Autumn goodness: Making mushroom pâté that is plain friggin delicious

Now these days the woods are full of the abundance of autumn.  It is the time to harvest and enjoy and be grateful.  To haul ass in for winter, but also to feast.  And these days I am almost obsessed with mushroom pâté and researched a lot of indigenous recipes.  Not easy being forced to live off the land-in these cold and evil times in the country that invented the bureaucracy of mass murder, 'nuff said.  But also not impossible.  In fact, it is delicious.  And I have the feeling at least that I do understand food a bit better.  Food is a weapon, but it can also be medicine, and a joy and pleasure.  

Got myself some 'shrooms, walnuts and sweet chestnuts, aaaaand the secret ingredient: honey locust.  Cracked the nuts, roasted them, boiled it down with honey locust, pulp and seeds and all. Minced it all to a fine purèe.  

At the parking lot, there are those crabapple trees with really sweet and delicious fruit, and I stole some. 😉

Cleaned the shrooms and cut them up. 

Cut two medium onions, two cloves of garlic, and one crabapple. 

Browned it in the pan and seasoned with salt and pepper, 

Herb mixture de Provence,

And a liberal dash und of thyme. 

I had set the nut and honey locust mass aside.  It gets really thick.  I had seasoned with salt, pepper, cinnamon and nutmeg.  

Add the mushroom stir-fry. Be careful not to put too much oil into the mass. 

Mince everything together.  Fill into vacuum jars and enjoy much the same way as you would with liver pâté.  I also want to try smoking it or make sausages from it.  Personally, I really love that stuff.  Also, it really keeps you going in a really tasty way.  Certainly not the last you have read about that on this blog, promise!😉

The original recipe was also common with the awesome Ojibwe people. Miigwech aapij for teaching me, it is one of the things that contribute a lot to my resilience! 

Hope that you enjoy my little experiment, and take good care! 
 

Autumn goodness: Forager's crème de Maron and Sahlep

This year is a good one for sweet chestnuts, and I cannot afford to buy food to date, so I hauled ass in. 

And isn't that beautiful?

Also found myself a truckload of walnuts.  

Chestnuts peeled and baking in the oven. 

I also found myself some honey locust. 

Boiled the honey locust to remove the seeds.  They are rich in protein, the pulp is quite starchy. 

Got some dates that were past the date 🤣.

I ground walnuts, honey locust pulp and cooked seeds and the sweet chestnuts together with cinnamon, cardomom, a sprinkle of pepper and nutmeg, and added a handful of dates. 

Minced everything together and heated it up again....

To put it in a vacuum jar. Gets really thick! And is a wintertime treat that is extremely nutritious, satisfying, healthy and really yummy with frybread. 

With the leftovers I made myself some forager's Sahlep.  I first had the pleasure to encounter this winter beverage at the booth of a Persian gentleman on a Chrismas fair in my favourite City, Marburg.  It is made with orchid root starch normally, and a) that isn't cool and b) expensive. But hey presto, leftovers from the honey locust pulp! 

All that autumn nutty goodness in a bowl! Ghi-Miigwech to nature! I did take three tablespoons of the Crème de Maron on 1l of water, boiled it for some time, whipped it up with some warm milk until everything was nice and frothy. Enjoy hot on a cold day!