This pate is from The Urban Vegan by Dynise Balcavage, a book I’m slowly but surely, making a regular resource in my kitchen. It’s simple and sherry-tacular and fancy.
Sherry Infused Mushroom Pate
Additional pecans sprinkled on top.
Do you like savoury dips? Do you like pecans, olive oil, and mushrooms? Most importantly, do you love wine? This could be the dip for you. I brought it to a housewarming party this past weekend with seeded baguette for dipping, and it seemed to go over well! It was my first vegan pate-makin’ experience.
Leta jazzed it up with some garlic salt, her condiment of choice. A highly awesome touch.
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I bet this is just delicious!!!!! I wonder how it would be if I served this on some toasted brioche with a few toppers like carmelized onions,onion jam, cornichons and fresh fruit, like you would with traditional pate? I love the Great idea of this!!!!!
Awesome, just awesome!!!
ps…. I have never had pate, I am against the force feeding and general practice of all “feed” animals……But I was a caterer once upon a time ago……lol
That looks tasty to me!
As soon as American Vegan Kitchen comes back in stock on Amazon, I’m ordering that and Dynise’s book…gotta get a couple books to get that free super saver shipping.