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Mushroom and Walnut Pate

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Mushroom and Walnut Pate

Pâté is the easiest thing to make – providing you have a blender of some sort. I make mushroom and walnut, but once you are an experienced cook you can experiment. Mushrooms just provide the best base as they become silky and substantial when cooked.

Pâté is the easiest thing to make – providing you have a blender of some sort. I make mushroom and walnut, but once you are an experienced cook you can experiment. Mushrooms just provide the best base as they become silky and substantial when cooked.
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Directions

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Yields: 10 Servings
Instructions:
Most of the food I make as a vegan is three things; easy, cheap, nutritious.

This pate is no exception. What I like about it is you can create something that is similar to the old liver pates we are used to. The brandy or whiskey gives it this flavour. You’ve got the healthful properties of mushrooms, Dr Joel Furhman talked about their cancer prevention qualities in his book Super Immunity. Walnuts are touted as good for the heart and brain health, among many other things.

The vegan margarine and alcohol in this recipe are the decadent bits, but it all tastes decadent whilst being healthful.

Ingredients:

2 mushrooms – chestnut and button
1 walnuts
2 onion -chopped
4 cloves garlic
  margerine
  brandy
  black pepper
  salt

Steps:

Cook the mushrooms, walnuts, garlic, and shallots in your margarine. Cooking in margarine will give a creamier taste than using any oil, but you could experiment with flavours once you’ve mastered the recipe; truffle oil may go nicely and give an even more decadent taste.
Add in as much black pepper as you like, a few turns of a mill. Add in about three caps of the brandy/whiskey. This will give the mixture a nice liquid to cook in.
Put the lid on, turn heat to low, and leave to marinate and cook.
After about 15 minutes you will end up with a drier mixture. All the alcohol will be cooked out leaving just the flavour.

Leave to cool before blending.

Blend the mixture either in batches or simply blend, stuff more in, blend, stuff more in – you could end up with a variable mixture this way; smooth plus a few “bits” (which is perfectly palatable). It’s all about how you like your pate.
You can serve and store your pate in saved containers. Here I have an old hummus pot, a jar, and an old tin can.
Stick some toppings on: Black pepper or nutritional yeast perhaps.
Store your pates in the fridge to serve cold, gift to friends, take to parties for entrees.
Store your pates in the fridge to serve cold, gift to friends, take to parties for entrees.
Serve on bread (I used frozen garlic bread slices here) straight from the can for a nutrient-rich snack.

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