Ingredients
-
2
-
1/2
-
5
-
1/2
-
2
-
1/2
-
1/8
-
3/4
-
-
-
-
-
-
-
Directions
Spinach Mushroom Pate (Vegan), From the Candle 79 Cookbook: This versatile and rich-tasting pate is an all-time favorite appetizer at Candle 79 in New York City It’s lovely to serve at a party with cocktails or a crisp, organic white wine Spoon it onto crostini made with your favorite bread or onto crackers, or serve it alongside a crudite platter , I tried this again today, this time with the portabellas It is more flavorful with the portabellas than with the shiitake and button mushrooms I tried last time I didn’t have 1/2 lb spinach, used 5 1/2 ounces Last time the pate was too runny, so I drained the mushrooms after sauting them It’s still not as solid of a texture as I would like, it’s more like a dip than a pate I want a more solid mushroom pate with more flavor, so I’ll keep looking I won’t be making this again , Great dip for an aperitif next to the fire place Prepared it for Thanksgiving with my future parents in law! They liked it Definitely a 5 stars
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Steps
|
1
Done
|
Saute Shallots and Mushrooms in 1 Tablespoon of Olive Oil Until Softened (about 5-7 Minutes.) Transfer to a Bowl. |
|
2
Done
|
Heat the Remaining Tablespoon of Olive Oil Over Medium Heat and Add the Spinach, Garlic, Salt and Pepper and Cook Until the Spinach Is Wilted (3-5 Minutes). |
|
3
Done
|
Put Everything in a Food Processor and Process Until Smooth, About 3 Minutes. |
|
4
Done
|
Transfer to a Bowl and Add the Mayonnaise. |
|
5
Done
|
Taste and Adjust Seasonings as Needed. |
|
6
Done
|
Serve Warm, Chilled or at Room Temperature. |
