Want to wow people with a unique and oh so sophisticated sounding appetizer that goes beyond the usual plant-based dip? Roasted garlic and sautéed onions make this spread simply divine and it's sure to please the crowd at the next party or holiday dinner.
Mushroom and Garlic Pâté
Serves 6-8 as an appetizer
1 whole garlic bulb
1/2 cup chopped yellow onions
2 garlic cloves, minced
1 pound of a variety of mushrooms - white button, baby bella, and shiitake are nice, sliced thin
3/4 cup Sauvignon Blanc, or other dry white wine
2 teaspoons tamari (gluten-free soy sauce)
1/2 teaspoon dried thyme
1/4 cup chopped fresh parsley
Preheat oven to 450° F. First, roast the garlic bulb. To do this, slice off the "top" of the garlic bulb (not the pointy end) and wrap entire bulb in foil. Place foil wrapped garlic bulb directly on oven rack or if you prefer, on a cookie sheet. Roast about 20 minutes until the bulb is soft and a fork can be easily inserted into the bulb. Unwrap and let cool until it can be handled.
Meanwhile, heat a large skillet over medium heat and sauté onions until soft about 5 minutes. Add minced garlic cloves and cook one more minute. Add sliced mushrooms. Continue to sauté until mushrooms are browned adding wine as you go to prevent sticking. Stir in tamari, thyme, and all but 1 tablespoon of the parsley. Remove from heat and place mushroom mixture in the bowl of a food processor. When garlic bulb is cool enough to handle, squeeze garlic cloves out of the bulb into the mushroom mixture being careful not to let the papery husks drop into the bowl. Process the mixture until finely chopped.
Transfer the mixture into 3 1/2-inch silicone baking cups or ceramic ramekins and smooth out the tops with the back of a spoon. Chill at least one hour or up to 24 hours. Carefully remove each round onto a serving plate. Garnish each round with reserved parsley and serve with whole grain crackers.
Tip: To remove the pâté easily, gently slip a knife around the edges of each mold and then carefully turn mold over onto plate.