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Porcini-Walnut Pâté

Makes 4 cups
Time 32 hr
Perfect for before the big meal. Simple, sophisticated, highlights the earthiness of fresh and dried mushrooms, complemented by the delicate flavors of thyme and parsley. Serve with veggies and crackers. From John Mackey, “The Whole Foods Cookbook” was created to inspire you to cook even more plant-centric meals at home. The book features more than 120 recipes, and we’re sharing some right now, just in time for your holiday meal.
Ingredients
  • 1/2 cup walnut halves
  • 1/4 cup pine nuts
  • 2 ounces dried porcini mushrooms
  • 4 sun-dried tomato halves
  • 1 yellow onion, diced
  • 1/4 cup low-sodium vegetable broth
  • 1 pound cremini (baby bella) mushrooms, chopped
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons dry sherry
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/4 cup nutritional yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
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Method

Place the walnuts and pine nuts in a small bowl and add water to cover. Let soak for at least 8 hours or up to overnight. Drain and rinse, then transfer to a food processor.

Put the dried porcini mushrooms and sun-dried tomato halves in a heatproof bowl and add 1 cup very hot water. Let soak until soft, about 30 minutes. Pluck the porcinis and tomato halves from the water and transfer them to the food processor with the nuts; reserve the soaking liquid.

Process the nuts, mushrooms and sun-dried tomatoes until finely chopped but not pureed.

Heat a large skillet over medium-high heat. When hot, add the onion and dry sauté, stirring often, until it begins to stick to the pan and lightly brown, 3 to 4 minutes. Add the broth and stir to deglaze the pan.

Stir in creminis and thyme and cook until the mushrooms release their liquid and the liquid evaporates, about 5 minutes. Add the sherry and stir to deglaze the pan. Remove from the heat.

Add the onion mixture to the food processor and process until finely chopped. Scrape down the sides of the processor then, with the machine running, add just enough of the reserved mushroom-tomato soaking liquid to break the mixture down into a thick paste, 1/4 to 1/2 cup total.

Pulse in the parsley, nutritional yeast, salt and pepper just until incorporated. Transfer to an airtight container and refrigerate until ready to serve, at least 30 minutes and up to 3 days. Serve garnished with a little parsley.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup walnut halves
  • 1/4 cup pine nuts
  • 2 ounces dried porcini mushrooms
  • 4 sun-dried tomato halves
  • 1 yellow onion, diced
  • 1/4 cup low-sodium vegetable broth
  • 1 pound cremini (baby bella) mushrooms, chopped
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons dry sherry
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/4 cup nutritional yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.