Mushroom Pate (Gluten-Free, Vegan)

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This Mushroom pate is hard to stop eating. It’s the perfect starter or snack. If you love Mushrooms you will be in love with this recipe

Mushroom Pate is amazing

Mushroom Pate may not be quite what you are expecting when you think about pate, but I assure you, you will not miss the livers a Pate normally contains.

The flavour of the mushrooms  will hit you, boom right up front. Mushroom Pate in all its naked glory.

Once mixed and ready to go it keeps for a week which means you can dig in anytime you like. It can be made in a terrine dish and turned out or just scooped onto a serving plate along with crackers and cheese if you like.

It is unbelievably good with pickles or cornichons. In fact you could try it with any onion jam or tomato relish you like.

How to make Mushroom Pate

This extra flavoursome and deeply earthy pate is cooked and then blended. You’ll need to make it the day before for best results. Here are the important things to remember .

• Mushrooms. Use the freshest mushrooms.

1. Button or Champagne mushrooms small to medium white caps

2. Swiss Brown mushrooms (also known as Cremini)

3. Flat or field mushrooms. Theses are essentially buttons that have grown up and opened. The dark gills have a deep flavour.

4. The Portabella brown flat mushrooms are also a bit more flavourful than the white flat (field) mushrooms. They are brown button mushrooms older fungus siter.

Don’t skip using the dried Porcini mushrooms they add depth and savouriness. A great place for mushroom information is on the mushroom website

• Sweat and cook the base . Sweating down and cooking the onions, garlic and then mushrooms is crucial to the end flavour. Use a nice big pot or pan and cook over a medium heat without stewing.
• Nutritional Yeast  . Don’t skip this ingredient. You will find it in the health food section of the supermarket. It’s that cheesy, nutty, flaky, yellow condiment  These flakes taste a little like adding parmesan cheese. They add a savoury umami flavour to vegetable dishes.

Mushroom Pate is for anytime.

• Eat this mushroom pate on toast
• On sour dough with eggs and avocado for brunch
• With crackers as a dip or snack
• Dressed up with cornichons (baby gherkins) or onion jam as a starter
• Take it in a jar for a picnic
• Use it as a base for a salad
• At dinner with slabs of roasted pumpkin and tahini miso cream dressing (if you want the recipe for this let me know)
• Serve it with a drizzle of truffle oil
• You could also serve this with Truffle Parmesan grated on top!

Print Recipe

Mushroom Pate

This Mushroom pate is hard to stop eating. It's the perfect starter or snack. If you love Mushrooms you will be in love with this recipe

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Starter, entree, snack

Cuisine: Alergy friendly

Keyword: Mushrooms, vegan

Servings: 10

Calories: 142kcal

Ingredients

• 250 gm onion diced
• 30 gm garlic crushed (about 4 large cloves)
• 50 gm Nutalex or butter
• 40 ml olive oil
• 500 gm Flat mushrooms or portabella chopped
• 500 gm button mushrooms or Swiss Brown chopped
• 30 gm dried porcini mushrooms soak in cold water - just to cover
• 40 ml brandy 2 tablespoons
• 20 ml lemon Juice 1 tablespoon
• 40 gm nutritional yeast flakes 1 cup
• 2 Tablespoons Thyme fresh or 2 teaspoons dried
• 1/2 teaspoon salt plus more if needed
• 40 ml dark soy sauce (colour and flavour) this is the darkest soy available
• 1/2 teaspoon black pepper cracked

Instructions

• You will need a bread/ loaf tin. Around 25 cm x 10 cm (about 10 in x 6 in) . Spray and line the tin with go between or baking paper.
• Warm a medium large pot and add the butter and oil. Add the garlic, chopped onions and thyme and cook till softening and just starting to colour a little.
• Add the chopped mushrooms and cook stirring well till the mushrooms start to soften and break down. This is the best time to add salt and pepper to season up the mushrooms You may need to add a little extra olive oil if it seems dry.
• Add the brandy, soy, lemon juice and yeast and stir through well and bring just to a simmer. Take off the heat.
• Pile the mushrooms into a blender and puree. Then pile into the loaf tin.
• Cover the top of the Pate well with layers of clingwrap. I like to put something heavy on the top to weigh the Pate down and compress it. You can use a thick piece of cardboard and lay it over the top of the pate. Sit two or three cans of beans on top and put the loaf tin in the fridge overnight
• Serve the pate sliced with Cornish horns, Beetroot and balsamic jam Garlic mushroom whole- or sliced and crackers

Notes

• The pate is Vegan but it can be made with butter if you prefer.
• Make sure that you soften the onion and garlic first to get all the sweetness and flavour out of them.
• When adding the mushrooms cook them gently allowing accumulated water to eveporate and the mushrooms to cook down before adding the brandy and other ingredients.
•  Nutritional yeast is from some supermarkets (healthfood section) and also wholefood stores. It has a cheese like seasoning quality.
• It can be served after being chilled as a loaf but it can also be spooned out onto a plate or cracker.

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