PÂTÉ DE CAMPAGNE

MAKES 12 SERVINGS

ON THE RARE OCCASION WHEN I feel the need for a very special appetizer, I turn to this pâté. It’s pretty fatty, as pâté is known to be, so I like to serve it along with a vegan cheese and something light, such as our Céleri Rémoulade (here). Have some fun with the mushrooms here, swapping out different varieties based on what you find at the store or what you’re into. Feel free to use brandy instead of cognac, and if you’re feeling especially fancy, use a little truffle oil instead of olive oil. The pâté keeps in the fridge for four to five days, although it never lasts that long in our house.

VEGETABLE MIXTURE

2 tablespoons olive oil

1 medium-size yellow onion, minced

½ pound shiitake mushrooms, stems removed, caps ¼-inch diced

2 teaspoons sea salt

1 cup Grain Meat Grind (here)

ADDITIONAL FLAVORING INGREDIENTS

1 tablespoon tomato paste

Leaves from 3 sprigs tarragon, minced

2 medium-size caps dried morel mushrooms, soaked in hot water for 5 minutes, drained, and minced

1 tablespoon vegan chicken base

1 teaspoon onion powder

2 cloves garlic, minced

Leaves from 3 sprigs thyme

½ teaspoon dried marjoram

½ teaspoon dried rubbed sage

Pinch of ground cloves

Pinch of ground nutmeg

Pinch of ground coriander

Pinch of ground white pepper

Pinch of ground cinnamon

½ teaspoon freshly ground black pepper

BINDER

2 tablespoons coconut oil, melted

1 tablespoon olive oil

1 teaspoon sesame oil

1 cup vital wheat gluten

ACTIVATOR

1 ounce cognac

1 tablespoon tamari

EQUIPMENT

1 (6-inch) loaf pan

Waxed paper

Steamer basket

1. In a skillet over medium heat, heat the olive oil, then add all the remaining vegetable mixture ingredients, except the grind. Cook for 15 to 20 minutes, or until the liquid is gone and the onion has fully browned. Transfer to a large mixing bowl and add the grind.

2. Add the additional flavoring ingredients to the grind mixture and stir to fully combine everything.

3. In a separate bowl, combine the binder ingredients, and whisk until a loose paste forms. Spoon this paste over the top of the grind mixture. Use your hands to mix together until everything is fully combined.

4. Combine the cognac and tamari in a small bowl to create the gluten activator.

5. Sprinkle the activator over the top of the grind mixture and combine again. Press the mixture down into the loaf pan and cover with a piece of waxed paper.

6. Transfer the pan to a steamer basket placed over water that is at a low boil. Steam for 1 hour 45 minutes. Remove from the heat, place the loaf pan in the fridge, and chill overnight.

SERVING SUGGESTIONS: Serve with crackers and Céleri Rémoulade (here).