Description
Vegan mushroom pate is a delightful and savory spread that captures the earthy flavors of mushrooms in a creamy, plant-based form. Perfect for appetizers or as a tasty snack, this pate is simple to make and sure to impress even the most discerning palates.
Ingredients
Scale
- 2 cups shiitake mushrooms, cleaned and sliced
- 1/2 cup toasted walnuts
- 2 tbsp miso paste
- 2 tbsp peanut or almond butter
- 1 tbsp vegan butter
- 1/4 tsp turmeric
- 1/4 tsp ground cumin seed
- 1 tsp fresh grated ginger
- 1 clove garlic
(optional for garlic lovers) - 1 tbsp olive oil or vegan butter
- 1 tbsp lemon juice
- Salt & pepper, to taste
- 1 tsp dried thyme
Instructions
- Toast the walnuts: Toast them for 7-10 minutes in 350F oven, turning once. They are crispy brown when done but not burnt.
- Sauté the mushrooms: Heat olive oil or vegan butter in a pan. Add sliced shiitake mushrooms and sauté until about 6-8 minutes. Add the garlic (if using) and cook for another minute.
- Blend: In a food processor, combine the sautéed mushrooms, toasted walnuts, miso paste, peanut butter, lemon juice, spices, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
- Chill and serve: Transfer the pâté to a dish and refrigerate for 30 minutes to let the flavors meld together. Serve it chilled with crackers, bread, or fresh veggies.
- I love it even more after a day or two in the fridge.
This freezes well too!
- Prep Time: 30
- Cook Time: 20