Radicchio Stuffed With Wild Mushroom Pâté
Updated: Aug 20
Ingredients
Pâté
1 1/2 Cups cleaned and chopped cremini mushrooms 1/2 Cup chopped walnuts 1 Tablespoon olive oil
1 Tablespoon lemon juice
1 Tablespoon Nama Shoyu*
1 Tablespoon fresh parsley
1 Teaspoon fresh thyme
1 Teaspoon oregano
1/2 Teaspoon sea salt
1/8 Teaspoon black pepper
8 to 12 Radicchio or endive leaves
*Nama Shoyu is a Japanese soy sauce that can be found in most health food stores or Asian grocery stores- it’s a little less salty and has a softer taste than soy sauce. If you can’t find it replace with soy sauce or Tamari sauce.
Instructions
1.Process all ingredients in a high speed blender until mixed but chunky. 2.Scoop into radicchio or endive leaves to serve.
Recipe adapted from Mathew Kenney’s Cookbook Everyday Raw Express
Make it a Meal
This can be a light dinner or lunch when served with your favorite leafy green salad.
Serve it with:
1. Grilled Zucchini: Make your own or try this recipe
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2. Large Leafy Green Salad: Recipe Below
Large Leafy Green Salad
Remember at least 50% of your meal should be raw living. Use a blend of your favorite greens, the more variety you have daily, the healthier you will be. This time I used: romaine, iceberg and a little leftover radicchio
Salad Dressing:
1/2 Red pepper, thinly sliced
1/4 red onion, thinly sliced
1 1/2 Tablespoons red wine vinegar
1 1/2 Tablespoons olive oil
Sea salt to taste
Instructions
Before I start cooking dinner I always make my salad dressing first, this lets the flavors really come alive in the dressing.
Most chefs recommend a ratio of 3 to 1 oil to vinegar, but I prefer my salad dressing less oily tasting and more vinegary, I usually go by a 1 to 1 vinegar to oil ration, feel free to adjust it to your preference.
1. Add all the ingredients to a small bowl and whisk everything together.
Let it sit for at least 15 minutes
2. Depending on the size of your salad, pour as much dressing as you need and toss to combine.
3. Leftover dressing can be stored in the fridge.
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