Source: Recipe and photo courtesy of Blendtec
Chef Kenney has been instrumental in elevating plant-based dishes to fine-dining status through thoughtfully sourced ingredients and innovative presentations. Here, he creates a mushroom pate "accompanied by spiced apricots and housemade crackers" that makes an impressive vegan appetizer for a multi-course dinner.
1 cup flax seeds
1/4 cup yellow mustard powder
1/2 cup mixed fresh herbs
1/2 cup water
3 cups chopped fresh mushrooms (portabellas, oysters and/or shiitake)
1 cup walnuts
1/2 cup mushroom powder
1 tbsp. agave nectar
1 tbsp. tamari
1 tbsp. agar
1 tsp. sesame oil
1 cup sliced apricots
1 tbsp. apple cider vinegar
1 tsp. grated fresh ginger
1 tsp. thyme leaves
- Prepare Mustard Herb Crackers: Using a high-speed blender, blend flax seeds and remaining cracker ingredients. Spread on nonstick baking sheets, score into 2- by 3-inch rectangles and dehydrate at 115°F for 12 hours or until dry and crisp.
- Prepare Mushroom Pate: Using a high-speed blender, blend mushrooms and remaining pate ingredients. Repeat blending until smooth and mixture gets hot to activate agar. Pour into a lined terrine mold and refrigerate for 2 hours to set.
- Meanwhile, prepare Spiced Apricots: In small bowl, combine apricots and remaining ingredients. Allow to marinate at least 1 hour before serving.
- Remove pate from mold by carefully placing upside down on a large plate and lifting off mold form. Slice pate into 1-inch-thick slices. Serve with crackers and apricots.