It's holiday party time. And while I've already shared with you all the vegan cheeses I'd like to make to include in my spread, this Porcini & Pecan Pâté would be a perfect accompaniment to any appetizer platter. The combination of the earthy porcini and portobello mushrooms are complemented by a mixture of ground pecans, tamari, nutritional yeast, rosemary, sundried tomato, lemon juice, and light miso.
I found the recipe for it in Food & Wine magazine, shared by Sean Baker of the Berkeley restaurant Gather. It has a rich, earthy, nutty flavor and seems perfect for the season. I recommend making it the day before you plan to serve it, as the flavors were so much richer after they had had a chance to meld.
At Gather, they serve this pâté as part of their vegan "Charcuterie" plate, which was actually nominated as one of Food & Wine's 10 Best Restaurant Dishes of 2010. Way to represent, vegan dish! I feel like I need to book a flight out to Berkeley just for the sake of a visit to Gather. At any rate, this is certainly an elegant appetizer, and unlike a "real" pâté full of ground flesh and animal fat, this one will really give you something to be thankful for.
That looks delicious!
ReplyDeleteLooks very delicious!!
ReplyDeleteThat sounds like a perfect flavour combination!
ReplyDeletethat looks amazing! :)
ReplyDeleteYUMMY!
ReplyDeleteOh yeah! This recipe is right up my alley and I can't wait to give it a try. Your Porcini & Pecan Pate will be a hit at my imaginary wine and vegan cheese party!
ReplyDeleteThat looks and sounds delicious, Leinana!
ReplyDeleteYUM, young lady...YUM, I say.
ReplyDeletePerfect for a Christmas' aperitive !
ReplyDeleteOk, that's one dish I'll definitely make for Christmas this year. Thanks!
ReplyDeleteIt looks appetizing, I hope it tastes the same. I am hoping to try this out before Christmas,so that if it turns out good I can add it to my Christmas lunch.
ReplyDelete