Klunker's mushroom pate
If there is one thing you can be sure of, that is my serious addiction to mushrooms. I don't know of a single way of not loving them. Raw, cooked, broiled, stewed. It just doesn't matter. I get made fun of at the store because of the copious amounts of mushrooms I buy. I often get asked if I am making something for a party........NOPE! Just feeding my addiction. They just make me happy.
This pate is just another example of feeding my addiction. It is so good on toast, on potatoes, on anything really. It has a very deep, earthy flavor. Garlic is the other star of this pate, and compliments the mushrooms so well.
4 oz. button mushrooms, cleaned and sliced thin
4 oz. cremini mushrooms, cleaned and sliced thin
5 cloves of garlic, peeled and smashed
1 medium red onion, peeled and chopped small
1/2 tsp. salt (optional)
1/2 tsp. black pepper
1/2 tsp. cumin
1/8 tsp. dried thyme
1 T garlic powder
1 T onion powder
1 15 ounce can of great northern beans, drained and rinsed
Place a large saute pan over medium heat. Allow to heat up for about a minute. Add the first 4 ingredients (mushrooms, garlic and onion) Saute for 10-12 minutes. The mushrooms should give off enough liquid that nothing should stick. If anything does stick, add a tablespoon of water.
After 10-12 minutes, add all the spices and stir well. Continue cooking for another 5 minutes. Add your beans and stir well. Cook for another 10 minutes, stirring often.
Take off the heat, and let cool for about 10 minutes.
After cooling a bit, spoon into a food processor or high speed blender. Blend for 2 minutes, or until very smooth.
Place mix into a glass bowl, and let cool completely. After cooling, cover and put in the refrigerator for 4 hours to set up. It will be soft, but set up just a bit.
Spread on toast for breakfast or use on bread as a base for a wonderful veggie sandwich. Great on baked potatoes or dipping veggies into.
Most of all, enjoy and be creative. :)