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
How to make mushroom pate | How to cook absolutely everything | GoodtoKnow
Subscribe to GoodtoKnow here:
Ingredients:
250g Chestnut mushrooms, finely sliced
300g flat cap mushrooms, finely sliced
2 banana shallots, peeled and finely sliced
2 garlic cloves, finely grated
½ bunch thyme, plus an extra sprig for garnishing
50ml olive oil
100ml rice, soya or oat milk
25ml Madeira
1 teaspoon table salt
freshly milled black pepper
50g non dairy butter
For the Lapsang Souchong jelly:
1 tablespoon Lapsang Souchong tea
1/2 6.5g sachet Vege-Gel
25ml Madeira
3 teaspoons maple syrup
sourdough croutons, or crackers, to serve
Read more at
More at:
GoodtoKnow:
Facebook:
Instagram:
Google+:
Twitter:
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
One Pot Creamy Mushroom Chicken | Creamy Garlic Mushroom Sauce
This one pot creamy garlic mushroom chicken recipe has the most delicious flavour and is so easy to make. If you've been following the channel for a while, you'll know that these recipes got me to where I am today and making them brings back so much joy and nostalgia. This recipe is fun, cheap, and delicious; I can guarantee you'll love it. Dig in and enjoy.
ALL MY LINKS -
Special Thanks To All Patreon Members
Ed
Angelo D
Alpha Leonis
Robbie M
M Odeh
CJE
David Taylor
Trip
Michael H
Mic Hendo
Brett
George Crossman
Featheredindian
Auntie Trev
Gricelda Gomez
Tucker Lutz
Scorpion Zevs
Bozo
Will Stanton
Aljo Cammo
Ken Ontko
Lei Nagata
Saul Pineda
James W Pharo
Mark McLane
Ohmachi
Josh
Al Philp
Adrian Keevill
Jonathan Sanchez
Naz
David Snuggs
Cat
Michae
Taliferrue
Michael
PrimeBrit
Lux
Chandler Todd
Jason Hart
BrownBanana13
Clark
Teisininkas Modestas Barauskas
Thorsten
Brandon
Zoke Miyama
Andrew Durham
Become A Channel Member -
Shout Out To Youtube Members -
Andrew Petri
Jason Campbell
Patricia Treslove
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Recipe Notes -
This dish is best when fresh, as the cream-based sauce can potentially split upon reheating. If you wish to store it, it will last two days in the fridge. I don't recommend freezing it.
This recipe is fantastic on its own but can also be served with all your favourite sides, such as mashed potato, pasta, rice and a wide range of vegetables.
The fresh herbs are optional, as well as the parmesan cheese, but they add incredible flavour. They can be substituted for their dried counterparts if you can't source fresh herbs. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can't take out, so adjust to your liking.
Cream alternatives will no longer make this dish the fantastic recipe that it is. Without cream, you'll need to add flour as a thickening agent, ruining the sauce's texture.
#onepot #mushroomsauce #onepotmeals
Walnut Mushroom Pâté | The Vegan Test Kitchen
Yes, this pâté from the Veganomicon includes a lot of mushrooms, but I assure you, you won't even notice them. Perfect for any fancy shindig--Christmas...New Year's Eve...Hanukkah...weddings...
*soy free
Buy The Veganomicon, 10th Anniversary Edition here:
(I may earn commissions for purchases made through the Amazon Affiliate link above, at no extra cost to you)
I've made it my mission to tackle every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
w/Eli Haynes, edited by JosephLucas
Visit our channel for more vegan reviews:
And Visit Us On:
INSTAGRAM:
FACEBOOK:
Walnut Mushroom Pâté:
3 tbsp olive oil
1 cup diced yellow onion
3 cloves garlic
1 tsp dried thyme
1 tsp dried tarragon
3/4 tsp salt
freshly ground black pepper
1 lb. cremini (baby bella) mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans
1 tsp balsamic vinegar
up to 1/4 cup cold vegetable broth
#vegan #veganomicon #pâté
Music:
Night Rider by Neil Krin
George Street Shuffle by Kevin MacLeod
Floot Smoothie by MusicBox
Dat Step by Gunnar Olsen
Mushroom and Garlic Mayo Spread
A protein-rich parsley-flavored mushroom spread for the vegetarian in you. With garlic mayo and sour cream. Although this is gluten-free the best way to serve it would be to spread it on slices of bread. On the other hand, nobody said this wouldn’t go well with chips, as a dip.
-----------------
Follow us on:
Facebook -
Instagram -
Twitter -
Tumblr -
Pinterest -