Tuesday, November 3, 2009

Easy Duck-Free Pâté

If you're having company, or even if you want to treat yourself to a special cracker spread for your Sunday night TV-a-thon, this easy recipe is rich and tasty. While typing up this recipe, I had a flashback of my go-to comfort food from college: stuffed mushrooms. Who doesn't adore appetizers?

Serves 6

  • 2 ounces water
  • 12 ounces sliced mushrooms of your choice
  • 1/2 medium onion, sliced
  • 2 clove garlic, crushed
  • 4 ounces firm tofu, mashed
  • 2 ounces chopped walnuts
  • salt and black pepper to taste
*I like a little something green in here, too, like a chunk of bell pepper or a few fresh green beans.

Heat the water in a frying pan, then cook mushrooms, onion, and garlic. Simmer five minutes or until soft. Transfer the vegetables and tofu to a food processor or blender and process until smooth Add walnuts, salt and pepper and blend for another five minutes.

Transfer to a serving dish and chill for at least two hours before serving. Serve with crackers, crudites, or on slices of cucumber.

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