Vegan Mushroom Pate w/ Crispy Shallots (25 minutes)
Difficulty: 1/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 20-25 minutes
Servings: 6-8
The Challenge: Vegan Pate
Please note this is a preview of an upcoming recipe from my cookbook, Vegan Food That Doesn’t Suck. The cookbook is currently in the works. Pre-order here!
Pate is gross. Its liver blended until smooth. The process to make the liver fatty enough for pate though is one of the most inhumane meat processes in the world. I don’t spend a lot of time talking about animal rights on here - I focus on the food, but pate is something that no one should eat.
So, here is a kickass hot damn version of pate made completely of mushrooms. It is smooth, decadent, and delicious. Its important to use softer mushrooms like oyster and shiitake that you can easily blend in a food processor. We also use a blend of spices, nuts, and some sauce to create the flavor profile you’re looking for and the texture that makes it spread like magic.
Pate is best on crunchy toast or with some crunchy vegetables. Here I like to put it on some crostini with crispy charred shallots + arugula. A drizzle of spicy oil or with some soft cheese would be great as well (vegan of course).
Make this at your next party and wow your friends + family. The color is like not the best let’s be honest, but its amazing in flavor and just downright heartwarming.
Yum yum, let’s get into it!
Ingredients:
Mushroom Pate
3 tbl vegan butter (separated into 2 tbl + 1 tbl)
2 shallots, diced
2 garlic cloves, minced
2 sprigs of thyme, leaves picked off
Spices: 1/2 tsp dried rosemary, 1/2 tsp salt, 1/4 tsp coriander, 1/4 tsp white pepper
8 oz oyster mushroom + shiitake mushroom
1 tbl soy sauce
2 tbl red wine
1/2 cup walnuts, roughly chopped
1/3 cup veggie broth
1 tbl vegan cream cheese (sub with another 1 tbl of vegan butter)
The Rest
2-3 medium shallots, diced into rings + 1.5 tbl olive oil
1 cup arugula
toasted crostini
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowls . Food Processor . Small Castiron Pan . Medium Non-Stick Pan
Before You Cook:
Chop + wash fresh ingredients
1. To start, add 2 tbl of vegan butter to a large frying pan. Cook for 60 seconds over medium heat before adding shallots + garlic. Cook 5 minutes. Then add spices + thyme. Cook 60 seconds. Add mushrooms. Cook 3-4 minutes then add soy sauce + wine. Reduce heat to very low and cook another 3-4 minutes until mushrooms are very soft.
2. While the mushroom mixture cooks, add the walnuts to a small to medium castiron pan or nonstick pan. Heat over medium heat dry. Cook for 3-4 minutes, stir, cook another 3-4 minutes. Cook until starts to brown/blacken and gets fragrant.
3. Once mushrooms + walnuts are done, add to a food processor with the 1 tbl of vegan butter, 1 tbl vegan cream cheese. While blending, pour in veggie broth. Scrape down sides and blend. Do this 3-4 more times.
4. The consistency should be very smooth almost like a peanut butter or cashew butter type consistency. If you feel its too grainy/chunky, continue to blend and add more broth.
5. To finish, serve the pate with crispy shallots, crostini, and arugula. To make the shallots, add to a hot pan with olive oil and cook for 6-7 minutes until starting to blacken.
