Description
Indulge in the rich and earthy flavors of this Wild Mushroom Pâté, a delightful vegan appetizer that’s perfect for gatherings or solo indulgence. Creamy, savory, and packed with umami, it’s a versatile spread that pairs beautifully with crackers, bread, or fresh veggies.
Ingredients
Scale
For the Mushroom Mix:
- 2 tablespoons olive oil or unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 pound wild mushrooms (chanterelles, oyster, shiitake, or cremini), cleaned and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 2 tablespoons dry sherry or white wine (optional)
Additional Ingredients:
- 1/2 cup toasted walnuts or cashews
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce or tamari
- 2 tablespoons cream cheese or plant-based alternative (optional)
Instructions
- Sauté Aromatics: Heat oil or butter in a skillet, sauté shallots, then add garlic.
- Cook Mushrooms: Add mushrooms, season with salt, pepper, and thyme. Sauté until browned.
- Deglaze: Optionally, deglaze with sherry or wine, cook until reduced.
- Blend: In a food processor, combine mushroom mix with nuts, lemon juice, soy sauce, and cream cheese. Blend until smooth.
- Adjust and Chill: Season to taste, transfer to a container, chill for at least 1 hour.
Notes
- Serve with crackers, bread, or veggies.
- Pâté can be made ahead and refrigerated for up to 3 days.
- For a vegan version, use plant-based ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
