Wild Mushroom Pate

So let’s get started:

Drain the porcini mushrooms and chop set aside. In a loaf pan or a pate mold lightly oil set aside. Preheat oven to 350°F. Heat oil in a large skillet over medium heat at onion, shallot, crushed red pepper and garlic, sea salt and crushed black pepper, cover and cook until softened about five minutes. Deglaze pan white wine, and then add mushrooms and vegan butter. Cook until the liquid has evaporated about five minutes set aside. Coarsely grind walnuts in food processor add all fresh herbs and flour pulse until combined. Add mushroom mixture and process until combined do not for puree, leave some texture. Taste and add salt pepper as needed. Spoon mixture into your pre-oil pan. Bake until firm about 45 minutes. Let Pate cool in pan and then refrigerate it to for easier slicing. When ready to serve remove Pate from pan transfer to a serving plate serve at room temperature. Serve with French baguette bagel chips or pita chips. Delicious starter for any holiday gathering.

Happy dishing!!