MUSHROOMS WITH PASTA AND HAZELNUT OIL
Provided by Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cook the linguine; while it is cooking, make the mushroom topping.
- Heat butter in a large skillet. Add the mushrooms and saute for a moment, Add a cover and a tad of water and simmer for 5 minutes or until tender. Remove the cover and evaporate the liquid. Add the garlic and saute just until aromatic. Remove mushrooms from the heat and season well to taste with salt and pepper.
- When the pasta is done, return it to the cooking pot and toss with mushrooms, hazelnut oil and parsley; keep on tossing until well combined and transfer to 2 heated pasta bowls. Garnish with hazelnuts and dinner is done. Accompany with steamed vegetable salad.
CREAMY VEGAN MUSHROOM PâTé
Prepare these vegan mushroom pâté with candied walnuts canapés ahead of time. When the party starts, all you need to do is pop them in the oven!
Provided by Anna Glover
Categories Canapes
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
- Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
- To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
- To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.
Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
MUSHROOM HAZELNUT PATE
This delicious savory pate is great on crackers, toast, or as a dip for veggies. Its rich umami flavor makes it a wonderful and satisfying vegetarian sandwich filling, too!
Provided by Bobbie Kramer
Categories Mushroom Appetizers
Time 56m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
- Toast hazelnuts in the preheated oven until golden brown and skins start to flake off, 10 to 15 minutes. Watch carefully as nuts go from toasted to burnt very quickly. Rub toasted nuts in a clean dishtowel until most of the skins slip off.
- Chop hazelnuts in a food processor into coarse crumbs.
- Melt butter in a large skillet over medium heat. Add mushrooms and onions; cook and stir until mushrooms are cooked through and onions are soft and translucent, about 10 minutes. Add thyme leaves and salt; cook, stirring, about 1 minute. Cool mushroom mixture briefly, about 10 minutes.
- Pour mushroom mixture over hazelnuts in the food processor. Pulse until pate is fairly thick and brownish-gray in color, about 1 minute.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 4 g, Cholesterol 6.1 mg, Fat 6.5 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 76.5 mg, Sugar 1.6 g
MUSHROOM-WALNUT PATE
I'm not sure where this came from -- I just recently unearthed it from a stack of index cards. It's excellent served on crackers or rye toast. It's quick, easy, and vegan!
Provided by bekbek
Categories Spreads
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
- Add water, cover pan, and cook for 8 minutes over medium heat.
- There should be a small amount of water left in the pan at this time.
- Meanwhile, chop walnuts in food processor.
- Add the mushroom mixture to the walnuts in the food processor and process until smooth.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 653.8, Fat 60.4, SaturatedFat 6.1, Sodium 12.3, Carbohydrate 23.1, Fiber 7.8, Sugar 7.7, Protein 17.2
MUSHROOM & NUT PATE
Found this recipe years ago, and don't even remember where it came from. I've tweaked this endlessly, adding parmesan cheese, different nuts, combinations of mushrooms, and different seasonings. If you like mushrooms and nuts, you'll like this. The recipe even looks like a pate - very similar color and texture. We especially like it hot, but it's still very good cold (put on a cracker, top with some cheese and roasted red pepper and broil - yum) or at room temperature. Great year-round, and especially at parties.
Provided by Lizzie-Babette
Categories Spreads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Spread nuts in shallow pan and toast in oven until lightly browned (note: if you're using a combination of nuts, toast each kind separately, as some take longer than others).
- Melt butter or margarine in large frying pan/skilled on medium heat.
- Add onions, garlic, mushrooms, salt, thyme, and pepper.
- Cook, stirring occasionally,'til onion is soft and most of the juices have evaporated.
- In food processor, whirl nuts to form paste.
- Add oil and whirl until creamy.
- Add mushroom mixture and whirl until smooth.
- Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.
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