Gluten free teriyaki mushroom pate recipe


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If you are looking for a cocktail party appetizer, or simple weeknight meal for that matter, this holiday season, I have a suggestion for you – Turkey Meatballs with Orange Cranberry Gravy. All the flavors of a festive holiday meal in cute, bite sized balls of yumminess – turkey with cranberries in a delicious orange sauce thanks to San-J’s Gluten-Free Orange Sauce.

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Gluten free teriyaki mushroom pate recipe

  1. 1. GLUTEN FREE TERIYAKI MUSHROOM PATE RECIPEFashion experts tell us that we should dress, get all accessorized up and then remove oneaccesory before leaving the house, that less is more. For about a second and a half I decided totry 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 hugemeal and that no one is going to miss it. And I decided that what I would leave off was mychicken liver pate – it was my oldest son’s favorite part of the meal but he has gone vegetarian sowhat’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! Theaforementioned son informed me that he had flown 3,000 miles and was basically paying a tonof 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 MushroomPate. This is a gluten free, dairy free, vegan recipe that is super easy and quick to prepare andpacks a ton of flavor thanks to San-J’s gluten free teriyaki sauce. No one, not even the meateaters 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 thisyear – after all more is more to be thankful for.
  2. 2. Gluten Free Teriyaki Mushroom PateIngredients:4 tablespoons olive oil – use divided , 1 medium white onion, chopped , 2 cloves of garlic,minced2 – 8 ounce packages of mushrooms (any type) sliced , ½ teaspoon kosher or fine sea salt , ¾teaspoon freshly ground black pepper , 5 tablespoons gluten free San-J Teriyaki Sauce – usedivided1 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 sautéuntil they start to soften, about 2 minutes. Add the garlic and sauté for 30 seconds. Add themushrooms, salt and pepper and cook, stirring often, until the mushrooms start to brown, about8 minutes. Add 4 tablespoons of the San-J Teriyaki Sauce and the rice vinegar and cook until theliquid 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 theremaining 1 tablespoon San-J Teriyaki Sauce. Process until the mixture is fully combined andfairly 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 byCeliac with our range of Gluten Free Recipes which are made from Gluten Freeraw material feel free to visit us at: