Two paté versions, mesmerizing patés / Prophylactic self-isolation series. Day 230th.

appetizers in clay bowls on a table decorated with tree leaves, whole walnuts, lemon and garlic cloves

Overture

I decided to make a paté and it appeared as two version of it: one with mushrooms and another… without mushrooms!

I followed the instructions on YouTube video by FRESH PRINCESS: Faux Gras: Vegetarian Fois Gras (Mushroom Paté)

The instructions how to make vegetarian version of Fois Gras (mushroom paté)

I changed some ingredients with what I had in fact in the kitchen, so my version #1 and version #2 are not identic with the seen on YouTube.

Now you have 3 options instead of one!

The instructions for mesmerizing paté

Recipe

Before you start (more info on a page 2)

Passive time

2-4 h

Active time

60 min

Equipment

food processor

Servings

6-8 appetizers for each version of paté

For note: 2-4 h (up to 8 h or overnight) are needed for green lentils to soak before cooking

Basic rule: before you start you may wash/clean and drain/dry vegetables, herbs, fruits and other ingredients when needed

Ingredients for version#1 with mushrooms

ingredienteuus
chanterelle mushrooms100 gabout 1 cup
onion, peeled and diced11
garlic cloves, peeled and minced44
ghee butter2 Tbsp 2 Tbsp
green lentils, cooked, not salted250 g1⅟4 cups
walnuts, toasted140 g1 cup
black pepper, milled¼ tsp¼ tsp
melted butter4 T bsp4 Tbsp
lemon juice, freshly squeezed4 Tbsp4 Tbsp
tamari1 Tbsp1 Tbsp
olive oil 2-4 Tbsp2-4 Tbsp
fresh rosemary, minced2 tsp2 tsp
fresh sage, minced2 tsp2 tsp
salt1-2 tsp1-2 tsp
prunes75 g½ cup
List of ingredients for paté version #1

Ingredients for version#2 with seeds

ingredienteuus
onion, peeled and diced11
ghee butter2 Tbsp2 Tbsp
green lentils, cooked, not salted250 g1⅟4 cups
pumpkin seeds, toasted50 g1/2 cup
sunflower seeds, toasted60 g1/2 cup
black pepper, milled¼ tsp¼ tsp
melted butter4 Tbsp4 Tbsp
lemon juice, freshly squeezed1 Tbsp1 Tbsp
olive oil 2-4 Tbsp2-4 Tbsp
fresh oregano, minced2 tsp2 tsp
fresh thyme, minced2 tsp2 tsp
salt1-2 tsp1-2 tsp
cranberries, dried or fresh50 g2 oz
List of ingredients for paté version #2

How to make it

  • Prepare it according to the instruction in the video above. Adjust the ingredients
  • For the version #1 – after the work with a food processor is done, add pieces of prunes to paté and mix well with a spatula
  • For the version #2 – use cranberries for decoration on a top of paté
  • For both versions – use ghee butter for cooking onion, and add melted butter to a paté when in a food processor.
apetizers in clay bowls on a table decorated with tree leaves, whole walnuts, lemon and garlic cloves
Vegan/vegetarian paté: version #1 with mushrooms on the right, and version #2 with seeds on the left

Important notes:

  • I try not to use vegetable oils for cooking, especially olive oil, because they are not “adapted” to resist high temperatures and form non-healthy compounds. Instead, I use ghee butter (that would be vegetarian version), or one may use just water for cooking onions (as I saw on another vegan channel people do). Adding melted butter to a paté mass is also optional, however, I just like the taste:)
  • Usually I soak nuts or seeds, but for this recipe I did not. Next time would like to try to toast nuts and seeds after soaking
  • The two versions of paté, which seems to be very similar according to the ingredients, in fact DIFFER A LOT in taste, like absolutely two differently prepared appetizers. Try both versions to find your best!
    • Version#1 with mushrooms reminds original paté and should be delicious not only for vegans/vegetarians, but for a meat-eater too (checked!)
    • Version #2 with seeds is something absolutely new in a kingdom of tastes and therefore highly recommended to try! It does not remind regular paté, it is just a totally new tasty dish.

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