Mushroom pate and Chili

I never really liked the innards filled kind of pate any way, so I wanted to make a vegan version for the Oscar Viewing gathering we had last night. The Mr. and his manly friends had plenty of it so I know it is good enough to serve the meat eaters too!

1 package dried porcini mushrooms (mine was 3/4 ounce) soaked in 1 cup water (save the liquid)

1 cup other dried mushrooms (mine were from Costco, mostly white bellas left in there I think, they were also pretty cheap as I recall) soaked in water (no need to save the liquid)

2 slices whole grain bread soaked in enough almond (or any) milk to cover. I used Judy's breadstick and so it was 4 small slices that would equal 2 larger sized ones.

1 package sliced crimini mushrooms sauted with a large minced shallot in 2T olive oil slowly until completely caramelized but not burnt on both sides. That took time but it added a ton of flavor. Put the contents of the saute pan in a food processor. Using the same pan (do not wash) add 1T more olive oil and saute 1 cup walnuts, 1 large clove minced garlic, 1t fresh chopped thyme and a pinch of red pepper flakes. Cook until the nuts smell nutty and are lightly golden. Add the contents to the food processor and use the same pan - do not wash it yet! squeeze the dried mushrooms to remove the excess, rough chop and saute them in the pan to dry them out slightly. Add them to the food processor. Carefully decant the porcini liquid to ensure that you leave any grit behind, and pour it all into the saute pan. bring to a boil and cook until it is reduced to about 2 Tablespoons. Add that to the food processor. Squeeze out the bread slices add them to the food processor. Salt and pepper to taste (I admit to adding a pinch of truffle salt since I have it and also 1teaspoon of Italian Porcini powder). Pulse it until you have a fairly smooth consistency but not all the way. I would check again for seasoning at this point I added a little lemon juice and more pepper.

Spray a bread loaf pan with oil, cover all the sides and bottom with parchment paper and spray oil it too - then put your pate inside cover tightly with foil. Place the whole thing in a larger pan and fill with hot water to surround the pate half way up the sides of the loaf pan, cook in a 350 degree oven for an hour and fifteen minutes or until heated through and set. Uncover and broil for a couple of minutes to brown the top a bit.

I also made an artichoke "pesto" spread but having used frozen hearts it just plain wasn't that great so I won't bore you with the details. I had made veggie chili the day before so it had a nice amount of time for the flavors to meld. I usually use one Sierra Nevada beer as part of the liquid but since we were out I used up an open V8 bottle and it was pretty good, but not the same.

Soak 1 bag Kidney beans drain and rinse (or use 3 cans).

Chop and saute on low, 4T Olive Oil, 1 large yellow onion, 3T Cumin, 1T Tumeric, 2T Cinnamon, 1t Smoked Paprika, 1/2 t Cayenne Pepper, 1T Sea Salt, one large pinch Red Pepper flakes, and 1 T Mexican Oregano over low heat until the spices are fragrant. Meanwhile chop and add as you finish chopping - 6 cloves garlic, 2 celery ribs, and one of any kind of pepper you can find at the market ( I use 1 Bell, 1 Anaheim, 1 Pasilla, 1 tiny hot green one which might be a Thai, 1 - 2 Jalapeno). Soften the peppers but do not scorch the seasoning - if it seems to be getting too dark add a beer before the peppers are all the way soft. Scrape the bottom of the pan to ensure you get all the flavor in the stew. Bring to a high simmer until the beer foam dies down and the liquid starts to reduce, add 1 large can of chopped tomatoes and 1 large can stewed tomatoes that you can break up with a spoon. Add the soaked kidney beans and 2 cans of Black beans (unless you have dried ones ready, I didn't) or all the caned beans drained. Simmer stirring every now and then for about 45 minutes to an hour, or until the stew is thick but not burned to the bottom - add water or veg stock if it is getting too thick. a cup or two of frozen corn is a nice addition. Adjust seasoning as needed (fresh black pepper). I like to let it sit on the stove to cool then put the whole pot in the refrigerator overnight. Slowly reheat the next day and check seasoning again - often it will have a better, rounder heat the next day if not add hot sauce if the peppers were too mild. A spoonful of guacamole makes a really nice topping as does chopped onion and cilantro with a squeeze of lime.