Creamy Vegan Mushroom Pâté Food

CREAMY VEGAN MUSHROOM PâTé

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.

CREAMY MUSHROOM PATE

Steps:

• Warm olive oil in a large sauté pan over medium heat. Add sliced mushrooms, shallots and garlic and stir to combine, cooking until mushrooms begin to sweat.
• Add fresh thyme and marsala and stir to combine. Let cook until mushrooms are nice and sautéed, about 5-7 minutes. Add salt and pepper and stir again to combine.
• Transfer mixture to the bowl of a food processor and pulse until a rough purée forms. Cut butter into three separate tablespoons and add to the food processor. Pulse until a creamy (not chunky) purée forms, season with more salt and pepper, if needed.
• Transfer to a bowl and serve with baguette, crackers and cheese.

VEGAN MUSHROOM PâTé

Steps:

• Place raw cashews into a bowl and pour over boiling hot water from the kettle. Leave to soak for one hour and then drain and rinse.
• Add the soaked cashews (drained) to your blender jug along with lemon juice, coconut cream, distilled white vinegar, salt and onion powder. Blend until smooth. Set aside to use later.
• Add olive oil and chopped onion to a frying pan or skillet on medium heat. Sauté the onions until softened.
• Add crushed garlic, dried rosemary and red pepper flakes and sauté for a minute to toast the spices.
• Add sliced mushrooms and sauté until they have released water and the water cooks off.
• Pour in the sherry and add sea salt and black pepper and sauté until the sherry cooks off.
• Turn off the heat and pour in the cashew blend and stir in until well mixed.
• Transfer the mushroom mix to the food processor. Add fresh chopped parsley and process together until well mixed but still a little chunky.
• Serve topped with fresh chopped parsley and with crackers or fresh crusty bread on the side.

VEGETARIAN MUSHROOM PATE

Steps:

• put oil+butter in a frying pan over medium heat, peel+finally chop shallots+garlic,add to pan cook for 3 minutes
• Finely sliced mushrooms, add to pan with port if using and season with salt+pepper
• turn up heat+cook for 8 mins or till mushrooms have softened and liquid has evaporated
• roughly chop chestnuts,
• tip mushrooms in food processor with chestnuts and some of the tarragon and cheese, blitz for a few minutes till smooth, divide into ramekins, place remainder of tarragon on top and chill

CREAMY MUSHROOM PATE

Steps:

• Melt the butter in a medium skillet over med-high heat.
• Add in shallots; cook, stirring, until softened, about 1 minute.
• Add in mushrooms; cook, stirring until softened, about 5 minutes.
• If liquid has seeped from the mushrooms, continue cooking until all liquid has evaporated.
• Stir in parsley and savory; cook, stirring, 30 seconds.
• Remove from heat; stir in cream cheese, 1 ounce at a time, until melted and completely combined.
• Stir in heavy cream; season to taste with salt and pepper.
• Chill.
• Serve with bread/crostini.