Oct 062015
 
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Mushroom Pate

 

I’m a big fan of savoury spreads and I have been looking around for a good Mushroom Paté recipe for a while.

 

Most of the recipes I have come across include some kind of spreadable dairy component such as creme fraiche, sour cream, or cream cheese. I tried a recipe with creme fraiche and although it was good, the mushroom flavour was rather diluted.

 

What I wanted – what I craved – was a Mushroom Paté with a savoury umami mushroomy flavour front and center. After some experimentation and the discovery of a half-used forgotten jar of dehydrated mushrooms at the back of my spice cupboard, I came up with a recipe which is bursting with that concentrated mushroom flavour that I just adore. If you love mushrooms, I’m sure you will love this recipe too!

 

Share your thoughts: What is your favourite way to eat mushrooms?

 

Mushroom Pate

 

MUSHROOM PATE

(Makes 1.5 cups)

 

Ingredients:

(You will need a food processor or blender for this recipe)

1/2 cup / 40g / 1.5 oz walnuts

3 Tbsp extra virgin olive oil

7g / 0.25 oz dehydrated mushrooms + some hot water to rehydrate them (once rehydrated and chopped, the mushrooms should come to about 3 Tbsp)

250g / 9 oz fresh mushrooms (one type or a mix of mushrooms – anything except white button mushrooms which lack flavour)

100g / 3.5 oz onions or shallots, diced

3 garlic cloves, peeled and chopped

1 loosely packed Tbsp chopped fresh tarragon leaves (fresh sage or thyme would be good alternatives)

1 tsp sea salt

1/2 tsp balsamic vinegar

1/2 tsp Dijon mustard

 

Directions:

  1. Put your dehydrated mushrooms in a small bowl and cover them with about an inch of hot water. Leave the mushrooms to rehydrate for about 20 minutes. After 20 minutes, remove the rehydrated mushrooms from the water (you will not need the mushroom water for this recipe, but you can reserve it for another purpose.) Chop the rehydrated mushrooms.
  2. While your mushrooms are rehydrating, you can toast your walnuts (either on the stovetop or in the oven). (1) To toast your walnuts on the stovetop, put them in a dry pan (I use a small cast iron pan) and turn the stove on medium-high heat. Toast the walnuts in the pan for about 3 minutes, tossing the walnuts frequently for even cooking. (2) To toast your walnuts in the oven, preheat the oven to 350F/175C and spread the walnuts in a single layer on a cookie sheet. Toast in the oven for 7-10 minutes, shaking from time to time for even cooking. When toasted, remove the walnuts from the heat and allow to cool.
  3. Wipe your fresh mushrooms with a dry kitchen towel (if they are very dirty, wash them first), and then chop them. (You will use a food processor or blender later, so the pieces can be roughly chopped.)
  4. Chop your onion and garlic.
  5. In a saucepan, warm 3 tbsp of extra virgin olive oil on medium heat.
  6. Sautée the chopped onions until just translucent, about 2 minutes. Add the chopped garlic and sautée for a further 2 minutes. Do not allow the onions or garlic to get brown.
  7. Add the rehydrated mushrooms and sautée for a minute.
  8. Add the fresh chopped mushrooms, herbs and 1 tsp salt.
  9. Sautée until all the water in the saucepan has evaporated.
  10. Turn off the heat and add 1/2 tsp balsamic vinegar and 1/2 tsp Dijon mustard. Mix well to combine.
  11. In a food processor, add the toasted walnuts and process until just broken up.
  12. Add the mushroom mixture into the food processor and process to desired consistency. You want the mixture to stick together but not become too smooth.
  13. Pour the mushroom pate into a small container or jar, and refrigerate for at least 2 hours to set.
  14. Serve on top of thinly sliced baguette, crackers, or cucumbers.
  15. You can add optional extra garnishes such as pickles or capers.

 

Share your thoughts: What is your favourite way to eat mushrooms?

 

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  4 Responses to “Recipe: Mushroom Paté (Vegan)”

  1. Delicious & so healthy too. I’ve been looking for a vege pate recipe. Thanks, Erum!

  2. I was raised with mushrooms, but those freshly picked in the forest during early Autumn. I remember the house smelling of mushrooms drying in the kitchen. But my favourite way to eat them is to put them on the frying pan: onion slightly browned on the butter, fresh mushrooms, salt, chayenne paper and wait till it’s done. Usually having it on the rye bread.

    • Wow, what an amazing memory from your childhood! Thanks for the the mushroom recipe – it sounds delicious. Now I know what I’m going to try with my next batch of mushrooms :-)

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