vegan mushroom pate

This easy vegan mushroom pate is so tasty and flavoursome. It&#x27;s quick to make, but it will disappear even quicker!

Vegan Mushroom Pate

mushrooms (chopped)

onion

garlic

olive oil

soy sauce (or tamari

thyme

rosemary

sage

tsp pepper

salt (to taste)

walnuts

water (as needed for blending)

Dice the onions, finely chop the garlic and chop the mushrooms.

In a frying pan, heat the olive oil and then add the onions and fry for a couple of minutes until they are starting to turn translucent.

Add the garlic, mushrooms, pepper and herbs.

Continue to fry until the mushrooms have shrunk down and their liquid has evaporated. If the mushrooms are a bit dry, add a splash of water to start them off

Remove from the heat, and stir in the soy or tamari sauce .

In another pan, toast the walnuts over a medium high heat until they are golden brown. Stir frequently.

When the nuts and mushroom mixture have cooled down enough, combine them in a blender. Blend whilst gradually adding a splash of water until you have a spreadable uniform texture. Scrape down the sides as needed The amount of water you need will vary, so start off slowly. If you have a high speed blender, you may not need to add any.

Salt to taste and blend once again before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1587415652/ogdjs7ooaciynduanwhl.mp4

Full of the rich umami taste of mushrooms and toasted walnuts, this vegan mushroom pâté recipe is the perfect party appetiser. Your guests will love how delicious it is, and you’ll love how easy it is to make!

Make quick &amp; easy walnut and mushroom pate with just 5 ingredients in 25 minutes - a light yet creamy, flavorful, crowd-pleasing vegan pate perfect for crackers/toast!

The BEST Mushroom Pâté

baby bella mushrooms (washed, dried, and sliced)

Chinese Five-Spice powder (or cinnamon)

Salt and black pepper (to taste)

Preheat the oven to 325 degrees F/165 degrees C. When the oven is hot, put the walnuts in a pan, put them in the oven, and toast until fragrant, shaking occasionally, around 7 minutes. Transfer to a shallow bowl to cool.

Meanwhile, put the oil and the onion in a skillet and turn the heat to medium-high. Sprinkle with a little salt. When the onion starts to sizzle, add the mushrooms and Five-Spice powder (or cinnamon), season with salt and pepper, and cook, tossing occasionally, until the mushrooms are tender and browned, around 8 minutes.

Transfer the mushroom mixture to a food processor, add the walnuts, and process until you have a smooth pate. Transfer to a bowl and serve warm or at room temperature.

This is heavenly. I just omit the oil and it's compliant with my way of eating. I love mushroom taste and think I will try it as a spread on a good piece of bread. Might taste like pate even 
rhank you very much for this recipe.

I added brandy to the mixture. I have 5 spices. It tastes like meat paté without any suffering.

Just made this with a glut of wild foraged mushrooms &amp; used pistachio kernels and ground allspice as those were in the cupboard.  Delicious.  Going in the freezer to have at Christmas. Thanks for the inspiration.

Top 2 vegan mushroom pate recipes from across the web

The most viewed vegan mushroom pate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Mushroom Pate

The BEST Mushroom Pâté

Top 2 vegan mushroom pate recipes from across the web

The most viewed vegan mushroom pate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mushroom Pate

The BEST Mushroom Pâté

The most viewed vegan mushroom pate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine