I live in Pennsylvania, and just a few miles from my house is Kennett Square, PA, the “Mushroom Capital of the World.” Invite me to your house, and I will come with freshly picked mushrooms for you to enjoy.
With so many recipes for “Mushroom Pate” looming on the Internet, I had to give it a plant-strong whirl in creating a spread that would be oil-free and delicious. I like to do things that are not too complicated, and this easy recipe meets the mark.
This recipe is so easy, that I am almost embarrassed to post it, but it is so delicious, that I must. It involves some Engine 2 Roasted Red Pepper Hummus, Portobello mushrooms, and garlic.
Here we go!
Ingredients: one large portobello mushroom, cut into slices; 2 cloves of fresh garlic, finely minced; and one container of Engine 2 Roasted Red Pepper Hummus; low-sodium Tamari
Add a teaspoon of the Tamari with a teaspoon of water, and “saute” the mushroom slices on a medium flame until they begin to wilt. If needed, add more water. Just as the mushrooms begin to wilt, add the minced garlic, and stir in pan for about one minute.
Remove from flame.
Add all contents of the pan (mushrooms, garlic, and any residual liquid) to your food processor or high-speed blender. Next, add the E2 hummus. Blend until the mixture is creamy and smooth. If necessary, add an ice cube to the mixture, and blend again. The ice cube will help to make the pate creamy and smooth.
Place finished pate in a serving dish and serve with your favorite veggies and or E2 crackers.
They say that “hummus is the new mayo.” But, actually, it is much more than that! It is a great sandwich spread, dip, and it even tastes great slathered on an ear of corn!
Let us know how you enjoy this oil-free, nut-free pate. I’m sure that it will fast become your new “go-to” party food or dinner accompaniment.