Years later I found an original 1952 edition Luchow’s cookbook and decided to create a vegan version of this wonderful spread. Walnut pate is an excellent choice for those who are interested in serving a vegan, dairy-free appetizer that is both flavorful and satisfying.
-1 cup of walnuts, toasted
-1 8 ounce package of mixed, sliced mushrooms
-1 8 ounce package of sliced button mushrooms
-1/4 cup water or vegetable broth
-2 tablespoons non-dairy butter
-1 large onion, diced
-4 garlic cloves, minced
-1/4 cup dry, white wine
-salt and pepper to taste
In a medium-sized pan add the olive oil, onion and garlic. Saute until the onion and garlic are caramelized and remove from pan. In the same pan add the water or broth, and mushrooms and saute until all of the liquid has evaporated. Remove the mushrooms and set aside. Deglaze the pan with the white wine. Blend pan drippings and ingredients in a food processor and season to taste. Garnish with fresh parsley. Serve with crisp crackers and pickled vegetables.