Vegan Mushroom Pate, It’s pretty simple! You can make this pate in under 20 minutes. Watch the video if you want a visual guide, or read on for an overview of the steps.
Clean and chop your mushrooms. We usually don’t wash our mushrooms, just gently brushing them to clean them.
Then in a frying pan with some good olive oil, fry some diced onions for a bit, then add the garlic, salt, mushrooms and herbs. The mushrooms will shrink considerably and give off their juice. If your mushrooms are a bit dry, you might want to add a splash of water to start them off.
Wait until the mushroom liquid has evaporated, remove from the heat and then add the soy sauce. The soy sauce really adds to the umami flavor of the pate. We recommend an organic soy sauce like this.
In a dry pan, toast the walnuts until golden brown. You’ll want to move them around often so they don’t burn.
When the mushroom mixture and nuts have cooled down enough, blend them in a blender or food processor with a small splash of water until you have a uniform texture. The amount of water you will need may vary depending on how much mushroom liquid you have leftover. Add just enough so it blends easily. If you’ve got a super high powered blender you may not even need to add any.
Switch up your variations: Instead of walnuts you can try using other nuts, such as almonds or hazelnuts. And for a nut free mushroom pate, then toasted sunflower seeds or pumpkin seeds work great too. As an alternative to soy sauce, you can use tamari sauce for a gluten free version, or coconut aminos for a soy free pate. If you fancy you can add a splash of vegan sherry to deglaze the mushrooms. You can use fresh herbs instead of dried. You’ll want to use about 3 times as much. For example 3 tsp fresh chopped rosemary instead of 1 tsp dried rosemary.
1.) Dice the onions, finely chop the garlic and chop the mushrooms.
2.) 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.
3.) Add the garlic, mushrooms, pepper and herbs.
4.) 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
5.) Remove from the heat, and stir in the soy or tamari sauce .
6.) In another pan, toast the walnuts over a medium high heat until they are golden brown. Stir frequently.
7.) 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.
8.) Salt to taste and blend once again before serving.