Portobello di Gallura is a peaceful little village on the water in Sardinia. The view is a panoramic one of serene waters. Life is simple and peaceful. There is nothing to disturb mind, body, or soul. Just calm, inviting waters and the warm sun. Savoring good food is an extension of this state of mind.

Enjoyment requires serenity. Being in the moment is the prerequisite for integrating the senses to fully appreciate each nuance that the dish provides. The colors, fragrances, textures, and flavors are to be enjoyed separately as well as in tandem. Pate goes anywhere in the world. It is popular for special occasions and everyday enjoyment around the house.

Pesto provides the color and much of the flavor in my Italian version. It can be enjoyed all by itself, but here it enhances the pate. The seasonings in my sun dried tomato recipe give it that Italian flair. I want all of you to sit back, relax, and share in this wonderful creation with me.

Portabella Pesto Pate

Directions:

Reserve Kelly’s sun dried tomatoes for garnish. Place the olive oil, tamari, apple cider vinegar, and nutritional yeast into a bowl. Whisk together. Place the mushrooms into an airtight container with the marinade. Marinate in the refrigerator for 1 hour. Place the mushrooms and all of the marinade into a high speed blender. Blend until creamy and smooth.

Agar Ingredients:
1 ½ tsp. agar powder
1 cup filtered water

Directions:
Place 1 cup filtered water and 1 ½ tsp. agar powder into a pan. Turn the heat to high and whisk constantly while heating. Once the water boils, reduce the heat to low and simmer for 5 minutes. Continue whisking during this procedure. It is done when it resembles heavy, thick glue. Have two round food molds ready, measuring 2.75 inches in diameter by 2.1 inches high, placed on a plate.

Note: Moving quickly is imperative at this point in the recipe because the agar sets rapidly once it begins to cool down. When it is time to add the agar to the pate, turn the blender on the lowest speed possible.

Now, turn the blender on low and pour in the agar. Mix for 30 seconds until evenly incorporated. If the sides need scraping, stop the blender before scraping, then resume blending.

Remove the mixture from the blender as soon as possible and pour it into the molds. Smooth the tops of the pate with a knife until nice and flat. Cover the molds with plastic wrap and place in the refrigerator for 4 to 6 hours.

Directions:
Place all of the ingredients in a Cuisinart with an S blade. Mix until creamy, making sure to scrape down the sides. Remove from the Cuisinart. Take a decorative plate; place two square cutters 2 ¾” by 2 ¾” on  the plate. These must be set in a figure eight or infinity pattern on the plate. Refer to the photo, since the squares must be placed correctly to complete the design. Place 6 tbsp. of the pesto sauce in each square cutter. Make sure it is pressed down evenly in the square. Gently remove the cutter by lifting it straight up. Take a pate mold from the refrigerator and place in the center of each square. Note: The remaining pesto will be placed on the top of the pate as garnish. Take a small ice cream scoop, fill it with pesto and place a scoop of pesto on top of each pate tower. Take Kelly’s sun dried tomatoes and place them in a circle around the top outside edge of each tower. Place some around the bottom of each tower.

Note: This recipe is not totally raw due to the agar having to be heated.

Can be stored covered in the refrigerator for 3 to 4 days.