Prep Time: 30 minutes | Cook Time: 0 | Serves: 8
Serve pate with a variety of whole grain crackers, tortilla chips or as a layer in a wrapped sandwich with sprouts, grated carrots, cucumbers, lettuce or other veggies.
Vegetarian and Dairy Free
Ingredients
- 1 Tbsp- Olive Oil
- 1 cup- Onions or leeks, minced
- ½ cup- Carrots, minced
- 2 Cups- Mushrooms, diced- (portabello, baby Bella, shitake or mixture)
- 5 each- garlic cloves, minced
- ½ cup- walnuts, toasted and chopped
- 1 tsp.- basil, dry
- 1/2 tsp.- thyme, dry
- 1/2 tsp.- natural salt
- 2 Tbsp.- maple syrup
- 1/4 cup- oats, ground or oat flour
- 1/2 cup- sundried tomato, rehydrated and minced
- Optional- fresh thyme sprigs and toasted walnut halves.
Method
- Heat oil in a sauté pan, add onion/leeks, carrots and sauté until onion is translucent. Add the mushrooms, garlic and walnuts and continue cooking until the mushrooms release liquid. Add basil, thyme and salt.
- Add maple syrup and cook for a few more minutes. Add the ground oats and cook on a low heat until dry.
- Puree mixture in a food processor. Taste and adjust seasonings as needed
- Layer ½ of the pate into a crock- (a glass bowl is nice) add ½ of the sundried tomato, layer with remaining pate. Garnish with fresh thyme and walnuts. Pate will keep for about 1 week covered in refrigerator.