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)
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
WALNUT-MUSHROOM PATE
Make and share this Walnut-Mushroom Pate recipe from Food.com.
Provided by polkaostrich
Categories < 60 Mins
Time 40m
Yield 2 1/2 cups, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt, and papper, and cook another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
- While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
- Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed. Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste. Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.
Nutrition Facts : Calories 125, Fat 9.8, SaturatedFat 1.1, Sodium 149.2, Carbohydrate 7.5, Fiber 1.8, Sugar 1.5, Protein 3.7
CREAMY VEGAN MUSHROOM PâTé
Prepare these vegan mushroom pâté with candied walnuts canapés ahead of time. When the party starts, all you need to do is pop them in the oven!
Provided by Anna Glover
Categories Canapes
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
MUSHROOM-WALNUT PATE
I'm not sure where this came from -- I just recently unearthed it from a stack of index cards. It's excellent served on crackers or rye toast. It's quick, easy, and vegan!
Provided by bekbek
Categories Spreads
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
- Add water, cover pan, and cook for 8 minutes over medium heat.
- There should be a small amount of water left in the pan at this time.
- Meanwhile, chop walnuts in food processor.
- Add the mushroom mixture to the walnuts in the food processor and process until smooth.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 653.8, Fat 60.4, SaturatedFat 6.1, Sodium 12.3, Carbohydrate 23.1, Fiber 7.8, Sugar 7.7, Protein 17.2
More about "mushroom walnut and rosemary pate food"
VEGAN MUSHROOM PATE RECIPE WITH WALNUTS
From lettucevegout.com
Ratings 3Calories 230 per servingCategory Appetizer
- 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).
MUSHROOM WALNUT PâTé | GOURMANDE IN THE …
From gourmandeinthekitchen.com
Cuisine FrenchTotal Time 40 minsCategory AppetizerCalories 162 per serving
- Gently toss the mushrooms with the olive oil, garlic, thyme, rosemary, coriander, coconut aminos, salt, and pepper on a parchment lined baking sheet until well coated.
- Roast in oven for 15-20 minutes, tossing once halfway until tender. Remove from oven and let cool.
MUSHROOM PâTé RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM WALNUT & ROSEMARY PATE AND PALEO …
From kellygibney.com
MUSHROOM WALNUT PATE RECIPE - PLANTILY
From plantily.com
MUSHROOM WALNUT PâTé + ROSEMARY CRACKERS
From laurasvegantable.com
MUSHROOM AND WALNUT PâTé - MEAT FREE MONDAY
From meatfreemondays.com
VEGAN MUSHROOM PâTé WITH WALNUTS - JO'S KITCHEN LARDER
From joskitchenlarder.com
RAW FOOD WALNUT AND HERB PATE RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM & WALNUT PâTé - EASY VEGAN MEAL PLAN
From easyveganmealplan.com
MUSHROOM PâTé IS THE KEY TO AN UMAMI-PACKED VEGAN …
From washingtonpost.com
MUSHROOM PATE WITH WALNUT TOAST RECIPE - FOOD.COM
From food.com
MUSHROOM, WALNUT AND LENTIL PâTé - THE PLANT BASED DAD
From theplantbaseddad.com
WALNUT & MUSHROOM PATE | VEGAN RECIPES | COOK VEGAN …
From cookvegancook.com
BEST MUSHROOM PATE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY MUSHROOM PâTé (VEGETARIAN!) | LIVE EAT LEARN
From liveeatlearn.com
MUSHROOM AND WALNUT PATE | EDIBLE PHOENIX
From ediblephoenix.ediblecommunities.com
MUSHROOM, LENTIL AND WALNUT VEGAN PâTé - THE GATHERER'S …
From thegathererskitchen.com
VEGAN MUSHROOM AND WALNUT PATé - GOOD EATINGS
From goodeatings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love