Rebecca brought a delicious pate to the potluck. Here’s her recipe:
French (mushroom) Pate
[vegan, contains nuts]
1 cup chopped walnuts
2 cups chopped mushrooms (I like baby ‘bellas or crimini)
2 cups diced onions
2 cups (one can) navy or garbanzo beans
4 teaspoons pate seasoning blend (see below)
1.5 teaspoons salt
Olive oil
Pate Seasoning Blend
1 tablespoon each of:
white pepper
black pepper
paprika
nutmeg
ginger powder
dried basil
whole dried thyme
marjoram
allspice
garlic powder
1/2 tablespoon clove powder
(This will make ~ 8 batches of pate)
Toast the chopped walnuts in the oven on a dry cookie sheet until browned (don’t burn!). Remove and let cool.
Saute onions until translucent. Add mushrooms, garbanzo beans and spices. Saute until mushrooms are cooked.
Put all ingredients into a food processor and blend until smooth. Add some water if needed to smooth the blend.
Refrigerate or leave out until room temperature. Serve with bread or crackers.
