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7.25.2010

Wild Mushroom Pâté with Crudités

From An Opera Singer in the Kitchen

I hope everyone has had a great weekend because the week is upon us already! My weekend was filled with interesting tidbits ranging from a crazy and deranged migraine to a mildly sick husband to a then nice visit with a friend from Texas. I know it is a mixture of things but I can say right now that my Sunday is ending on a nice note.


I think I finally figured what might be bringing about these migraines this weekend. I ended up chatting with another fellow blogger who also expressed her migraine woes from this weekend. We finally agreed it had to do with this darn humidity and heat. I know y'all are probably sick of me expressing my migraine woes but I think I have honed in on a nice cure for the meantime. I am totally NOT a pill popper when treating ailments but God reminded me of the Natural Remedies book in my library, so I turned to the migraine page and read on the herbs that are good for migraines. I loved the herbs that they listed because I had most of them in my kitchen. I started with my base tea:
  •  1 cup hot water 
  •  1 TBSP lemon juice
  • 1 tsp agave nectar
And then added the herbs recommended:
  • 1/8 tsp cayenne pepper
  • 1 tsp ginger juice or root grated
I drank this Friday night before going to bed and literally went to bed with NO pain! Praise the Lord. I had also rubbed a Headache Ease Oil on my pressure points which consisted of peppermint, lavendar, rosemary, wintergreen, ylang-ylang, roman chamomile, clove, and jojoba oil. This was and is very soothing!


I know that migraines can be painful but there is a natural solution. Beside the detox that I am currently on, I am taking calcium and magnesium and other minerals. Studies show that migraines are due to an electrolyte imbalance so having a daily dose of minerals is essential.


I awoke Saturday ready to have my voice lesson. Since Ryan had a sore throat, he decided to stay home since it is not good to sing while sick. I had a wonderful lesson vocalizing and sustaining to a high D. I was so happy. I love working on my range for sure! We then focused on an aria from Puccini's opera Turandot called Signore Ascolta.  I had it memorized and performed it for my teacher. We then worked on phrasing and interpretation and sustaining the right high notes. After a few tries I finally got it. I was so happy! Here is what the aria sounds like:



After this voice lesson, I visited Holland's farmer's market and found a delicious amount of veggies, ready to be consumed for the week.

From An Opera Singer in the Kitchen

I decided that dinner had to be surrounded by raw veggies and a new recipe I recently saw on C'est La Vegan. Even though this is a mock pâté, it is, in my opinion, a GREAT vegan version. I hate to admit it but my Chilean grandmother used to serve liver pâté with chilean biscuits at tea time. Egad! I am glad that was just on several occasions and not a regular habit. Anyway, this Mushroom Pâté is very flavorful and is even better tasting the day after.


Prepare the pâté the day before or early in the morning so that the flavors have time to come together. I served it with raw veggies otherwise known as crudités. I used my zucchini, celery and a lemon cucumber that I found. I had never had a lemon cucumber and was excited to try it.

From An Opera Singer in the Kitchen

I started by using oyster mushrooms and I sauteed them with onions, garlic, and thyme until the liquid evaporated.

From An Opera Singer in the Kitchen

Then I placed them in the food processor with ground almonds and olive oil and a little sea salt to come to this final product. Enjoy!

From An Opera Singer in the Kitchen

Wild Mushroom Pâté


adapted from C'est La Vegan


makes 2 cups

2 cup finely chopped white onions
4 cloves garlic, minced
2 cup finely chopped wild mushrooms (combo of shitake and oyster mushrooms)
1 1/2 teaspoons dry thyme
2 tablespoons olive oil
1/2 cup toasted almonds, finely ground
1/2 tsp Herbamare (Seasoned salt)
1 1/2 tablespoons balsamic vinegar

Toast the ground almonds in the oven on 400F for 3-5 minutes until golden brown.


Sauté the onion, garlic, mushrooms, and thyme in 1 tablespoon of the olive oil until the liquids evaporate. Set aside.


In a separate bowl, combine the almonds and the remaining olive oil. In a food processor, combine the mushroom mixture and the almond mixture, the balsamic vinegar and Herbamare.


Chill and serve with crackers or vegetables.

From An Opera Singer in the Kitchen

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12 comments:

A SPICY PERSPECTIVE said...

Oh it looks so amazing! I think this is a pate I could get me kids to eat!

Monet said...

I am so glad that you found a natural remedy to help you with your migraine. Isn't it amazing what God has provided us with in the world? Thank you for sharing this delightful pate recipe. I'm excited to try such an unusual vegetarian dish. Have a great Monday love!

Carol Egbert said...

I like your combination of mushrooms and almonds. This cocktail looks tasty.

Dragana said...

I'm so glad I stumbled upon your blog - I am a huge opera fan, love to cook, and suffer migranes! Mine are caused by air pressure from the front that come through in Texas. I can feel it days before.
I love the recipe for your pate - but then everything tastes better with almonds, doesn't it?

Dragana said...
This comment has been removed by a blog administrator.
Nelly said...

wow...so delicious!!!

hope you're feeling better! i have been getting really bad headaches lately too...and they have lingered on for a couple of weeks now, and i too believe it has something to dow ith the heat and humidity...for some relief i drink coconut water!!!

and i truly hate how quickly the weekend whizzes by...

Fayinagirl (means Free One) said...

The pate looks delicious...and here I just said on my blog that raw veggies don't present much of a photo op. Boy, was I wrong. Your pics make me hungry. =)

You mentioned that migraines might be related to electrolyte imbalance...do you think that daily doses of coconut water might help? (Since coconut water matches very closely the ideal electrolyte balance of the human body) Just a thought.

Shriya said...

Love the mushroom and almond combo. Love the recipe and pics.

Amber Shea @Almost Vegan said...

I'm not a huge fan of mushrooms, but this looks like something I'd like! I love the inclusion of raw almonds.

Kris | iheartwellness.com said...

Yummm! This looks amazing! What an interesting idea to make mushroom pate like this.

I have never had oyster 'shrooms. what do they taste like?

xxoo

Katie said...

Those oyster mushrooms are gorgeous! I love a good mushroom pate.

Magic of Spice said...

Wow, sorry I'm late...this is a fantastic pate! Wonderful:)

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