne si are multe vitamine B adaugate
se taie ceapa solzisori si se prajeste in ulei de masline pana devine sticloasa se adauga ciupercile taiate grob si usturoii, se lasa 20-25 de minute sa se patrunda bine ciupercile. Apoi se dau prin blender si se adauga restul ingredientelor.
Delicios pe paine proaspata dupa ce a stat putin la frigider!
variatiuni:
* se inlocuieste tarhonul cu cimbru (1/4 lingurita) si ciupercile cu ciuperci de padure
**
- 12 medium-sized button mushrooms (100g, about 1 cup)
- 2 tablespoons olive oil
- 2 tablespoons butter, salted or unsalted
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 cups (400g) cooked green lentils
- 1 cup (140g) toasted walnuts or pecans
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon soy sauce or tamari
- 2 teaspoons minced fresh rosemary
- 2 teaspoons fresh thyme, minced
- 2 tablespoons fresh sage or flat leaf parsley
- optional: 2 teaspoons Cognac or brandy
- 1 teaspoon brown sugar
- 1/8 teaspoon cayenne pepper
- salt and freshly ground black pepper
1. Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they’re soft and cooked through, another 5 to 8 minutes. Remove from heat.
2. In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing.
3. Scrape the pâté into a small serving bowl and refrigerate for a few hours, until firm.
Serving: Serve the pâté with crackers, hearty bread, or small toasts. A nice accompaniment is shallot marmalade or just a few pickles alongside.
Storage: The spread will keep for 4 days in the refrigerator. It can frozen for up to two months, well-wrapped.
***
- 1 cup walnuts
- 1 tablespoon coconut oil
- 4 oz crimini or shittake mushrooms, chopped
- 2 cups cooked white beans (or 1 can)
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 1 medjool date, pitted
- In a saute pan over medium heat, heat coconut oil and add mushrooms. Saute for about 5 minutes, until mushrooms are tender.
- Combine walnuts, mushrooms, beans, garlic powder, sea salt, and date in a food processor. Blend until smooth, scraping down the sides of the food processor as needed.
- Serve with veggies for dipping.
Top with a drizzle of olive oil and chopped green onions for serving, if desired.
****
- 1-2 T olive oil
- 1 medium brown onion, diced
- 2-3 garlic cloves, grated (Use two large cloves, or 3 smaller ones – whatever you have on hand)
- 400 grams Baby Bella mushrooms (2 punnets)
- 2 T balsamic vinegar
- 2 large (I used a soup spoon) spoonfuls of cream cheese (I used vegan cream cheese – Tofutti from Coles)
*****
- oil+butter for frying
- 2 shallots
- 3garlic cloves
- 500g chestnut mushrooms
- 4 tbsp port optional
- 2 sprigs fresh tarragon
- 100g cooked chestnuts or hazelnuts if chestnuts unavailable
- 300g cream cheese
- salt+pepper
- bread to serve
- ******
- 1 cup pecans
- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 1/2 pound portobello mushrooms, stemmed
- 2 tablespoons tamari
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon nutritional yeast (see Note)
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon chopped rosemary
- 1 teaspoon light miso
- 2 dry-packed sun-dried tomato halves
- Salt
- Toasted baguette slices, for serving
