Vegan Mushroom Pate

Vegan Mushroom Pate is creamy, with a woodsy, earthy flavor, and rich in flavor as well. It consists of mushrooms, walnuts, and herbs that are blended. The mushrooms provide a rich, meaty flavor, and the nuts provide substance and richness. It is fragrant and delicious to add onions, fresh herbs, and garlic. Serve it on toasted bread, crackers, or fresh vegetables. Vegan Mushroom Pate stores and keeps well, and even better the next day. The dish is both gluten-free and dairy-free, so ideal to share with all.

STATS

• Diet: Vegan, Gluten-free, Dairy-free
• Course: Appetizer, Spread
• Cuisine: French-inspired
• Time for prep: 10 minutes
• Cooking time: 20 minutes
• Working time (total): 30 minutes
• Size/serving: 2 tablespoons
• Total yield: About 2 cups
• Level of difficulty: Easy
• Mode of cooking: Stove-top sauté + food processor

EQUIPMENT

• Large skillet
• Food processor/blender
• Knife and cutting board
• Measuring cups & spoons
• Spatula
• Mixing bowl

INGREDIENTS

• Two teaspoons of olive oil
• One diced medium onion and three minced garlic cloves
• Three cups of minced button/cremini mushrooms
• Half a cup of roasted walnuts
• Two tablespoons of tamari/soy sauce
• One tablespoon of vinegar with balsamic
• Half a teaspoon of dried thyme leaves
• One teaspoon of fresh leaves
• One teaspoon of freshly chopped rosemary
• To taste, add salt and black pepper.
• Garnish with fresh parsley (optional).

INGREDIENT NOTES

Olive oil

• Use to sauté mushrooms and onions. It gives richness and depth.

Onion

• Balances out and sweetens the bold mushroom flavour.

Garlic

• Fenolici planticamente saporiti che rafforzano la consistenza del pate.

Mushrooms

• Cremini or button mushrooms contribute a deep umami flavor. You can blend varieties like shiitake or portobello for greater depth of flavour.

Walnuts

• Add creaminess & body. They also contribute to a healthy fat that makes the pâté slick.

Soy sauce or tamari use.

• Boosts Umami and Sambal flavor. Tamari makes the recipe gluten-free.

Balsamic vinegar

• It’s a subtle punch of tang that brings out the earthy mushrooms.

Thyme

• Thyme fresh gives a light herbal flavor. Dried thyme can be used as well in place of fresh if that is not available.

Rosemary

• Intense, strong & aromatic. A little goes a long way to render flavor balance.

The salt and black pepper

• Season to preference. Use the best freshly ground black pepper.

Parsley

• A garnish that is optional and yet adds color & freshness.

INSTRUCTIONS

1. Heat the olive oil over low heat in a pan.
2. Here you need to cook it for the next five minutes till it’s golden.
3. Put in the garlic & cook till fragrant for 1 minute more.
4. Add the mushrooms and cook till they become brown and release moisture, about 10 minutes.
5. Add the balsamic vinegar, thyme, rosemary, & soy sauce & stir. Cook for an additional two minutes.
6. Place the mixture of mushrooms in a food processor.
7. Add the toasted walnuts. Blend till smooth after adding the toasted walnuts.
8. Adjust with pepper as well as salt to taste.
9. Transfer to a jar or bowl. If using, garnish with parsley.
10. For optimal flavor, chill for one hour before serving.

TIPS

• Pre-roasted walnuts are used to give a darker flavor.
• When cooking mushrooms, never overcrowd the pan. Prepare in batches, if necessary.
• Allow mixture to cool slightly before blending in order not to overheat the processor.
• Add 1 tablespoon olive oil or water to a smoother pate when blending.
• Serve with crostini or crackers, raw vegetable sticks.

STORAGE INFORMATION

Fridge:

• Keep for at least five days in an airtight jar. A day later, the flavor gets better.

Freezer:

• Small quantities can be frozen for as long as two months. Let it defrost in the fridge before dishing.

FAQS

Is there any alternative to nuts?

• Yes, you can substitute almonds, cashews/pecans for the walnuts.

Is this pate oil-free?

• You can use vegetable broth to sauté as an alternative to olive oil.

What mushrooms are the most effective?

• Cremini and button are mild &shiitake and portobello are richer. The best taste is obtained by mixing.

May I do it in advance?

• It is better the day after & it also tastes better.

How do I serve it, Adam Greenberg?

• Spread onto your toasted bread or use with crackers or a vegetable dip.

NUTRITIONAL INFORMATION

Calories: 95
Carbohydrates: 5 g
Dietary Fiber: 2 g
Protein: 3 g
Total Fat: 8 g
Calcium: 2% DV
Iron: 4% DV
Vitamin A: 1% DV
Vitamin C: 3% DV
Potassium: 210 mg
Sodium: 180 mg
Serving size: 2 tablespoons
Servings: 16