Mushroom Pate - Mushroom Duxelle Recipe
Chef Jason Hill shows how to make mushroom pate — or a mushroom duxelle recipe — in this episode of Chef Tips.
This mushroom recipe is an easy appetizer for your holiday parties.
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Vegan Mushroom Pate Recipe #cooking #veganrecipes #pate #mushroom
Ingredients:
200g Shiitake Mushroom
200g Button Mushroom
3 tbsp Olive Oil
3 cloves Garlic
1 whole White Onion
1 cup Chickpeas
1/2 cup Mushroom Stock
2 tbsp Soy Sauce
Salt and Pepper
1 tsp Dried Thyme
Vegan Mushroom-Walnut Pate: Perfect Wine Pairing!
If you like mushrooms and you haven't tried this yet, OMG. Rich, earthy, herbacious... this plant-based pate is out of this world. This is one of my (Jules) ALL-TIME favorite snacks/appetizers.
You can find this recipe and oodles more in our cookbook, BEEFLESS CAKES - the JUICIEST COOKBOOK YOU WILL EVER LAY EYES ON:
For more tips, ideas, and a FREE plant-based primer, head over to
If you're in the market for a food processor, here's one similar to the model featured in this video (affiliate link):
MUSHROOM-WALNUT PATE RECIPE
½ c vegan butter or olive oil (or a mixture of both)
1 white or yellow onion, chopped
1 shallot, minced
16 oz your favorite mushrooms (I used baby bellas), diced
3 cloves garlic, minced
⅓-½ c fresh parsley, roughly chopped
¼ c fresh basil -OR- 2 T fresh sage -AND/OR- 1 T fresh thyme, roughly chopped
1 c walnuts
1 T white miso (optional)
1 T fresh lemon juice (optional)
⅓ c dry white wine or champagne to deglaze pan (optional)
salt and pepper to taste
In a large saucepan over medium high heat, heat butter/oil. Add onion and cook until translucent (5-10 minutes). Add mushrooms and continue cooking until mushrooms are completely cooked (15-20 minutes). You can put a lid on to help speed up process. If mixture begins to stick to bottom of pan, add a little water, broth, oil or wine, and stir. Add garlic, herbs, and salt and pepper (and lemon juice and miso paste, if using), cooking for 1-2 additional minutes and stirring frequently.
Turn off heat and set aside. To your food processor, add walnuts and give a few quick pulses. Carefully add your mushroom mixture and pulse until blended, but not pureed.
Serve at any temperature with crackers or crusty bread.
NOTE(S): If you don’t have a food processor, you can chop your mushrooms and walnuts more finely and mix together in your stovetop pan.
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
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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
Dr. LJ's Easy Vegan Walnut Pate: Great Substitute for Meat!
This is an easy nut pate, made with just a few vegan ingredients -- you won't believe how meaty it tastes!
Get the recipe here:
I wrote extensively about the benefit of eating more nuts, especially walnuts, in a blog (see link at end). This dish is ideal for Meatless Mondays, when you have vegan/vegetarian guests, or if you want to cut back on animal protein. You and your guests will be impressed with how “meaty” this tastes.
Garnished with dried cranberries or pomegranate arils, defrosted green peas, or bits of olive, this becomes a very attractive platter for holidays, brunch, or tea time.This also keeps well in a covered container for up to 5 days, so bring extra to work with you to have a hearty lunch!
Used as a sandwich spread, kids will not recognize it as nut-based. You can also stuff spoonfuls into romaine leaves, scooped-out tomatoes or bell peppers.
If anyone in your family has a nut sensitivity or allergy, substitute with sunflower seeds. In fact, those work so wonderfully, I recommend you try that variation, as well. Sunflower seeds only need to be soaked 6-8 hours – you can leave them soaking while at work and whip up this spread in a matter of moments when you come home.
Why nuts are so good for you:
Mushroom Pâté
All patés are not created equal. They don't have to be dense, heavy and decadently rich. In this version, an assortment of mushrooms, toasted walnuts and Parmesan cheese are the main ingredients. A coarse consistency is key to the great texture of the finished product. Served on a baguette or crackers or just grab a spoon and dig in. It's that good. For the complete recipe and thousands more original cooking and technique how2's, please visit how2heroes.com