Ingredients

Shiitake-Walnut Pate:

• 1 (70g) Package Sugimoto Dried Shiitake, Soaked Overnight
• 3 Tablespoons Olive Oil
• 2 Medium Shallots, Diced
• 4 Cloves Garlic, Minced
• 2 Cups Toasted Walnuts, Roughly Chopped and Divided
• 2 Tablespoons Fresh Sage, Minced
• 2 Teaspoons Fresh Thyme, Minced
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Black Pepper
• 1/4 Cup Dry Red Wine
• 2 Tablespoons Nutritional Yeast
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Apple Cider Vinegar

To Assemble:

• 1 Sheet (Half of a 1 Pound, 2 Ounce Package) Puff Pastry, Thawed
• 2 Tablespoons Aquafaba

Instructions

1. Thoroughly drain the soaked mushrooms and reserve the liquid for another recipe (it's great in soups.) Roughly chop and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic, sauteing until lightly brown; about 4 - 5 minutes. Add 1 cup of the walnuts along with the sage, thyme, salt, and pepper. Continue to cook, for 2 minutes more until highly aromatic.
3. Deglaze with the red wine, scraping up any browned bits on the bottom of the pan, and simmer gently for 2 - 3 until the liquid has mostly evaporated.
4. Transfer the mixture to a food processor. Add the chopped shiitake mushrooms, nutritional yeast, soy sauce, and vinegar. Pulse until well blended and creamy, but not quite completely smooth. Let cool.
5. When you're ready to assemble, preheat your oven to 375 degrees.
6. Roll out the puff pastry out on a lightly floured surface until about 16-inches long. Spoon the pate in the center in a 2-inch wide strip, forming it into a tall loaf shape. Leave 1 1/2 inches on the top and bottom of the pastry clear.
7. Using a very sharp knife, slice diagonal cuts in the pastry about 1/2 inch apart on each side of the pate. Fold the top and bottom over the center first, then fold over alternating strips on the side to create a braided effect. Pull the pastry as needed to cover and tuck in the ends to secure.
8. Carefully move the braided pastry over to a baking sheet and brush with aquafaba. Bake for 40 - 45 minutes in the center of the oven, rotating the sheet halfway through. Bake until the pastry is puffed and golden brown all over.
9. Let cool for 5 minutes before slicing. Use a very sharp knife to slice with a sawing motion and gentle downward pressure; if you cut straight down, the filling is liable to squish right out the sides. Enjoy hot.

Notes

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.