Guru Rabbit

Turn a new leaf (and EAT it)

Old Love, New Form April 7, 2013

Filed under: Recipes — rabbit @ 11:05 am
Tags: , , , ,

For a long, long, long… long time…

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I’ve had an adoration of mushrooms.

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They’re my first thought for toppings when ordering pizza.

Raw, stuffed, curried, grilled…

Deep fried at my Kingshead Pub

In a quiche, in a crepe?  Oui, s’il vous plaît.

Wild mushroom risotto?  The only time I will consider ordering a bowl of rice.

Portobello sandwiches, all the way.

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Or…  Something I’ve never done…

We can caramelize them with onions in Marsala wine.

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Everyonething is better with wine.

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And then we get fancies.

Marsala Mushroom Pate

This recipe is inspired by my passion for shrooms.  And by Homestyle Vegetarian.  I veganized it, as well as incorporated the Marsala wine.  Because that’s what I do, I dunno.

Ingredients:

3/4 cup Marsala wine

1 garlic clove, finely chopped

1/2 a small onion, sliced

1 lb fresh mushrooms (white button or baby portobellos), quartered

1/2 cup raw hazelnuts

1/2 cup raw almonds

2-3 Tbsp sherry or balsamic vinegar

herbs/spices of your choice (such as rosemary, thyme, sage, etc.)

salt and pepper to taste

1) Pour the wine into a large pan.  Add the garlic and onion and simmer until the onion starts to become translucent.  Then add the mushrooms, and cook, stirring frequently, until the liquid is gone.  Allow to cool.

2) While the mushrooms are cooling, you can skin the hazelnuts if desired.  Just place them on a baking sheet lined with foil, and toast them at about 300°F for 5-10 minutes, or until the skin comes off easily.  Then immediately throw them into a dish towel, wrap them up well, and rub around to loosen the skins.  This step is probably not necessary, but it the skin may darken the color of the pate.

3) In a food processor, finely chop the hazelnuts and almonds.  Then add the caramelized mushrooms and process until smooth.  Scrape down occasionally, and add the vinegar to smooth it out.  You can also use a little extra wine, vinegar, or olive oil to help with the texture.  Then add herbs, spices, salt and pepper to your liking.

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(Yep.  Looks like cat food.)

For variation… You can use another type of dessert wine, such as sherry or port.  You can also substitute different types of nuts– walnuts, macadamias, pine nuts, cashews, etc.  This pate can be used on crostini as an appetizer, an accompaniment to some grilled vegetables and tofu, stuffed into ravioli, spread on sandwiches, etc.

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But I’ve no problems just eating it with a spoon…

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