Mushroom and Pecan Pâté

Try this recipe for Mothers Day from Jane Green's book The Love Verb

2 onions, finely chopped
3 garlic cloves, minced
2 cups dried assorted mushrooms, soaked
1 cup sliced fresh mushrooms (garden variety is fine)
2 tablespoons olive oil
½ cup fresh parsley
1½–2 cups breadcrumbs, or cooked quinoa
3 tablespoons tahini
2 tablespoons hoisin sauce
¾ cup toasted pecans or walnuts, chopped
3 tablespoons tamari soy sauce
1 teaspoon dried oregano
½ teaspoon dried sage
salt and ground pepper, to taste

1. Sautée the onions, garlic and mushrooms in olive oil over a medium heat for around 6 or 7 minutes. Set aside to cool, then purée in a food processor, with the parsley.

2. Transfer the onion-mushroom mix to a bowl, and add the rest of the ingredients. Place in the fridge for at least an hour to cool.

3. Either serve with vegetables and crackers as a pâté; or preheat the oven to 350°F, form mixture into patties with cool, wet hands, brush with olive oil, and cook for 20 minutes, or until crisp.

This recipe is from Jane Green’s best selling novel The Love Verb. Click here for more recipes and information.

The Love Verb by Jane Green

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