VEGAN MUSHROOM PATE
This easy vegan mushroom pate is so tasty and flavoursome. It's quick to make, but it will disappear even quicker!
Provided by Sophie & Paul
Categories Dip
Number Of Ingredients 12
Steps:
- Dice the onions, finely chop the garlic and chop the mushrooms.
- In a frying pan, heat the olive oil and then add the onions and fry for a couple of minutes until they are starting to turn translucent.
- Add the garlic, mushrooms, pepper and herbs.
- Continue to fry until the mushrooms have shrunk down and their liquid has evaporated. If the mushrooms are a bit dry, add a splash of water to start them off
- Remove from the heat, and stir in the soy or tamari sauce .
- In another pan, toast the walnuts over a medium high heat until they are golden brown. Stir frequently.
- When the nuts and mushroom mixture have cooled down enough, combine them in a blender. Blend whilst gradually adding a splash of water until you have a spreadable uniform texture. Scrape down the sides as needed The amount of water you need will vary, so start off slowly. If you have a high speed blender, you may not need to add any.
- Salt to taste and blend once again before serving.
Nutrition Facts : Calories 109 kcal, Carbohydrate 6 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 339 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EXOTIC MUSHROOM AND WALNUT PATE
I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!
Provided by w
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
- In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
- Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
- Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g
MUSHROOM & TARRAGON PâTé
This low-fat, easy pâté is a perfect vegetarian starter
Provided by Good Food team
Categories Buffet, Dinner, Starter, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
- Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
- Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.
Nutrition Facts : Calories 137 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.38 milligram of sodium
MUSHROOM HAZELNUT PATE
This delicious savory pate is great on crackers, toast, or as a dip for veggies. Its rich umami flavor makes it a wonderful and satisfying vegetarian sandwich filling, too!
Provided by Bobbie Kramer
Categories Appetizers and Snacks Vegetable Mushrooms
Time 56m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
- Toast hazelnuts in the preheated oven until golden brown and skins start to flake off, 10 to 15 minutes. Watch carefully as nuts go from toasted to burnt very quickly. Rub toasted nuts in a clean dishtowel until most of the skins slip off.
- Chop hazelnuts in a food processor into coarse crumbs.
- Melt butter in a large skillet over medium heat. Add mushrooms and onions; cook and stir until mushrooms are cooked through and onions are soft and translucent, about 10 minutes. Add thyme leaves and salt; cook, stirring, about 1 minute. Cool mushroom mixture briefly, about 10 minutes.
- Pour mushroom mixture over hazelnuts in the food processor. Pulse until pate is fairly thick and brownish-gray in color, about 1 minute.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 4 g, Cholesterol 6.1 mg, Fat 6.5 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 76.5 mg, Sugar 1.6 g
VEGAN MUSHROOM & WALNUT PâTé
The perfect party appetizer. Quick and easy to make, can be made ahead of time, full of flavour, a total crowd pleaser. Perfect for the holidays or Thanksgiving.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
- Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
- If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation. Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.
Nutrition Facts : Calories 128 kcal, Carbohydrate 5 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving (1/8 of the pâté)
MUSHROOM & NUT PATE
Found this recipe years ago, and don't even remember where it came from. I've tweaked this endlessly, adding parmesan cheese, different nuts, combinations of mushrooms, and different seasonings. If you like mushrooms and nuts, you'll like this. The recipe even looks like a pate - very similar color and texture. We especially like it hot, but it's still very good cold (put on a cracker, top with some cheese and roasted red pepper and broil - yum) or at room temperature. Great year-round, and especially at parties.
Provided by Lizzie-Babette
Categories Spreads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Spread nuts in shallow pan and toast in oven until lightly browned (note: if you're using a combination of nuts, toast each kind separately, as some take longer than others).
- Melt butter or margarine in large frying pan/skilled on medium heat.
- Add onions, garlic, mushrooms, salt, thyme, and pepper.
- Cook, stirring occasionally,'til onion is soft and most of the juices have evaporated.
- In food processor, whirl nuts to form paste.
- Add oil and whirl until creamy.
- Add mushroom mixture and whirl until smooth.
- Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.
MUSHROOM PATE
This is a *very* simple, mild mushroom pate. You can use whatever kind of mushrooms you prefer, or an assortment. Just so long as they are fresh, never canned. It is my attempt to replace chopped liver, a snack treat served in my family for all previous generations, but now out of favor due to health concerns.
Provided by Susiecat too
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Saute onion in olive oil until soft.
- Add mushrooms and cook over medium-high heat until tender and browning around the edges (the mushrooms and also the onions.).
- Put onion-mushroom mixture with hard boiled egg in a food processor, and blend until smooth.
- Season to taste with salt and pepper.
- Chill and serve cold, with good bread alongside.
Nutrition Facts : Calories 58.1, Fat 5, SaturatedFat 0.8, Cholesterol 17.6, Sodium 8.1, Carbohydrate 2.2, Fiber 0.5, Sugar 1.1, Protein 1.8
KILLER CHILIED MUSHROOM AND CASHEW PATE
Steps:
- In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices. Cook until the mixture is fairly dry. Cool.
- In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature.
AMAZINGLY DELICIOUS VEGAN MUSHROOM PâTé
This mushroom pâté is packed with savory flavor and surprisingly easy to make! This vegan and gluten-free spread makes a perfect party appetizer that everyone can enjoy.
Provided by Alissa Saenz
Categories Appetizer
Time 45m
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons of vegan butter in a large skillet over medium heat.
- Add the cremini mushrooms in an even layer.
- Cook the mushrooms for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and lightly browned on both sides.
- Remove the mushrooms from the skillet and transfer them to a plate
- Melt another 2 tablespoons of butter in the skillet.
- Add the oyster mushrooms in an even layer.
- Cook the oyster mushrooms for about 10 minutes, flipping them two to three times, until tender and browned in spots.
- Remove the oyster mushrooms from the skillet.
- Melt the remaining tablespoon of butter in the skillet.
- Add the shallot and cook it for about 5 minutes, stirring occasionally, until soft and translucent.
- Add the garlic to the skillet and cook it for about 1 minute, until very fragrant.
- Add the sherry and thyme, and return the mushrooms to the skillet.
- Give everything a stir and bring the liquid to a simmer.
- Let the mixture simmer for about 5 minutes, until most of the liquid has cooked off, then remove the skillet from the burner.
- Let the mixture cool for a few minutes while you gather the remaining ingredients.
- Transfer the mushroom mixture to the bowl of a food processor fitted with an s-blade. Add the walnuts and truffle oil.
- Blend the mixture until it's as smooth as you like it - anywhere from coarse and chunky, to a very smooth paste.
- Season the pâté with salt and pepper.
- Serve immediately with bread and/or crackers, or chill for later. Garnish with fresh herbs, if desired.
Nutrition Facts : ServingSize 2 tablespoons, Calories 87 kcal, Fat 7.5 g, SaturatedFat 1.4 g, Sodium 187 mg, Carbohydrate 2.5 g, Fiber 0.7 g, Sugar 0.3 g, Protein 2.1 g
MUSHROOM AND NUT PATE
Steps:
- Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
- Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
- In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
- Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
- In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
- Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.
EXOTIC MUSHROOM PâTé
Steps:
- Make the pâté:
- Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
- Bring stock to a boil in a small saucepan. Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.
- With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl. Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve. Rinse porcini to remove any grit. Pat dry, chop, and put in a large bowl.
- Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan. Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup, about 10 minutes. Add to porcini.
- Put a rack in middle of oven and preheat oven to 350°F. Heat 2 tablespoons butter in a large nonstick skillet over moderate heat until foam subsides. Add shallots and garlic and cook, stirring, until softened, about 6 minutes. Add sherry and cook, stirring for 1 minute. Transfer mixture to a blender. Heat 2 more tablespoons butter in skillet over moderately high heat until foam subsides. Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes. Transfer to a bowl and cook remaining mushrooms in 2 batches, adding 2 more tablespoons butter to skillet for each batch. Add 2 cups sautéed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.
- Add cream, then eggs and almonds to blender and purée until mixture is very smooth, about 1 minute. Add purée to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined. Pour mixture into loaf pan and cover with foil.
- Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan. Bake until set 1/2 inch from edges, about 50 minutes (pâté will not be completely set in center). Remove loaf pan from baking pan and let cool to room temperature on a rack. Refrigerate pâté in loaf pan, covered, for at least 6 hours. Bring pâté to room temperature before adding topping.
- While the pâté comes to room temperature, make the topping:
- Heat butter and oil in a large skillet over moderately high heat until foam subsides. Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes. Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
- To unmold pâté, run a thin knife between paper and edges of loaf pan. Invert a large plate over loaf pan and invert pâté onto plate (peel off paper). Mound topping on pâté, and spread on toasts and/or crackers.
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- Put one tablespoon of the butter and/or olive oil in a saute pan on medium heat then add the chopped ingredients. Saute for about 15 minutes, until the mushrooms are slightly browned.
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- Roast the pine nuts by placing them in a skillet over medium heat and tossing them as they roast for about 2-3 minutes or until golden in color. Transfer the pine nuts to a plate and let cool.
- Add 1 Tbsp butter, 1 tablespoon of olive oil and 1 shallot to a skillet and cook over medium heat, stirring, until translucent and golden in color, about 5-7 minutes. Tilt the skillet to one side, bring the onion to the raised top allowing the fat to gather at the bottom. Remove the onion to the same plate as the pine nuts and let cool
- Add the mushrooms to the same skillet, adding more oil as necessary. Brown mushrooms over high heat, stirring often. Add wine and cook mushrooms, stirring often until the wine has evaporated. Remove mushrooms to the same plate as the nuts & shallots. Set aside some mushrooms to use atop each crostini for better visual presentation.
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- Dice the mushrooms and onions then measure 4 C diced mushroom and ¾ C diced onion. Mince 2 cloves of garlic.
- Add 3 tbsp olive oil to a large pan over medium-high heat then toss in the mushrooms, onions and garlic.
- Cook the vegetables until the mushrooms and onions have softened. Liquid will release from the mushrooms; let this cook off until there is very little liquid left (about 10 minutes).
- Next, add ¾ C dry white wine. Allow to cook down until most of the liquid is evaporated (about 5 minutes).
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