This tasty pate´ takes a vegan platter to the next level and makes a change from the usual dips. If using ordinary cultivated mushrooms, you might like to try one of the variations below to give the pate´ a richer flavour. You can make this a day ahead, then serve on a platter with vegetable sticks, olives and other plant-based goodies.
1 – 2 tab olive or vegetable oil
½ medium sized brown onion, diced (or 2 shallots)
2 – 3 cloves garlic, crushed2.5 cups (loosely packed) mixed mushrooms, chopped (include fresh shitake if possible)
1 sprig thyme leaves, stalk removed
3 sage leaves, finely sliced
1 – 2 tabs dry white wine, dry sherry, brandy or mirin (optional)
1 cup cooked cannellini or other white beans (if canned, rinse well in hot water and drain)
1 – 2 tabs lemon juice
sea salt, black pepper and freshly grated nutmeg – to taste
Sauté onions in a frying pan, on low to medium heat. Cook until transparent, then throw in the garlic and give it a stir. Next add sliced mushrooms, thyme and sage. Stir frequently. It takes some gentle cooking for the mushrooms to release some liquid, so be careful they don’t stick. If necessary add a little wine/sherry/brandy/mirin. Depending on how thick the mushrooms are sliced, this stage will take 10 – 15 minutes. Once cooked, add a touch more alcohol to deglaze the pan before taking off the heat.
Allow mixture to cool a little before blending. Combine the cooked mushroom mixture, beans and lemon juice in a food processor. Add a little salt, pepper and nutmeg, and taste until you find a pleasing balance. A splash of brandy or truffle oil (see below) while blending can also add a bit more depth of flavour.
Leave covered in fridge until serving.
Serve with vegetable sticks or crackers.
- If you’re a garlic-lover, roast a head of garlic, instead of using fresh. Squeeze the roasted garlic into the mix at the blending stage.
- Vegan fetta (usually sold in jars, packed in oil) could give this pate a punchier flavour. Add when blending. Pull back on salt, depending on the feta you mightn’t need to add any at all.
- A slug of truffle oil while blending would up the umami flavour.
This recipe is vegan, dairy-free, gluten-free, vegetarian. For more inspiration, there are over 100 original recipes in the archive.