Creamy Vegan Mushroom Pâté Recipes

AMAZINGLY DELICIOUS VEGAN MUSHROOM PâTé

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.

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.

VEGAN MUSHROOM PATE

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.

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.

VEGAN CREAMY MUSHROOM SAUCE

Steps:

• Remove mushroom stems and slice mushroom tops. Keep separated.
• Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.
• At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.
• Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.