You’ll never go wrong with this sophisticated take on the classic appetizer. This recipe is great for busy party-hosting as it can be prepared 1 day ahead to ease the last-minute hustle.
Makes one 9” by 5” terrine
- 3 T. oil
- 2 medium to large red onions, chopped
- 1 clove garlic, finely chopped
- 18 oz. button or crimini mushrooms, sliced
- 1 T. dried Herbes de Provence
- 1 T. salt
- 8 oz. dairy-free cream cheese (such as Tofutti)
- ¾ cup ground almonds
- ¾ cup ground walnuts
- 1 cup panko bread crumbs
- ¼ cup raw walnuts, for garnishing
- Several sprigs of fresh thyme, for garnishing
1. Preheat oven to 375 F. Line a 9” x 5” loaf pan with parchment paper.
2. In a large heavy-bottomed skillet, heat the oil over medium-high heat. Add onions and garlic, cooking until onions are translucent, about 3 minutes. Add mushrooms and Herbes de Provence, cooking until soft. Add salt. Remove from heat and let cool for 5 minutes.
3. In a food processor, combine the mushroom mixture and cream cheese and process until well combined. With the machine still running, add the ground almonds and walnuts, processing a minute more. Add the bread crumbs until mixture just holds together.
4. Smooth the batter into the prepared loaf pan, smoothing the top with an offset spatula. Place a piece of foil loosely over the top of the pate and place in oven.
5. Bake for 1 ½ hours. Remove foil, bake for 15 minutes more, or until top is well-browned. Set pate to cool on a cooling rack, and leave in pan until completely cool. Place in refrigerator and chill, about 3 hours or until set. Turn out pate onto a platter, garnish with walnuts and thyme. Serve with crackers.