Mushroom Pâté (v)

Ingredients

• 1 tsp extra-virgin olive oil plus 2 tbs, divided
• ¼ C minced shallots
• 3-4 cloves garlic
• 1 lb cremini mushrooms (baby bella), coarsely chopped
• 1 tsp thyme
• 1 tsp rosemary
• 2 tbs chopped fresh sage, plus more for garnish
• ½ tsp salt
• ½ tsp ground pepper
• 2 tbs tamari
• 3 tbs dry sherry
• 50 g (½ C) toasted walnuts
• 2 tbs nutritional yeast or Parmesan cheese
• Truffle oil (optional) Suggestions

Directions

1. Heat 1 tsp oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds.
2. Add mushrooms and garlic and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add thyme, sage, salt, and pepper and cook, stirring, for 2 minutes more.
3. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
4. Remove from heat, stir in tamari
5. Transfer the mixture to a food processor. Add the remaining 2 tbs oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds.
6. Drizzle with truffle oil (optional) and serve garnished with sage

Chef's Notes

• This is a vegetarian dish. Using nutritional yeast instead of Parmesan will make it vegan
• Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.
• For toasting walnuts:
  • Chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
  • Whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.