Brandied mushroom-walnut pate

4 cups

Ingredients

Quantity Ingredient
½ cup Mild vegetable oil, such as
Corn or peanut or 8 T butter
1 large Onion, chopped
1 medium Carrot, scrubbed and grated
1½ pounds Domestic white mushrooms,
Sliced
1 cup English walnuts, toasted
1 tablespoon Light miso, or to taste
3 tablespoons Cognac
¼ teaspoon Grond allspice
Several grating of fresh
Nutmeg
Salt and pepper to taste

Directions

1. The day before serving, in a 10-inch skillet, heat ¼ cup of the oil over medium heat. Add the onion and saute until it starts to soften, about 3 minutes. Add the carrot and saute until slightly softened, about 3 minutes more. Scrape the onion and carrot into a food processor.

2. Add about one-third of the remaining oil to the skillet and heat over medium heat. Add one-third of the mushrooms and saute until the mushrooms become limp, about 7 minutes. Scrape the mushroooms into the food processor and repeat with the remaining oil and mushrooms.

3. Add to the processor the walnuts, peanut butter, miso, cognac, allspice, nutmeg, salt, and plenty of pepper. Puree until absolutely smooth. (It will be very thick.) Taste and adjust the seasoning. It may need additional miso, which gives it a salty, meaty heartiness.

4. Transfer the pate to a crock (or, less glamorously, to a refrigerator storage dish). Cover and refrigeate overnight ot ripen.

FROM: The Dairy Hollow / Soups & Bread , page 322 Submitted By BRENT WILLIAMS On 11-19-94

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