photo by Jennifer Johnson
This meatless pâté gains rich and savory flavors from cremini mushrooms, while almonds and cheese add texture. Substitute different nuts and cheeses as desired, as this recipe is a great way to use up any bits and ends. Serve with crackers or crusty bread.
1 pound cremini mushrooms, stems trimmed
1 large shallot, halved
3 cloves garlic
1/4 cup extra virgin olive oil
5 tablespoons white balsamic vinegar
2 tablespoons Worcestershire sauce
2 sprigs fresh thyme, plus extra for garnish, optional
1 teaspoon kosher salt
8 ounces cream cheese, at room temperature
1 cup shredded Asiago (Parmigiano-Reggiano or similar cheese)
1/4 cup slivered almonds (chopped walnuts, pecans, or other nuts)
1/2 teaspoon freshly ground black pepper
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine mushrooms, shallot, and garlic. Toss with olive oil, 4 tablespoons vinegar, Worcestershire sauce, thyme, and 1/2 teaspoon salt.
Spread mixture evenly on prepared baking sheet. Bake for 30 minutes, stirring once halfway, until vegetables are softened. Remove from oven. Discard thyme and set mushrooms aside to cool.
In bowl of a food processor, add cream cheese, shredded cheese, nuts, black pepper, and remaining vinegar and salt. Add mushroom mixture and process (in batches, if necessary) until smooth.
Transfer to a serving bowl, garnish with additional chopped thyme (if using) and serve warm or chilled.
Makes approximately 2 cups.