Gluten Free Teriyaki Mushroom Pate Recipe

by Carol Kicinski on November 23, 2011

Gluten Free Recipes | Teriyaki Mushroom Pate 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 Recipes | Teriyaki Mushroom Pate

Gluten Free Teriyaki Mushroom Pate Recipe

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.

Servings

A gluten free recipe that serves 7 people.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Appetizers

{ 7 comments… read them below or add one }

Lizzie November 23, 2011 at 1:29 pm

I was searching for something simple – this is it! Thank you and have a wonderful Thanksgiving!

Reply

Anita November 23, 2011 at 1:39 pm

I agree – more is more, especially at Thanksgiving! Thanks for this and all your other recipes and I wish you and your family a very happy turkey day!

Reply

AmandaonMaui November 23, 2011 at 2:56 pm

Yum. This looks really good. I’ve never had chicken pate. The only kind of pate that I’ve had is a really good cashew-carrot pate. You’ve made me want to try this one. I love teriyaki. I love mushrooms.

Reply

Gretchen @gfedge November 25, 2011 at 6:26 pm

No one in my family would touch ‘chicken liver’ or ‘mushroom’ pate. I think I’ll just make it and say, ‘try it’. Someone is sure to come over to the ‘dark side’ :-)

Reply

Carol Kicinski November 26, 2011 at 8:23 pm

Ha ha! You will have to let me know :) I like it over here on the dark side!

Reply

Lynne H November 25, 2011 at 11:26 pm

Carol – Happy Thanksgiving to you and yours. Thank you so much for all the wonderful recipes and ideas you have to help us keep gluten free. This sounds wonderful and I love, love, love mushrooms and teriyaki sauce. This will be wonderful to bring to family gatherings for an appetizer. Thanks again, you are a super lady.

Reply

Carol Kicinski November 26, 2011 at 8:22 pm

Ah, thank you!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: