Question of the week? Mushroom Pate en Croute (Recipe)

[Guest guest]

Tofurkey Or Quorn? Neither.

 

I make this recipe the centerpiece of my Thanksgiving celebration.

Everyone, omnis included, love it! I can't remember where I found

the recipe, or else I'd give credit.

 

Mushroom Pate en Croute (Vegan)

 

2 large onions, minced

2 tablespoons olive oil

2 garlic cloves, minced

2 cups Portobello mushrooms, roughly sliced

1 cup cashew nuts, ground in a food processor

1 cup ground almonds

2 cups soft whole wheat bread crumbs

2 tablespoons soy sauce

2 tablespoons lemon juice

2 teaspoons dried tarragon

1 teaspoon nutritional yeast

salt and freshly ground black pepper

1 pound 2 ounces puff pastry dough

soymilk, for brushing

 

Preheat the oven to 400-degrees.

 

In a large saucepan, saute the onions in the olive oil for 7 minutes,

until tender. Add the garlic and mushrooms and cook for 5 minutes

more, or until the mushrooms are tender. Tip the mixture into a food

processor and blend to puree.

 

Put the ground cashews and almonds into a bowl with the bread crumbs,

mushroom puree, soy sauce, lemon juice, tarragon and nutritional

yeast. Mix well. Season well with salt and pepper. Mixture should

be quite stiff.

 

Roll the puff pastry dough out on a lightly floured board to make a

square about 15-inches in size. Transfer the dough to a cookie sheet

and heap the mushroom mixture in the center, shaping it into a loaf.

 

Fold edges of pastry over mushroom mixture, tucking in the ends

neatly. Make diagonal cuts in the top, approximately 1 " apart.

Brush top with soymilk.

 

Bake 40 minutes, or until the pastry is puffed and golden brown.