Mushroom Pate
When we got back from our Texas trip in early January, I did not feel like going to the grocery store after being in the car for two days. So I decided to make a meal out of what I already had on hand.
I dusted off a container of dried oyster mushrooms from Hole in the Woods Farm and thank goodness our onions and garlic from Flower Hill Farm were still good. My sage and rosemary in my herb pots were not looking great after the freeze but they were still edible, so I decided to use them in this mushroom pate recipe. I also had a cooler full of Texas oranges that my mother had given us, fresh cut off the tree!
One of my New Year’s Resolutions is to eat more MUSHROOMS. Mushrooms are the only natural food source of vitamin D. Sunlight is the best source of vitamin D but that is a scarce commodity during our Midwest winters.
One thing about mushrooms and vitamin D: Most commercially grown mushrooms are grown in the dark, which means their vitamin D content is low. That is why I tend to get my mushrooms from Hole in the Woods Farm because I know they either forage their mushrooms or they grow them with access to sunlight. This is why it is so important to Know Your Farmer.
Please remember I am not a chef or recipe writer. I am an untrained home cook. I wing it quite a bit.
Ingredients:
2 cups dried mushrooms, soaked for at least 30 minutes, water squeezed out
One chopped onion
An entire head of garlic from Flower Hill Farm, peel and halve the cloves
Extra Virgin Olive Oil
~ 2 cups Raw pecans (or any other nut you have available)
Fresh sage and rosemary
Salt and pepper to taste
Tostadas with mushroom pate, topped with baked tofu marinated with soy sauce and lime juice, fresh Texas oranges
Instructions:
1) Cover bottom of a deep pan with olive oil. Saute the onions and garlic until fragrant.
2) Add the remaining ingredients. Cook for another 5 minutes until mushrooms are soft.
3) Remove from heat and allow to cool.
4) Place cooled mixture in food processor and blend until smooth, like pate. You may need to add additional olive oil to get a smooth texture.
How to Use: Use in tacos, tostadas, and sandwiches. Top pasta and soups and casseroles with a scoop of this mushroom pate. Eat with crackers and raw veggies. The possibilities are endless!
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