Turkey Pâté with Mushrooms and Pistachios


Turkey Pâté with Mushrooms and Pistachios

Turkey Pâté with Mushrooms and Pistachios


Hi again. The 38 power foods blog group that I am a part of has been writing and cooking each week about a particular food from 38 Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients, put out by the editor’s at Martha Stewart’s Healthy Living Magazine. Pistachios are the 31st of the foods listed in the book and I’ve been waiting anxiously to get to them! Pistachio shells are light beige in color and the nut is a beautiful shade of green that comes from chlorophyll. They can lend a dramatic flare to food, especially when they are sprinkled in foods of opposite colors, like red bell peppers, or dark chocolate; and the buttery flavor can keep you going back for more, and more. Eating nuts is a good healthy eating habit to get into, if you haven’t discovered them already. Pistachios have monounsaturated fats, which like olive oil can help lower cholesterol.

I like pâté on rare occasions, and I’m not a big meat eater, so I developed this recipe for turkey pâté with mushrooms and pistachios. Pâté can be served hot or cold, and I like it both ways, but I prefer it hot out of the oven served with my favorite no-knead whole wheat bread.


Servings: 18 (1/2-inch slices)             Prep Time:  30              Baking Time: 50 to 60 minutes



1-¼ pounds ground turkey

½ medium large onion, finely chopped

2 teaspoons garlic, minced

¼ cup olive oil

4 ounces fresh mushrooms

1 tablespoon fresh sage, minced

1 teaspoon salt

2 tablespoons brandy

1-1/2 tablespoons Tamari soy

1 egg

½ cup whole wheat bread

1/3 cup milk, (your preference, soy, almond, or dairy)

½ cup pistachios



1. Pre-line an oiled 9×5 inch pan with parchment paper cut 3-1/2 inches wide by 16 inches long. Pre-heat the oven to 350°.

2. Soak ½ cup chopped whole wheat bread crumbs in milk, about 1/3 to ½  cup.

3. Using an 8-inch pan, begin to sauté the chopped onion in the olive oil.

4. While you wait for the onion to turn translucent, roughly chop the mushrooms and then process them until the mixture looks like sand. (Do not over process! You don’t want mush.)

5. Add the minced garlic to the onions and continue cooking until the onions are translucent, and then add the mushroom mixture and cook until all liquid is absorbed and the mixture is dry. Let it cool 10 minutes.

6. Squeeze the milk out of the bread crumbs and place the crumbs in the food processor along with the mushrooms, sage, salt, brandy, Tamari soy, and the egg. Process until it is smooth. Place the mixture in a bowl and stir in the pistachios by hand. Spread this mixture into the 9×5 bread pan.

7. Put the bread pan in a 9×13 inch pan and fill the 9×13 inch pan with 7 cups of boiling water. Bake until the temperature of the turkey reaches 165°, about 50 to 60 minutes.  Allow it to cool 10 minutes, and then turn the pan over onto a cutting board or platter for slicing.

Serve with cranberry sauce or mustard.




Power Foods: 150 delicious recipes with the 38 healthiest ingredients


If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.



Check out what these other bloggers have cooked up!  Alyce – More Time at the Table, Ansh – Spice Roots,  Casey –SweetSav  Jeanette – Jeanette’s Healthy Living,  Martha – Simple-Nourished-Living, Minnie – The Lady 8 Home, Mireya – My Healthy Eating Habits

This posted can be seen at Full Plate Thursday  and the Pennywise Platter