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Toasted Pecan-Mushroom Pate

Toasted Pecan-Mushroom Pate recipe image
This savory Toasted Pecan-Mushroom Pate offers a luxurious, earthy flavor profile perfect for entertaining. The combination of roasted mushrooms and toasted pecans creates a deep umami base, while fresh ginger, jalape&# 195;±o, and cilantro add a bright, spicy kick. The silken tofu binds the mixture into a smooth, spreadable consistency, making it an ideal vegan alternative to traditional liver pâtés. Serve it warm or at room temperature alongside crusty bread, crackers, or vegetable sticks. ItâÂÂs a sophisticated yet simple appetizer that brings home-style comfort to any party, potluck, or dinner party spread.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 14.0
Dietary: Gluten-free, Vegetarian
Description
This savory Toasted Pecan-Mushroom Pate offers a luxurious, earthy flavor profile perfect for entertaining. The combination of roasted mushrooms and toasted pecans creates a deep umami base, while fresh ginger, jalape&# 195;±o, and cilantro add a bright, spicy kick. The silken tofu binds the mixture into a smooth, spreadable consistency, making it an ideal vegan alternative to traditional liver pâtés. Serve it warm or at room temperature alongside crusty bread, crackers, or vegetable sticks. ItâÂÂs a sophisticated yet simple appetizer that brings home-style comfort to any party, potluck, or dinner party spread.
Ingredients
  • 1 ea /4" piece ginger, sliced
  • 2 ea Jalapeno peppers, seeded &
  • 2 slices Bread, quartered
  • 8 oz Mushroom caps, sliced
  • 1 cup Toasted pecans
  • 1/2 cup Extra-firm silken tofu
  • 1 tsp Salt
  • 1 tbsp Lemon juice
  • 3 tbsp Chopped cilantro
  • 1 ea Red bell pepper, roasted & coarsely chopped
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Toast the pecans in a dry skillet or oven until fragrant, then set aside.
  3. 3
    Place sliced ginger and seeded jalapeños in a food processor and pulse until minced.
  4. 4
    Add quartered bread to the processor and pulse until reduced to fine crumbs.
  5. 5
    Add sliced mushrooms and toasted pecans to the processor and puree until smooth.
  6. 6
    Add silken tofu, salt, and lemon juice; blend until the mixture is creamy and well-combined.
  7. 7
    Stir in chopped cilantro and roasted red bell pepper, pulsing briefly to distribute evenly without over-processing.
  8. 8
    Transfer the mixture to an oiled 4-cup loaf pan, smoothing the top.
  9. 9
    Bake for 1 hour, or until set in the center.
  10. 10
    Cool slightly before serving warm or at room temperature.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 14.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.0g4%
Sugars 2.4g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother texture, you can strain the mixture through a fine-mesh sieve after blending, though this is optional.

Use gluten-free bread if you need to keep this recipe gluten-free.

The pate can be stored in an airtight container in the refrigerator for up to 3 days.

Adjust the amount of jalapeño and ginger to control the heat level.

Keywords: vegan pate, mushroom dip, pecan spread, appetizer, party food, tofu recipe, ginger jalapeno, herb pate, vegan appetizer, mushroom toast, nut spread, silken tofu, roasted peppers, cilantro, lemon juice, food processor, baked pate, umami, spreadable, gluten-free option
Read it online: https://www.chefs-mate.com/recipe/toasted-pecan-mushroom-pate/