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 »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.