Vegetarian Mushroom Pate Recipes

MUSHROOM PATE

Mushroom Pate image

Serve this vegetarian pâté recipe as an appetizer with crackers and pickled onions or try it as a sandwich spread. Nutritional yeast, rich in vitamin B12, adds a cheesy flavor without any dairy. Look for the yellow yeast powder or flakes in natural-foods stores.

Provided by EatingWell Test Kitchen

Time 25m

Number Of Ingredients 9

Ingredients

1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
¼ cup minced shallots
1 pound cremini mushrooms (baby bella), coarsely chopped
2 tablespoons chopped fresh sage, plus more for garnish
¼ teaspoon salt
¼ teaspoon ground pepper
3 tablespoons dry sherry
½ cup walnuts, toasted (see Tip)
2 tablespoons nutritional yeast or Parmesan cheese

Steps:

Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.

Nutrition Facts : Calories 55.8 calories, Carbohydrate 2.5 g, Fat 4.5 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 39 mg, Sugar 0.7 g

VEGETARIAN MUSHROOM PATE

vegetarian mushroom pate image

tasty snack

Provided by teetee123

Time 30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

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 VEGAN MUSHROOM PâTé

Creamy vegan mushroom pâté image

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

Ingredients

2 tbsp olive oil, plus extra for drizzling
750g chestnut mushrooms, sliced
2 garlic cloves, sliced
1 tbsp thyme leaves, plus 2 tsp
100-150ml soya or coconut cream
sourdough toast, to serve
caramelised red onion chutney or relish, to serve
25g caster sugar
50g walnut halves

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

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