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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
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
Servings Prep Time
10 20
Cook Time
10
Servings Prep Time
10 20
Cook Time
10
Ingredients
  • 250gm oniondiced
  • 30gm garliccrushed (about 4 large cloves)
  • 50gm Nutalexor butter
  • 40ml olive oil
  • 500gm Flat mushroomsor portabella chopped
  • 500gm button mushroomsor Swiss Brown chopped
  • 30gm dried porcini mushroomssoak in cold water – just to cover
  • 40ml brandy2 tablespoons
  • 20ml lemon Juice1 tablespoon
  • 40gm nutritional yeast flakes1 cup
  • 2Tablespoons Thymefresh or 2 teaspoons dried
  • 1/2teaspoon saltplus more if needed
  • 40ml dark soy sauce(colour and flavour) this is the darkest soy available
  • 1/2 teaspoon black peppercracked
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add the brandy, soy, lemon juice and yeast and stir through well and bring just to a simmer. Take off the heat.
  5. Pile the mushrooms into a blender and puree. Then pile into the loaf tin.
  6. 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
  7. Serve the pate sliced with Cornish horns, Beetroot and balsamic jam Garlic mushroom whole- or sliced and crackers
Recipe Notes

Some notes about the pate.

The pate is Vegan but it can be made with butter if you prefer.

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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