Our family used to go to Luchow’s for dinner on Christmas Eve when I was a kid. We would pile into my mom’s blue Buick station wagon for the drive across the George Washington Bridge into downtown Manhattan. It was where I first tasted Luchow’s homemade chicken liver pate, the inspiration for this recipe. I loved the pate’s rich, earthy flavor and creamy texture. Luchow’s closed its doors in 1982.
Years later I found an original 1952 edition of 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 the 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 them 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.