Vegan Mushroom Pâté

This Vegan Pâté is rich and meaty, smooth and silky and so easy to make. It's nutritious and makes a great appetiser, lunch or snack that everyone will love! Made with mushrooms and walnuts, it's a delicious and elegant recipe that tastes just like a vegetarian version of French liver pâté!

Vegan Mushroom Pâté 

Ingredients

• 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
• 1 onion , diced
• 2 garlic cloves , minced
• 70 g (2.5 oz) mushrooms , sliced (I used chestnut/button mushrooms)
• 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)

• 50 g (1/2 cup) walnuts (or sub sunflower seeds)
• 2 tablespoons nutritional yeast
• 1/2 teaspoon dried herbs (I used a mixture of dried rosemary, sage and thyme)
• 1 teaspoon miso (ensure gluten-free if necessary)
• Salt + pepper to taste

Instructions

• Heat up the oil and add the onion and garlic once hot
• Fry for around 10 minutes until softened
• Add the mushrooms and fry for a further 5 minutes until softened
• Place the cooked onion, garlic and mushrooms in a food processor or blender along with all the other ingredients, and whizz until completely smooth - you might need to mix it around a few times
• Taste and adjust seasoning if necessary
• Enjoy immediately, or leave in the fridge for a few hours to firm up before serving
• Keeps covered in the fridge for a few days

Notes

What kind of mushrooms should you use to make Mushroom Pâté?

• The recipe will work with any type of mushrooms. But for ease, convenience and affordability, I recommend button/chestnut mushrooms.
• But you can also use portobello mushrooms, or shiitake mushrooms if you prefer the flavour of those.
• I wouldn’t recommend oyster mushrooms or king oyster mushrooms, because they won’t add as much flavour.
• For an even stronger mushroom flavour, you could add some soaked porcini mushrooms when frying the mushrooms.
• You could even add a little truffle oil for an indulgent twist and extra mushroom flavour
• If you don't like mushrooms, you can replace them with roasted eggplant (aubergine) or zucchini (courgette)!

https://www.rhiansrecipes.com/mushroom-pate/