Mushroom Pate

Mushroom Pate

This delicious vegan mushroom pate goes perfectly slathered on slices of freshly cooked toast. It’s light and tasty and you can modify the flavours with extra herbs and spices. Experimenting with the mix can be a lot of fun.

Mushroom Pate

I have seen a few recipes for vegan pates but I love this mushroom one. I don’t have alcohol in the house and prefer not to buy it for food so instead of cognac I have used orange juice and it tastes great. Some recipes call for some beetroot puree to make it pinker, that doesn’t bother me so I left it out this time but in the past I have blended up some pickled beetroot and added that to give it a pinker colour.

Season to your taste throughout. I like mine salty so I added some extra and then of course covered my pate with salt and pepper once it was spread on the toast. Such a great breakfast meal.

See recipe below.

Mushroom Pate Ingredients Mushroom Pate Onion Mushroom Pate Mushrooms Mushroom Pate Spices Mushroom Pate Butter Mushroom Pate Food Processor Mushroom Pate Blended Mushroom Pate

Mushroom Pate
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5 from 2 votes

Mushroom Pate

Vegan mushroom pate perfect for slathering on some fresh crunchy toast.
Servings 15 slices of toast worth
Calories 95kcal

Ingredients

  • 1 Medium Brown Onion Diced
  • 2 Cloves Garlic Minced or finely diced
  • 2 Tablespoons Olive Oil
  • 250 Grams Mushrooms I used a combination of cup and flat but you can use whatever you have available
  • 2 Pinches Salt
  • 2 Teaspoons Rosemary I use dried
  • 2 Teaspoons Thyme I use dried
  • 2 Teaspoons Sage I use dried
  • 4 Tablespoons Orange Juice
  • 1 Tablespoon Nut Butter I use Nuttelex
  • 100 Grams Walnuts Toasted
  • 240 Grams Cooked Lentils 400g can drained and rinsed if using store bought
  • 2 Tablespoons Soy Sauce

Instructions

  • Heat the oil in a non stick frying pan on medium heat and brown the onions until nice and soft. You want them caramelised with some beautiful burn marks to give it depth.
  • Add the chopped garlic cloves and let those soften, stirring regularly for about 2 minutes.
  • Add the mushrooms and a dash of water to the pan and cook stirring regularly until they are nice and soft and brown, around 4 minutes.
  • Add the salt and the herbs and mix, cooking a further 2 minutes.
  • Add the orange juice and stir cooking for 2 minutes.
  • Once the ingredients are well combined and cooked, add the nut butter and stir, letting it thicken in the pan for a minute or so.
  • Add the contents of the pan to a food processor with the walnuts, lentils and soy sauce. Pulse to combine, then scrape down the sides.
  • Process for around 3 or 4 minutes on high speed until nice and smooth, tasting for seasoning. Adjust by adding salt and pepper as desired and if too thick, add some more orange juice.
  • Store in the fridge for a few days or you can probably freeze in smaller batches.

Notes

Nutrition

Serving: 50g | Calories: 95kcal | Carbohydrates: 4.8g | Protein: 3.6g | Fat: 7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 2.1g | Sodium: 145mg | Potassium: 125.7mg | Fiber: 2.3g | Sugar: 1g



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