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Vegan Mushroom Pâté pate de ciuperci

Vegan Mushroom Pâté

This easy vegan mushroom pâté is pure yumminess in a jar - earthy button and wild mushrooms blended with toasted walnuts into a silky, savory spread. It comes together in under an hour and is perfect on toast or fresh bread.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Choose Serving Size 2

Ingredients 

  • 3 cups button mushrooms sliced
  • 2 Tbsp wild mushrooms dried
  • 1 shallot chopped
  • ½ cup walnuts toasted
  • 4 Tbsp olive oil
  • 1 tsp molasses
  • 2 Tbsp white wine
  • 4 sprigs thyme fresh
  • ½ tsp garlic powder
  • 1 Tbsp nutritional yeast flakes
  • 1 cup water boiling
  • 1 Tbsp soy sauce or tamari

Instructions

  • Soak the dried mushrooms in the boiling water for about 30 minutes.
  • Discard the water and chop the mushrooms, then set aside.
  • In a skillet over medium heat, add 1 Tbsp olive oil and the chopped shallot and sauté for about a minute.
  • Add the sliced mushrooms and fresh thyme and stir to combine. Add the wine. Sauté for about 10 minutes, stirring occasionally, until there is no more liquid left in the pan.
  • Add the chopped soaked mushrooms and stir to combine. Discard the thyme sprigs. Cook for 5 more minutes.
  • In a food processor, add the cooked mushrooms, toasted walnuts, the remaining olive oil, garlic powder, nutritional yeast, molasses and soy sauce.
  • Blend all the ingredients until smooth.
  • Serve on toast or fresh bread with fresh chives and an extra drizzle of olive oil.

Notes

For the best texture, sauté the fresh mushrooms until the pan is completely dry, and chill the finished pâté for a few hours before serving so it firms up. Keeps in an airtight jar in the fridge for up to 4 days.