Camelina Caramelized Mushroom Pâté
Camelina’s earthy notes complement mushrooms for simple roasting, sautéing, or in this case, a creamy, light mushroom pâté that’s a delicious hors d’oeuvre.
3/4 lb (350 g) sliced assorted mushrooms of your choice (such as crimini, button, portobello, or shiitake)
2 large shallots, diced
1/4 cup (60 mL) camelina oil
1/4 cup (60 mL) red wine
1 Tbsp (15 mL) fresh lemon juice
Dash of hot sauce
1 Tbsp (15 mL) chopped fresh thyme
1/2 cup (125 mL) low-fat cream cheese
Salt and pepper, to taste
On stovetop, sauté mushrooms and shallots in camelina oil, until caramelized and juices released are dry, about 15 minutes.
Toss red wine, lemon juice, hot sauce, and thyme into pan and deglaze for about 5 minutes. Remove from heat and let cool slightly. Set aside a few spoonfuls of mushroom mixture to garnish pâté later.
Toss remaining mushroom mixture into food processor and process together. Add cream cheese and purée mixture to spreadable consistency. Season with salt and pepper. Transfer pâté to glass bowl and top with cooked, sliced mushrooms previously set aside. Refrigerate and serve cold.
Serves wonderfully with fresh baguette and pickles.
Makes approximately 22 oz (650 g) pâté.
Each 1 oz (28 g) portion contains: 41 calories; 1 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 1 g total carbohydrates (1 g sugars, 0 g fibre); 35 mg sodium
source: "Cooking with Camelina Oil", from alive#369, July 2013
Camelina Caramelized Mushroom Pâté
Directions
READ THIS NEXT
SEE MORE »
Grilled Chili Tofu Steaks with Quinoa
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
GF Almond Tahini Ice Cream Cookie Cake
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Pork Tenderloin with Espresso BBQ Sauce
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
Everything-But-Meat Salad
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.