This is a recipe sourced from Slow Cooker: A Collaborative Cookbook by Justseeds Artists’ Cooperative & Friends. Within this cookbook live 21 vegan, vegetarian, fermented, and foraged recipes to fuel the revolution. We’re featuring a seasonal sensation this month, a recipe for Wild Mushroom Paté by Mary Tremonte.
You can purchase Slow Cooker via Justseeds Cooperative’s website, here. This recipe is fully credited to Mary Tremonte and the good people of Justseeds. From one co-op to another, thank you!
“In October and November I love walking the woods of southwestern Pennsylvania, where I live, to visit the oaks and search for maitake at their base. Oak trees and maitake, also called hen of the woods, have a lovely symbiotic relationship, and maitake have no poisonous look-alikes. I also look for oyster mushrooms year round, and the golden gifts of chanterelles in the summer. Chanterelles also love to emerge under oak trees, and they get larger and more extravagantly frilly as the Summer progresses, peaking around my birthday during Leo season.
In an abundant year, I sauté wild mushrooms in a bit of olive oil and fill my freezer to continue to enjoy the harvest throughout the cold months. They freeze remarkably well, and can be easily thawed in the pan. Mushroom paté is a favorite way to use these mushrooms, and it’s fit for a party! This recipe also happens to be vegan and gluten free.” – Mary Tremonte
Ingredients
- 1 cup walnut pieces
- 3 – 4 cups wild mushrooms, such as maitake, oyster, or chanterelle, cleaned and torn or chopped into 1-2″ pieces
- 1/2 white onion, finely chopped
- 3 cloves garlic. finely chopped or pressed
- 1 – 2 tbsp dried sage, or 10 fresh sage leaves, finely chopped
- Black pepper, to taste
- Salt, to taste
- 3 – 4 tbsp olive oil
Preparation
- Heat a skillet (preferably cast iron) to medium heat and gently toast walnut pieces 5 – 10 minutes, until brown. Remove from heat and place walnuts in food processor.
- Heat olive oil in skillet at medium heat and add mushrooms. Gently salt, sauté 5 minutes, and then add onions. Continue to saute until onions and mushrooms are browning, about 10 minutes. Add garlic and sage and saute one minute more. Turn off heat.
- Let mushroom mixture cool and then add to walnuts in food processor. Blend until smooth. You may need to add more olive oil to help the blending. Add salt and pepper to taste. Serve as part of a cheese board with crackers or bread. It is also delicious as part of a sandwich. It will keep in the fridge for 1 – 2 weeks.