by Chef Kendall Huff
Native Foods Cafe
In honor of this beautiful nut, I’d like to share a creamy,
yet spectacularly unique pate recipe with y’all. A traditional pate is a mixture made from ground meat and
fat that forms a spread for toasts and breads. Most include a variation of
spices, herbs, veggies and sometimes alcohol. So, in honor of National Pecan Month, I rocked out a Porcini
Pecan and Hemp Pate.
Fun Fact # 1
The pecan is not really a nut after all but a drupe. Drupes
are fruits with a single stone or pit, surrounded by a husk. Other examples are
peaches, coconuts and walnuts. What this means is there is an outer fleshy part that
surrounds a shell of hardened endocarp with a seed. Which I had no idea about, until I started writing this blog.
Fun Fact # 2
It would take 5,640 pecan halves to equal the weight of a
Now on to the recipe…..
Pecan Porcini Pate
1 oz dried porcini mushrooms
½ cup boiling hot water
2 TBSP olive oil (for cooking the shrooms)
1 lb. button mushrooms, cleaned and sliced
(Note- Don’t soak your fresh mushrooms!! Always use a damp cloth
or a toothbrush designated for mushrooms (not your roommate’s). they will act
as sponges and be difficult to cook)
2 TBSP shallots, minced
2 cloves garlic, Minced
¼ cup hemp hearts
2 TBSP nutritional yeast
1 cup pecans
1 tsp sea salt
½ tsp black pepper
2 TBSP olive oil (for the mixing part)
First step is to boil the water and soak those dried porcini
mushrooms for 30 to 35 minutes.
While the porcinis are soaking, mince up the garlic and
shallots and set then aside.
Then, clean your mushrooms and slice.
Then add the 2 TBSP of olive oil, garlic, shallots and
button mushrooms into a sauté pan on low heat.
The key here is to cook these low and slow until all the
natural juices evaporate. This may take anywhere from 30 to 40 minutes, but
keep an eye on them. If they begin to stick, add 1 or 2 TBSP of the porcini soaking
water to the pan. This will not only give the buttons flavor, but it’ll help
the cooking process.
While the button mushrooms are cooling, strain the porcinis
and rinse them to get ALL that extra sand out. You will be able to feel it if
you touch them, Don’t believe me? Eat one….Yep! There it is! Rinse those fools!
Then place them in a food processor with the pecans. Pulse for about 1 minute,
making sure to scrape down the sides every now and again.
Then add the cooking mushroom/garlic mix in.
Finally, add the 2 TBSP of nutritional yeast, olive oil, sea
salt, black pepper, and hemp hearts.
Mix again for about 2 minutes.
Once the mix is fully incorporated and seasoned well, store
in an airtight vessel and let it set up overnight or for 24 hours.
And now for your appetizer…toast up some baguette, make a
little arugula lemon salad, slice some ripe pears or apples, roast whole
almonds and enjoy!
Fun Fact #3
USDA confirms that Pecans are still #1 for Antioxidants
among “Nuts”- woo hoo!
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan pate