Gluten Free Teriyaki Mushroom Pate Recipe

8 Dec
Fashion experts tell us that we should dress, get all accessorized up and then remove one accesory before leaving the house, that less is more. For about a second and a half I decided to try that philosophy to my Thanksgiving dinner, to remove one thing from my normal menu.
What I had decided to remove was an appetizer – my thought was it’s at the beginning of a huge meal and that no one is going to miss it. And I decided that what I would leave off was my chicken liver pate – it was my oldest son’s favorite part of the meal but he has gone vegetarian so what’s the harm in leaving it off? After all, less is more, right?
Apparently, at least at my house, when it comes to Thanksgiving dinner – less is less! The aforementioned son informed me that he had flown 3,000 miles and was basically paying a ton of money for one dinner and he didn’t want to be shortchanged.
So instead of taking off one thing, I am swapping it for something else – Teriyaki Mushroom Pate. This is a gluten free, dairy free, vegan recipe that is super easy and quick to prepare and packs a ton of flavor thanks to San-J’s gluten free teriyaki sauce. No one, not even the meat eaters are going to miss my chicken pate this year.
So go ahead, add instead of take away that one more accessory to your Thanksgiving feast this year – after all more is more to be thankful for.
Gluten Free Teriyaki Mushroom Pate
Ingredients:
4 tablespoons olive oil – use divided
1 medium white onion, chopped
2 cloves of garlic, minced
2 – 8 ounce packages of mushrooms (any type) sliced
½ teaspoon kosher or fine sea salt
¾ teaspoon freshly ground black pepper
5 tablespoons gluten free San-J Teriyaki Sauce – use divided
1 tablespoon rice vinegar
¼ cup fresh parsley, chopped
Directions:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and sauté until they start to soften, about 2 minutes. Add the garlic and sauté for 30 seconds. Add the mushrooms, salt and pepper and cook, stirring often, until the mushrooms start to brown, about 8 minutes. Add 4 tablespoons of the San-J Teriyaki Sauce and the rice vinegar and cook until the liquid is absorbed, about 2 minutes. Add the parsley and stir to combine.
Put the mixture into a food processor with the remaining 2 tablespoons olive oil and the remaining 1 tablespoon San-J Teriyaki Sauce. Process until the mixture is fully combined and fairly smooth. Taste and add more salt and pepper if needed.
Serve with gluten free crackers and fresh vegetables.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
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