Best 2 Pecan Mushroom Paté Recipes

Indulge in a symphony of flavors with our Pecan Mushroom Pâté, a delectable appetizer that tantalizes the taste buds. This pâté is a harmonious blend of earthy mushrooms, crunchy pecans, creamy cheese, and aromatic herbs. Spread it on crackers, crostini, or fresh bread for an elegant hors d'oeuvre or a sophisticated snack. Paired with a glass of your favorite wine, it's sure to impress your guests or add a touch of luxury to your next gathering. In addition to the classic Pecan Mushroom Pâté, we also offer a tantalizing Roasted Red Pepper and Feta Pâté, a vibrant and flavorful spread that captures the essence of Mediterranean cuisine. This pâté bursts with the sweetness of roasted red peppers, the tanginess of feta cheese, and the aromatic blend of herbs. Served with pita bread or crackers, it transports your taste buds to the sun-kissed shores of the Mediterranean.

For those who prefer a vegan option, our Baba Ganoush Pâté is a delightful and smoky spread made from roasted eggplant. This creamy and flavorful pâté is infused with tahini, lemon juice, and spices, creating a rich and satisfying appetizer. Served with grilled vegetables, pita bread, or as a dip, it's a healthy and delicious choice that showcases the beauty of plant-based cuisine.

Each of these pâtés is crafted with carefully selected ingredients and prepared with meticulous attention to detail. Whether you're hosting a party, looking for a special treat, or simply want to elevate your everyday meals, these pâtés offer a culinary experience that will leave you craving for more.

Here are our top 2 tried and tested recipes!

PECAN MUSHROOM PATé

Pecan Mushroom Paté image

Deliciously different party spread. For a healthier version, substitute cooking spray for the butter and fat free evaporated milk for the heavy cream.

Provided by BonnieZ

Categories Spreads

Time 12m

Yield 1 1/3 cups, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) package fresh mushrooms, wiped clean and chopped
1 tablespoon finely chopped shallot
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 cup coarse chopped toasted pecans, divided
1 tablespoon heavy cream
1 tablespoon madeira wine

Steps:

In a large skillet melt butter over medium heat and add mushrooms and shallot.
Saute until shallot is tender and mushrooms give up their liquid.
Stir in salt & pepper.
Reserve 1 Tablespoon of the pecans.
In blender or food processor blend remaining pecans until a paste is formed.
Add the mushroom mixture, cream and madeira, blending until smooth.
Spoon into a serving dish and sprinkle with reserved pecans.
Cover and refrigerate at least 2 hours.
Serve with crackers, melba rounds or party rye.

Nutrition Facts : Calories 81.7, Fat 8, SaturatedFat 1.5, Cholesterol 4.3, Sodium 105.4, Carbohydrate 2.1, Fiber 1.1, Sugar 0.7, Protein 1.5

MUSHROOM PECAN PATE'

MUSHROOM PECAN PATE' image

Categories Mushroom Appetizer Bake Vegetarian

Yield serves 10

Number Of Ingredients 17

Ingredients

2 T rosemary, chopped
4 c crimini mushrooms
1/2 c white wine
2 T soy sauce
2c bread crumbs
1 c pecans, toasted
1/2 c roasted garlic
1/4 c frontier meatless chicken seasoning
1 pkg silken tofu, firm
2 T arrowroot (or cornstarch)
3 T balsamic vinegar
1 T vegetarian worchestershire
2 t salt
1 t pepper
1 t liquid smoke
1 T truffle oil
1/4 c nutritional yeast

Steps:

Place garlic in a piece of foil with a tablespoon of olive oil, wrap tightly and bake for 30 minutes until soft and caramely. Simmer first four ingredients together for about 20 min., until mushrooms are tender, drain through a fine mesh colander, reserving mushrooms and rosemary, discard liquid (save to use in soup). Pulse mushrooms in food processor until coarsely ground. Set aside. Pulse bread in food processor until finely milled add pecans and coarsely grind. Set aside. Whip remaining ingredients in food processor until completely smooth. Transfer to a mixing bowl- stir in mushrooms, pecans and bread crumbs. Mix until fully blended. Pour into an oiled spring form pan and bake in pre-heated oven at 350 degrees for 45 minutes. Place a shallow pan of water in oven while baking. Let cool, refrigerate until serving. Invert onto a plate. Serve at room temperature.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, organic vegetables and fruits, and use high-quality, flavorful spices and herbs.
Don't overcrowd the pan: When cooking meat or vegetables, make sure you don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than sear.
Use a variety of cooking methods: Don't be afraid to experiment with different cooking methods. Roasting, grilling, baking, and sautéing are all great ways to cook food. Using a variety of methods will add different flavors and textures to your dishes.
Season your food well: Don't be afraid to season your food with salt and pepper. These two basic spices can really bring out the flavor of your food. You can also add other spices and herbs to taste.
Don't overcook your food: Overcooked food is tough and chewy. Cook your food until it is just done, then remove it from the heat. This will help it retain its moisture and flavor.
Let your food rest: After cooking, let your food rest for a few minutes before serving. This will allow the juices to redistribute throughout the food, making it more flavorful and tender.

Conclusion:

Cooking is a skill that takes time and practice to master. But with a little effort, you can learn to create delicious, healthy meals that your family and friends will love. So don't be afraid to experiment and have fun in the kitchen. The more you cook, the better you'll become at it. And who knows? You might just discover a new passion.