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Mushroom Pate with Pickled Red Onions

This vegan option for liver pate is every bit as rich and creamy. Its deep umami is balanced with the bright flavor and vibrant color of pickled red onions. Ideal for bar snacks or pre-dinner appetizers.


1/4 C olive oil (split in half)
2 C Markon First Crop Mushrooms, sliced
3/4 C Ready-Set-Serve Sliced Onions
1 tsp. kosher salt
1/4 tsp. black pepper
1 C walnuts
1/4 C dry sherry
2 Tbsp. Ready-Set-Serve Peeled Garlic, roasted
1/2 C Markon First Crop Red Onions, pickled


Heat two tablespoons of oil in a large skillet add mushrooms and onions. Season with salt and pepper; sauté until browned. Add walnuts and cook two more minutes to enhance flavor. Deglaze with sherry and cool.
Add mixture to food processor along with garlic and last two tablespoons of oil. Process until smooth. Garnish with pickled red onions and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.