Camelina Caramelized Mushroom Pâté
Elysia Vandenhurk
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
