Best 2 Amazingly Delicious Vegan Mushroom PÃtÃ Recipes

Indulge in a culinary journey with our exquisite collection of vegan mushroom pâté recipes, a symphony of flavors that will tantalize your taste buds and redefine your perception of plant-based cuisine. From the classic sophistication of our basic mushroom pâté to the innovative brilliance of our sun-dried tomato and walnut variation, each recipe is a testament to the versatility and culinary prowess of mushrooms. Dive into the depths of umami with our wild mushroom pâté, featuring a blend of earthy flavors and a hint of smokiness. Experience the harmony of textures in our creamy cashew mushroom pâté, where the richness of cashews complements the savory embrace of mushrooms. And for a taste of the Mediterranean, our sun-dried tomato and walnut pâté bursts with vibrant flavors and a delightful crunch. With each recipe meticulously crafted to showcase the multifaceted nature of mushrooms, our vegan mushroom pâté collection promises an unforgettable gastronomic experience.

Let's cook with our recipes!

VEGAN MUSHROOM PATE

Vegan Mushroom Pate image

This easy vegan mushroom pate is so tasty and flavoursome. It's quick to make, but it will disappear even quicker!

Provided by Sophie & Paul

Categories Dip

Number Of Ingredients 12

Ingredients

2 cups mushrooms (chopped)
1 onion
6 cloves garlic
1 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten free)
1 tsp dried thyme
1 tsp dried rosemary
1 1/2 tsp dried sage
1/2 tsp pepper
salt (to taste)
1/2 cup walnuts
water (as needed for blending)

Steps:

Dice the onions, finely chop the garlic and chop the mushrooms.
In a frying pan, heat the olive oil and then add the onions and fry for a couple of minutes until they are starting to turn translucent.
Add the garlic, mushrooms, pepper and herbs.
Continue to fry until the mushrooms have shrunk down and their liquid has evaporated. If the mushrooms are a bit dry, add a splash of water to start them off
Remove from the heat, and stir in the soy or tamari sauce .
In another pan, toast the walnuts over a medium high heat until they are golden brown. Stir frequently.
When the nuts and mushroom mixture have cooled down enough, combine them in a blender. Blend whilst gradually adding a splash of water until you have a spreadable uniform texture. Scrape down the sides as needed The amount of water you need will vary, so start off slowly. If you have a high speed blender, you may not need to add any.
Salt to taste and blend once again before serving.

Nutrition Facts : Calories 109 kcal, Carbohydrate 6 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 339 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

VEGAN MUSHROOM PâTé

Vegan Mushroom Pâté image

This vegan mushroom pâté makes the perfect party appetizer served with crackers or crusty bread. It is ultra creamy, packed with mushroom flavor, and so easy to make.

Provided by Alison Andrews

Categories Appetizer Gluten-Free Savory

Time 30m

Number Of Ingredients 19

Ingredients

1 1/2 cups Raw Cashews ((225g) soaked in hot water for 1 hour)
2 Tbsp Lemon Juice
1/2 cup Canned Coconut Cream ((120ml) Unsweetened)
1 tsp Distilled White Vinegar
1 tsp Salt
1 tsp Onion Powder
2 Tbsp Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
3 Cloves Garlic (Crushed)
1 tsp Dried Rosemary
1/4 tsp Red Pepper Flakes
5 cups Cremini Mushrooms ((480g) Sliced)
3 Tbsp Dry Sherry
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1/3 cup Fresh Chopped Parsley
Fresh Chopped Parsley
Crackers
Fresh Crusty Bread

Steps:

Place raw cashews into a bowl and pour over boiling hot water from the kettle. Leave to soak for one hour and then drain and rinse.
Add the soaked cashews (drained) to your blender jug along with lemon juice, coconut cream, distilled white vinegar, salt and onion powder. Blend until smooth. Set aside to use later.
Add olive oil and chopped onion to a frying pan or skillet on medium heat. Sauté the onions until softened.
Add crushed garlic, dried rosemary and red pepper flakes and sauté for a minute to toast the spices.
Add sliced mushrooms and sauté until they have released water and the water cooks off.
Pour in the sherry and add sea salt and black pepper and sauté until the sherry cooks off.
Turn off the heat and pour in the cashew blend and stir in until well mixed.
Transfer the mushroom mix to the food processor. Add fresh chopped parsley and process together until well mixed but still a little chunky.
Serve topped with fresh chopped parsley and with crackers or fresh crusty bread on the side.

Nutrition Facts : ServingSize 1 Serve (1/4 cup), Calories 123 kcal, Sugar 1.9 g, Sodium 228 mg, Fat 9.4 g, SaturatedFat 2.8 g, Carbohydrate 6.8 g, Fiber 0.9 g, Protein 3.6 g

Tips for the Perfect Vegan Mushroom Pâté:

- Use a variety of mushrooms for a more complex flavor. - Sauté the mushrooms until they are browned and slightly crispy. - Don't over-process the mixture; you want it to have some texture. - Add herbs and spices to taste. - Serve the pâté with crackers, bread, or vegetables.

Conclusion:

This vegan mushroom pâté is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. It is also a great way to use up leftover mushrooms. With its rich, umami flavor and creamy texture, this pâté is sure to be a hit with vegans and non-vegans alike.