Tag Archives: Chestnuts

Vegetarian Pâté with Chestnuts and Porcini

Vegetarian Pate with Chestnuts and Porcini 6665

Pâté seems to be the perfect elegant party food, especially around the holidays. It appears to be most likely featured in the December issue of popular food magazines, and even cookbook entries tend to extoll its December-y seasonal virtues.

Vegetarian Pate with Chestnuts and Porcini 6643

Pâté is traditionally made with cooked and pureed chicken livers, but today I wanted to share a vegetarian (vegan, actually!) version. Firstly, because your vegetarian friends and guests cannot eat the chicken livers, and secondly because many of your carnivore friends and guests probably won’t eat the chicken livers either.

Vegetarian Pate with Chestnuts and Porcini 6654

Chicken livers have gained of lot of foodie ground in the past decade or so, but they are still fully capable of dividing an otherwise peaceful room of people. Personally, I find them delicious and will eat them in whatever form except for over- or undercooked; but I am not everyone.

This particular pâté will solve all your problems. It’s still completely delicious, completely sophisticated and completely seasonal, but no one will lodge any complaints. (Except maybe your chicken liver loving friends… Nah, they’ll take one bite and get right over it!)

Vegetarian Pate with Chestnuts and Porcini 6662

This cocktail party favorite is very easy to throw together, and since it must chill before you serve it, it automatically falls into the make-ahead category, which we all know is ideal for hosting a party. Everyone will adore this one, promise. Enjoy!

Vegetarian Pate with Chestnuts and Porcini 6670

Source: Vegetarian Dinner Parties by Bruce Weinstein and Mark Scarbrough

{One Year Ago: Recipe Round-Up: 75 Comfort Foods}

Ingredients:
5 tbs olive oil, divided
1 large shallot, thinly sliced
1 large garlic clove, smashed and peeled
5 oz. (about 2 cups) thinly sliced cremini mushrooms
2 tbs brandy
¾ cup roasted, unsalted cashews
1/3 cup jarred roasted chestnuts
1 tbs finely ground dried porcini mushrooms
1 tsp dried sage
1 tsp dried thyme
½ tsp kosher salt
½ tsp fresh cracked black pepper
¼ tsp ground turmeric
Toasted bread slices, for serving
Cornichons, for serving
Radishes, stemmed and halved, for serving

Directions:
Set a medium high-sided skillet over medium heat for a couple minutes, then add 2 tbs olive oil. Add the shallot and garlic and cook, stirring often, until softened, about 4 minutes. Add the mushrooms and cook until softened, about 4-5 minutes.
Shut off the heat and carefully add the brandy. Swirl the brandy around gently, then turn the heat back on. Cook for about 1 minute, stirring to scrape up any browned bits on the bottom, then shut the heat off again and transfer the contents of the skillet to your food processor. Allow to cool for 5 minutes.
Add the cashews, chestnuts, dried porcini powder, sage, thyme, salt, pepper, turmeric, and the remaining 3 tbs oil. Process until very smooth, scraping down the bowl a few times to get every last speck of nuts of spices incorporated. Be patient, as this may take a few minutes.
Once the mixture is completely smooth, scrape the pate into a serving bowl. Cover and refrigerate at least 4 hours.
Serve with the toasted bread slices, cornichons, and radishes.