mushroom & walnut pate

This mushroom and walnut pate makes a delicious plantbased alternative and is simply delicious.

Easy and healthy this pate is perfect for pre-dinner appetizers or simply spread on a cracker or sliced baguette. Simplicity at its best.

It is versatile and can be enjoyed by both veggies and meat eaters!

TO MAKE THIS YOU WILL NEED

• mushrooms - chestnut or portabella mushrooms work well

• walnuts

• shallots

• garlic

• miso paste

• fresh herbs - rosemary and thyme

• red wine vinegar

• sea salt & black pepper

For a NUT-FREE version use pumpkin or sunflower seeds instead of walnuts.

OTHER HERBS YOU COULD USE

• parsley

• sage

HOW TO STORE THIS

Keep the pate in an air-tight container in the fridge. It should keep 3 - 4 days.

The pate can also be frozen, but it might affect the taste and texture a bit.

TIPS TO MAKE A GOOD MUSHROOM WALNUT PATE

• Toast the walnut either in a dry pan on the stove top or in the oven until the edges start to brown. That toasted flavour makes a difference.

• Don't undercook the onions. Make sure the onions are cooked properly and don't have a raw taste. Sauté them on low for about 8 minutes until translucent and starting to caramelise.

• As mushrooms cook they release water. Make sure to cook them long enough so that there is no excess water in the pan.

• Use a high-speed food processor to get that smooth pate texture.

• If you prefer the texture a bit coarser, use the pulse option instead of blending to avoid over blending.

THIS PATE IS

• nutritious

• rich

• full of flavour

• gluten-free

• vegan

SERVING SUGGESTIONS

• as a starter or appetiser with a toasted sourdough or crostini

• serve with gherkin slices - match made in heaven!

• stir it through pasta to make a sauce. Simply add a bit of plant-based milk or pasta water to make it runnier.

MUSHROOM & WALNUT PATE

This mushroom and walnut pate makes a delicious plantbased alternative and is simply delicious.

Serves: 6 - 10

Time: 20 min

INGREDIENTS

• 250g chestnut mushrooms, sliced

• 1 cup walnuts

• 2 small shallots, sliced

• 1 - 2 cloves garlic

• 1 tsp chopped fresh rosemary

• 1 tsp chopped, fresh thyme

• 3 tsp red wine vinegar

• 1 heaped tsp miso paste

• 1 tsp sea salt, or more to taste

• black pepper to taste

INSTRUCTIONS

1. Toast the walnuts either in a large dry pan on the stove top or in the oven until the edges start to brown. Keep an eye on them as they can burn quickly.

2. Remove them from the heat and transfer the nuts to a plate and set aside to cool.

3. In the same pan, add the shallots to the pan, along with 1 tbsp olive oil or water (for oil-free). Sauté for about 8 min until translucent and starting to caramelise. Add more water as needed.

4. Add the garlic and cook for another minute or so before adding the mushrooms, herbs and vinegar. Cook for about 5 - 8 minutes. Add more water if needed, but as the mushrooms cook they will release their own liquid.

5. Set aside to cool.

6. In a food processor add all the ingredients, including the miso paste and pulse until it reaches a pate like texture. Scrape the sides as needed. For a smooth texture, blend until smooth.

7. Transfer the pate into a bowl or serving dish and place in the fridge for about 20min.

8. Enjoy with crackers, baguette slices or on a sandwich.

Have you made this?

If you have, I would love to see your creations on Instagram.

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