Watch recipe: Mushroom Pate
A delectable pate with porcini, shitake and oyster mushrooms. Served with grilled pita bread or crackers.
Watch more videos:
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.
???? PRINTABLE RECIPE:
❤️ MY VEGAN BUTTER RECIPE:
❤️ MY VEGAN CREAM CHEESE RECIPE:
—————————————————————————————————————————————————————
???? Visit my Amazon Shop:
♥︎ The ceramic casserole dish I use:
♥︎ The gratin dish I love:
♥︎ The skillets I love:
♥︎ The skillet I use:
♥︎ The dutch oven casserole I use:
♥︎ The food processor that I love:
♥︎ The pot I use:
♥︎ The baking sheet I use:
♥︎ The wok I use:
♥︎ The pan I use:
♥︎ The knife I use:
♥︎ The camera I use:
♥︎ The measuring cups I use:
♥︎ The measuring spoons I use:
♥︎ The garlic keeper I use:
---------------------------------------------------------------------------------------------------------------
Support me on Patreon:
Follow me on Social Media:
Instagram: @chefjana
Follow me on Facebook: Chef Jana Pinheiro
Music:
Deck the Halls by Loren Marie
Christmas by Luca Francini
Christmas Jazz by Pinkzebra
IT'S “FAUX” GRAS TIME! 2 WAYS VEGAN MUSHROOM PATE⎜TO BE SERVED HOT OR COLD recipe by chef Jana
Earthy Mushroom Pâté with Fresh Herbs Recipe
Having a French-themed dinner party? Serve this vegetarian-friendly mushroom, almond, and herb spread, and guests will be clamoring for pieces of toast to enjoy with it.
#mushrooms #appetizer #recipes
Get the Full Recipe:
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
Pink Mushroom Toast
Super rough recipe below bc it's just toast so add what you like, always taste as you go, and enjoy!
1️⃣ Brush any excess dirt off the mushrooms and chop any big ones into smaller equal pieces.
2️⃣ Make your spread with 2 tbsp Greek yogurt, 1/2 tbsp tahini, a squeeze of lemon juice, 1 tsp of honey, and pinch of salt. Mix, taste, and adjust any ingredients to taste.
3️⃣ Add some butter or EVOO to your pan, add mushrooms, after a minute add a few minced garlic cloves, a sprinkle of sumac, a sprinkle of red chili flakes, and a sprinkle of salt. Sauté for just a few minutes until mushrooms are all a golden color.
4️⃣ On your toasted bread of choice, add a layer of the spread, then some greens (I used wild arugula here), the mushrooms, and some za'atar mixed with a bit of olive oil to drizzle on top.
#mushroomtoast #farmersmarket #shorts
VEGAN PÂTÉ | Easy Mushroom & Walnut Spread Recipe
You asked for it... you got it! Here is our highly requested recipe for vegan pâté made with mushrooms and walnuts! This stuff tastes amazing, we've even fooled some friends with it. Use it as a spread on breads, sandwiches, crackers, canapés, etc... whatever you want, you'll want to eat it with everything. It's so easy to make and stores well in the fridge for up to 7 days. Enjoy!
Ingredients
225 gr mushrooms (we used 12 mediumish/large cremini mushrooms)
1/2 a small onion
1/2 cup walnuts
1 tsp soy sauce
1/2 tsp garlic powder
2 tsp nutritional yeast
1/4 tsp ground sage (optional)
1/4 - 1/2 tsp salt (adjust to taste)
1/8 tsp pepper
Roughly slice and dice onion and mushrooms. Sauté with 1 tsp of oil on med-high heat for 5-7 minutes or until brown and most of the liquid has evaporated. Allow mushroom mixture to cool for 10 minutes. Combine sautéed mushroom & onion with the remaining ingredients in a food processor/ blender and process until smooth. Store in a airtight jar/ container in the fridge for up to 7 days.
Please LIKE, COMMENT, and SHARE. Click on the Kale Sandwich and SUBSCRIBE for more vegan recipes & vlogs!!!
Be weird with us and follow us on:
~~~Don't forget to tag us to show us your awesome food creations! We love to see your take on our recipes~~~
Follow us on Vegan Amino
iOS:
Android:
Follow us: thekalesandwichshow
Music by Birocratic
Song: Ergo