Summer in Europe is a pleasure for so many reasons, especially sunny-day picnics. You can start your morning at the farmer's market in the city center, selecting your favorite loaf of freshly-baked French bread, spreadable cheese, pâté, and some white wine; then all you need to pick up before a picnic in the countryside is your companions. If you're not spending summer in a France, you can still simulate it by making your own pâté at home. In this recipe, a little bit of rosemary goes a long way, so be mindful when adding to ensure it doesn't overpower the walnut, mushroom, and cricket, flavor. In the pâté pictured, I used cricket powder from Entomo Farms.
Time: 12 hours; Active: 30 mins
Serves: 6
INGREDIENTS
- 1 1/2 cup walnuts
- 1 tablespoon butter or olive oil
- 1 small yellow onion, chopped
- 6 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1/2 cup fresh parsley, coarsely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1/4 cup cricket powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
INSTRUCTIONS
Toast the walnuts in a large, dry pan over medium heat, stirring and shaking frequently. When they start to brown, remove from burner and transfer into a heat-safe dish to cool.
Heat butter or oil in same pan over medium. Add onions and garlic and sauté until onions begin to turn translucent—approximately 2-3 minutes. Add mushrooms and sauté until mushrooms have reduced their size, about 5 minutes. When the mushrooms are almost finished, add parsley and most of the rosemary, reserving some rosemary for flavor adjustment later. Cover the pan and stir frequently, cooking just long enough for the mixture to become fragrant, and stop just as the greens start to wilt. If there is moisture in the pan, drain and set liquid aside, in case you need to add more moisture to achieve desired consistency later. Allow to cool just long enough so that it doesn't damage your food processor.
Combine walnuts, mushroom and herb mix, and cricket powder in food processor and pulse, stopping to scrape the sides from time to time until you reach desired texture, tasting and adjusting salt, pepper, and rosemary as needed. As you're taste-adjusting, keep in mind that the pâté will likely be served cold, so the seasoning will not be as strong. If it is too dry, you can add some of your reserved liquid, if you have it, or more melted butter or oil. If it is too moist, you can add some more cricket powder to dry it up, but be sure you taste to ensure you are not sacrificing flavor for texture.
Remove from food processor and refrigerate. It is best if you can let the flavors seep together in the fridge overnight, but if not, three hours should be fine. Serve cool or at room temperature, with bread, crackers, and preferably some wine and cheese, if you have it.
This recipe is included in Bugs for Beginners, a cookbook which teaches Westerners how to prepare and safely eat insects.