Vegan Mushroom & Walnut Pâté
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In this video, I show you how to make vegan pate. This is my most favourite veggie pate ever: Vegan Mushroom & Walnut Pate! Not only is this recipe delicious but this makes for a great vegan appetizer for a party. Make this vegetarian pate, pop it in the fridge, and when you're ready to head out to the party, just grab the vegan mushroom pate along with a loaf of crusty bread or a box of crackers and boom! Delicious party appetized complete. Disclaimer: This video description contains affiliate links. As an Amazon Associate, I earn from qualifying purchases
Mushroom Pate Recipe l Homemade Holiday l Whole Foods Market
Transform mushrooms into a rich and satisfying pâté that’s perfect with holiday cocktails or as a starter for a large family meal. Vegetarians don’t have to miss out on this spectacular spreadable delicacy at your next party. Serve with chewy sliced ciabatta or crackers.
Ready to get started? Check out the recipe here:
Ingredients:
2 tablespoons butter
6 shallots, finely chopped
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound mushrooms, finely diced
1/2 cup cream cheese
1/4 cup soft whole wheat bread crumbs
1 tablespoon Dijon mustard
2 eggs, lightly beaten
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Mushroom Pate Recipe l Homemade Holiday l Whole Foods Market
Easy Homemade Pate with Mushrooms and Herbs | Quick Vegan Recipe
Do you know how you can quickly and easily make a gluten-free and dairy-free vegan pate? So, today's culinary adventure is Homemade mushroom pate with herbs!
This plant-based recipe is pretty simple, but the result will surely please you. The pate turns out to be very airy, like mousse. It spreads easily over crackers and toasts. This vegan pate can be a great addition to your breakfast.
Don’t miss a new culinary adventure next week!
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IT'S FAUX GRAS TIME! 2 WAYS VEGAN MUSHROOM PATE⎜TO BE SERVED HOT OR COLD
FAUX GRAS: VEGAN MUSHROOM PATE SERVED COLD OR IN A HOT SCANDINAVIAN WAY: LEVERPOSTEI
INGREDIENTS:
1 tablespoon of olive oil
6 shallots, sliced
400g (80oz) of mushrooms
1/4 cup of ground hazelnuts or pecans
1 tablespoon of vegan cream cheese or vegan cream (recipe below)
2 tablespoons of vegan butter (recipe below)
Fresh rosemary, thyme, and sage, approx. 2 teaspoons of each
2 tablespoons of cognac
Salt to taste
1 tablespoon lemon juice
Lemon zests
1/5 teaspoon black pepper
1/5 teaspoon white pepper
1/2 teaspoon garlic powder or two minced garlic cloves
A pinch of nutmeg
FOR THE OPTIONAL MELTED BUTTER TOPPING:
Pink peppercorns
2 tablespoons of vegan butter, melted
METHOD:
Process the mushrooms until they become finely minced. Add the olive oil to a skillet on medium heat, add the shallots, sauce until golden, add the herbs, sauté for one minute more, add the mushrooms along with the salt, garlic powder, nutmeg, and peppers, sauté until golden brown, stirring occasionally.
When the mushrooms form a golden-brown crust, add the hazelnuts, stir to combine, add the cognac, stir for a few seconds, turn off the heat, add the mushrooms back to the food processor, process them until they are smooth.
Put the mushroom pate back to the skillet with 2 tablespoons of vegan butter, stir to combine, add the vegan cream cheese, stir to combine.
Put the pate in a jar, let it comes to room temperature, then add the melted vegan butter to the top along with the pink peppercorns, then, put it in the fridge for at least 4 hours.
- For the Scandinavian way: add the pate to a small baking tray and bake it for about 15 minutes in 320F. Serve it with a side of salad, pickles, and sautéed mushrooms.
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❤️ MY VEGAN BUTTER RECIPE:
❤️ MY VEGAN CREAM CHEESE RECIPE:
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IT'S “FAUX” GRAS TIME! 2 WAYS VEGAN MUSHROOM PATE⎜TO BE SERVED HOT OR COLD recipe by chef Jana
Mushroom Pate Recipe
An easy appetizer, this spread is savory and great with crackers. This spread also works well on sandwiches. Great flavor and texture, and simple to make. Vegan, glutenfree and under 30 minutes to make. I usually make this appetizer with walnuts; but I've substituted them for sunflower seeds in this video for anyone that may be allergic to nuts. Super delicious both ways!
Ingredients
1 tablespoon olive oil
8 ounces of cremini mushrooms, sliced
4 cloves garlic, minced
1/2 cup white wine
4-5 sprigs of fresh thyme (or about 1/2 teaspoon dried)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sunflower seeds or walnuts; soaked in hot water for 15 minutes, then drained
water as needed to blend
Directions
Heat the olive oil in a pan on medium heat. Add the mushrooms and cook until lightly browned. Add in the garlic and cook for about another minute. Then add the white wine, thyme and salt, and simmer for about 15 minutes. Remove from heat and let cool. When cooled, add this mixture and the sunflower seeds or walnuts to a food processor. Process until you have a paste, adding in a little water as needed for proper consistency. Pour mixture into a container and place in the fridge until ready to serve.
instagram: laura_naturgirl
Easy Homemade Mushroom Pate
Perfect on crackers, toasted bread, sandwiches or wraps. I like it a bit spicy so I add flavored olive oil with dried chili peppers. Let me know how you prefer it ;)
Ingredients:
7 mushrooms
2 cloves of garlic
100 g cashews
flavored olive oil (dry chili peppers, garlic and oregano)
sage
sal and pepper
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