We came up with this recipe a few years ago for a winery client. They were having a wine tasting weekend and needed a food item to pair with white wine that could last all weekend with minimal work on their part and without us having to be there the entire time. Result – Vegan Mushroom Pate.

This recipe is a winner, you know I’m a huge mushroom fan, and this recipe is no slouch. Full of flavor, easy to make and great for entertaining. Win win for my vegan mushroom pate.

VEGAN MUSHROOM PATE

1 ½ tbsp ground dried mushrooms (buy a bag of dried mushrooms in the Asian section of the grocery store, grind up in a spice grinder or food processor)
13 ounces fresh mixed mushrooms (I used oyster, shitake, and cremini)
3 tbsp olive oil
4 cloves garlic, leave them whole and in their outer skins
8 whole stems fresh thyme
Salt & pepper to taste
3 ounces dairy free cream cheese
1 tbsp Italian parsley, packed
2 tsp lemon juice
Good olive oil for drizzling
Thin sliced & toasted baguette

Preheat broiler
Grind dried mushrooms to a find powder – large handful of dried mushrooms should make 1 ½ tbsp ground
Put a wide pot on the stove with medium-high heat (pot needs to be able to go under broiler)
Cut stems off fresh mushrooms, quarter the caps, rough chop stems of mushrooms except shitake (the stems aren’t edible)
Add olive oil to pot
Add cut up fresh mushrooms, dried mushroom powder, garlic, thyme, salt & pepper
Toss together so mushrooms are coated in olive oil
Place pot under broiler for about 15 minutes, stir once
Remove from oven, scrape mushroom mixture into a clean bowl to cool
When at room temperature, set ¼ mushroom mixture aside for garnish
Place remaining mushroom mixture in food processor with dairy free cream cheese, Italian parsley and lemon juice
Mix until smooth
Taste, adjust seasoning if needed
Place in a pretty bowl, drizzle with good olive oil, top with remaining mushroom mixture, serve with thin slices of toasted baguette

Vegan Mushroom Pate

Heather Thomas, sloCooking

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Ingredients

  

• 1 ½ tbsp ground dried mushrooms buy a bag of dried mushrooms in the Asian section of the grocery store, grind up in a spice grinder or food processor
• 13 ounces fresh mixed mushrooms I used oyster, shitake, and cremini
• 3 tbsp olive oil
• 4 cloves garlic leave them whole and in their outer skins
• 8 whole stems fresh thyme
• Salt & pepper to taste
• 3 ounces dairy free cream cheese
• 1 tbsp Italian parsley packed
• 2 tsp lemon juice
• Good olive oil for drizzling
• Thin sliced & toasted baguette

Instructions

 

• Preheat broiler
• Grind dried mushrooms to a find powder – large handful of dried mushrooms should make 1 ½ tbsp ground
• Put a wide pot on the stove with medium-high heat (pot needs to be able to go under broiler)
• Cut stems off fresh mushrooms, quarter the caps, rough chop stems of mushrooms except shitake (the stems aren’t edible)
• Add olive oil to pot
• Add cut up fresh mushrooms, dried mushroom powder, garlic, thyme, salt & pepper
• Toss together so mushrooms are coated in olive oil
• Place pot under broiler for about 15 minutes, stir once
• Remove from oven, scrape mushroom mixture into a clean bowl to cool
• When at room temperature, set ¼ mushroom mixture aside for garnish
• Place remaining mushroom mixture in food processor with dairy free cream cheese, Italian parsley and lemon juice
• Mix until smooth
• Taste, adjust seasoning if needed
• Place in a pretty bowl, drizzle with good olive oil, top with remaining mushroom mixture, serve with thin slices of toasted baguette

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