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