• Mushroom and Olive Pate with Flat Leaf Parsley

    I think I’ve been overdoing it on the avocado’s recently. Not in any sort of “ooo, I’m gonna get fat from eating avocados every day” way, more of a “I’m sick to death of eating avocados everyday” way. So last night for tea, I fancied something other than my usual ‘avocado and sun-dried tomato salad’ or ‘avocado smoothie’ or ‘creamy avocado sauces’. I wanted MUSHROOMS. Not the kind your thinking of, no – I fancied something reminiscent of a wild mushroom risotto but without the rice, cream, butter or heat. Which pretty much left me with, err…raw mushrooms. So how was I to get that rich mushroomy hit without cooking up a feast? Easy! Raw mushroom pates and dips are really rich in flavour and incredibly simple to make. When blended with olive oil, soaked seeds or nuts, olives, fresh herbs and a touch of miso or tamari – the mushrooms flavour really intensifies. Yeah I know, that may sound hard to believe but what I made last night fulfilled my ‘shroom cravings and actually tasted even better the next day. Especially when scooped out the bowl with some avocado slices…

    MUSHROOM AND OLIVE PATE

    • 1 pack of chestnut mushrooms, roughly chopped
    • 1 cup sunflower seeds or walnuts, soaked
    • 1/3 cup olive oil
    • Half a jar of pitted black olives
    • 1 tbsp brown miso or tamari
    • 1 tbsp onion powder
    • 1 tsp garlic powder
    • 1 tsp cumin
    • Generous amount of black pepper
    • Handful of chopped flat leaf parsley

    In a food processor or blender, mix everything except the flat leaf parsley. Add a little bit of water if necessary to blend. Miso and tamari are pretty salty, but add a touch of sea salt if needed. Stir in the flat leaf parsley, and add some extra chopped black olives if you have any left over.

    Ideally this would be spread on a dehydrated flax cracker, but as I’m on the road at the moment and without most of my equipment, I had to think outside the big black box. Instead of crackers, I used squares of very thinly sliced butternut squash. I spread a layer of pate, added some extra chopped olives, scattered some parsley and drizzled some olive oil. This pate also doubles up well as a dip!

     

One Responseso far.

  1. Devon Laurenti says:

    “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.*:-:

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