Page 40 - HFHB - Magazine

Scrumptious

mushroom

walnut pate

Ingredients

1 onion chopped
3 sprigs thyme
1 clove garlic, minced
1 tbsp olive oil
500 grams mushrooms (any kinds, mixed types if
you like)
1 cup toasted walnuts
1 tsp miso paste
1/2 tsp lemon rind, finely grated
1 tsp cracked black pepper
1 cup vegetable stock
3 tsp gelatin powder (or agar agar)

Method

Heat a frypan over medium heat and lightly toast the
walnuts - set aside.
Sautee the onion, thyme and olive oil with garlic
over medium until the onion is translucent and
lightly browned.
Add the sliced mushrooms and cook 8 - 10 minutes,
turning to brown the slices evenly.
Transfer the pan ingredients to a Thermomix or food
processor.
Add the walnuts, miso, pepper and lemon rind to the
food processor.
Blend to get the desired consistency - lightly
crumbly, or well-blended. In a Thermomix, try 15
seconds, sp 5.
Use a spatula to transfer the pate to individual shot
glasses, or a glass container, then refrigerate 15
minutes.
Heat the stock in a glass jug or milk saucepan and
add the gelatin or agar agar powder; stir well to
dissolve.
Remove the pate from the fridge.
Pour the stock gently into a teaspoon held just over
the surface of the pate - like a barman making a
cocktail. This prevents the topping from becoming
cloudy.

Refrigerate for 30 minutes before serving.

Top with fresh herbs if desired; serve with lavash or
vegetable sticks

Servings: 10
Yield: 20 shot glasses or serves
Total Time: 1 hour and 20 minutes

Recipe submitted by Melanie White of Downsize Me