Legendary rocker Joan Jett’s favorite Thanksgiving dish is a Mushroom, Walnut and Rosemary Pate from Farm Sanctuary’s Web site. As an animal rights advocate and vegetarian, the New Yorker is sponsoring the care of a rescued turkey at Farm Sanctuary’s shelter. This year her lucky feathered friend’s name is Luna!


1 red onion, cut lengthwise into thin crescents

2 tsp. minced garlic

1 c. sliced cremini mushrooms

1 c. sliced shitaki mushrooms

1/2 oz. dried chanterelles, soaked in 1/2 cup boiling water for 30 min.

1 c. red wine

1 tsp. sea salt

2 tsp. coarsely chopped fresh sage

1 tsp. coarsely chopped fresh thyme

2 tsp. coarsely chopped fresh rosemary

1 tsp. ground nutmeg

1/2 tsp. ground pepper

1 tbsp. nutritional yeast

1 c. walnuts, toasted

1 tbsp. tamari soy sauce

2 tsp. balsamic vinegar

2 1/2 c. water

2 tsp. powered agar-agar, or 2 tbsp. agar-agar flakes


Soak walnuts in 2 c. warm water for 30 min. Drain. Transfer nuts to baking sheet, bake at 350˚F for 30 min., rotating every 10 min. until dry and browned.

In large non-stick skillet, cook red onion, garlic and mushrooms in red wine, chanterelle soaking liquid, and sea salt over med. heat, stirring until moisture evaporates.

Add chanterelles, cook until heated. Remove from heat. Add sage, thyme, rosemary, nutmeg, pepper, and yeast. Add walnuts, tamari, vinegar, and 1 1/2 c. of water. Blend until smooth.

In saucepan, boil remaining water. Lower heat, whisk in agar agar until dissolved, about 5 to 7 min. Add to mushroom mixture and blend.

Ensure pate sets by refrigerating 1 tbs. for 10 min. If not firm, dissolve 2 tsp. agar-agar powder or 1 tbsp. agar-agar flakes in boiling water and add to the pate.

Spread mixture into 8×5-in. loaf pan or 8 c. mold. Refrigerate at least 2 hours. Un-mold and slice. Serve with garlic crostini.