This week's top chef made me wonder about one of the best vegetarian items I've ever eaten at a restaurant. The restaurant, the Apple Tree in Taos, closed about two years ago, and the item hadn't been on the menu in the few years before it closed. But I googled, just in case, and I found this:
http://www.deseretnews.com/article/591198/
WILD MUSHROOM PATE
1 1/2 cups cooked, drained white beans, pureed
2 cups hazelnuts, lightly toasted and finely ground
2 cups pecans, lightly toasted and finely ground
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese
1/2 cup minced scallions
1/2 cup chopped parsley
1/2 cup chopped basil
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced shallots
1/4 cup balsamic vinegar
1/2 cup butter, softened
2 eggs, beaten
1 tablespoon brandy
1 cup pine nuts, toasted
2 cups shiitake mushrooms, finely sliced
1/3 cup heavy whipping cream
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 tablespoon salt
2 tablespoons pepper
Preheat oven to 350 degrees. Grease a 5-by-9-by-21/2-inch loaf pan, line pan with parchment, and set aside. In large bowl of the mixer (or food processor), combine white beans, hazelnuts, pecans, Gruyere cheese, Parmesan cheese, scallions, parsley, basil, garlic, shallots, balsamic vinegar, butter, eggs, brandy, pine nuts, mushrooms, cream, cumin, thyme, marjoram, salt and pepper. Beat until mixture is well-blended. Press mixture into prepared loaf pan. Set pan in a larger pan filled with 1 inch of water. Bake 1 hour. Cool completely before inverting onto serving dish. Makes one large loaf.
My sister and I are making it for Thanksgiving. It's absolutely divine.
