How To make Mushroom Almond Pate
1 c Slivered almonds
1/4 c Butter
1 sm Onion, chopped
1 Clove garlic, minced or
-pressed 3/4 lb Mushrooms, sliced
3/4 ts Salt
1/2 ts Thyme
1/8 ts Pepper
2 tb Oil
Mushroom Almond Pate Spread almonds in a shallow pan and toast in a 350 degree oven for 8 minutes or until lightly browned Melt butter in a large frying pan over medium high heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most of the pan juices have evaporated. In a food processor or blender, whirl almonds to form a paste, With motor tunning, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Chill until set. I used walnuts, because I had them on hand, and this turned out fine. I served it alongside thinly sliced toasted rounds of italian bread. Yum. Next to that, I had a wedge of brie surrounded by bite-sized hunks of carrots (cutting veggies to bite size saves the worry some people have about others who dip, bite, then stick something bitten back into the dip. . .) and a dip I make for veggies that is yummy, but not for the faint of heart. Spicy Yogurt Dip 1 c nonfat yogurt 1 1/2 Tbsp apricot honey (or 1 Tbsp honey plus 1/2 Tbsp
apricot preserves) 1 tsp curry powder 1/2 tsp cayenne pepper Mix all ingredients together and let sit for at least an hour. The flavor intensifies, but you may want to add curry and/or cayenne later. This tastes sweet, and you don't realize it's hot until it's too late.
How To make Mushroom Almond Pate's Videos
Easy Vegan Mushroom Pâté | Delicious Mushroom Spread Recipe
Hey Foodies! Mushroom Pâté, a quick and easy recipe that is bursting with fantastic flavours! It has a creamy texture and delicious hint of garlic. This is always decadent and delicious spread on bread or crackers!
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Links for kitchen tools and ingredients used on my video recipe:
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Oil Free Air Fryer 4.5 Liter High Capacity
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Doña Elena Pure Olive Oil 1L
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Nutritional Yeast Flakes - BULK
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Jinmi Korean Chunjang Black Bean Paste
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S&B Golden Curry Sauce Mix
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Wheat Gluten - BULK
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Ingredients:
200g Shiitake Mushroom
200g Button Mushroom
3 tbsp Olive Oil
3 cloves Garlic
1 whole White Onion
1 cup Chickpeas
1/2 cup Mushroom Stock
2 tbsp Soy Sauce
Salt and Pepper
1 tsp Dried Thyme
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#VeganMushroomPate #MushroomPate #MushroomSpread
Vegan Mushroom Pate Recipe #cooking #veganrecipes #pate #mushroom
Ingredients:
200g Shiitake Mushroom
200g Button Mushroom
3 tbsp Olive Oil
3 cloves Garlic
1 whole White Onion
1 cup Chickpeas
1/2 cup Mushroom Stock
2 tbsp Soy Sauce
Salt and Pepper
1 tsp Dried Thyme
Mushroom, Walnut & Thyme Pate
Here's a healthy recipe to spread over your favorite slice of bread. Perfect for people on the go who just takes a bread or two for breakfast. You can prepare a handful and pop in and out of the fridge anytime you need a quick fill, just like our fave hummus.
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7 years ago at the age of 39, Adam Guthrie was overweight, unfulfilled and had a heart attack. That moment changed everything. It inspired him to get busy living and start taking care of himself. So he went on a journey to transform his life - to feel better, do better and help others do the same.
Mushroom Spread a.k.a. Duxelles
Mushroom Spread a.k.a. Duxelles
for Mushroom Toast and Beyond!
For the Onions / Shallots:
1 yellow onion or 2 large shallots, diced
2 Tbsp olive oil or butter
Set a 10 inch skillet over medium heat. Add oil or butter, onions, and salt. Cook stirring occasionally until translucent and golden brown, but not crisp. You might need to reduce heat to medium-low towards the end of cooking. This will take about 15 minutes for onions, 10 minutes for shallots. If you want to see the details of this process, here is a video:
For Mushroom Duxelles:
2 Tbsp olive oil
1 Tbsp butter
4 large portobello mushrooms or a 1.5 Lb button mushrooms, diced
1/4 cup of dry white wine
Cooked onions (see above)
2 Tbsp heavy cream
2 Tbsp sour cream
Salt and black pepper to taste
Set a 12 inch skillet over high heat. Add oil and butter. When butter melts, add the mushrooms, salt, and wine. Cover immediately and cook until mushrooms release their liquid, about 5 minutes. Uncover and cook to evaporate all the liquid. Reduce heat to medium and cook until browned, stirring occasionally. Add the cooked onions and cream. Scrape up the brown bits and take off heat. Season with black pepper and cool until warm (or room temp). Puree in a food processor with 2 Tbsp sour cream until coarsely chopped. Taste and adjust for salt. Can be stored in the fridge for 5 days. Rewarm before using.
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MUSHROOM PÂTÉ & BEETROOT PÂTÉ | Vegetarian Pâté Recipe | DELICIOUS HEALTHY SANDWICH SPREAD RECIPE
TRENDING NOW : VEGETARIAN RECIPES
VEGETARIAN SHEPHERD'S PIE :
BROCCOLI SOUP | GREEK AUBERGINE SALAD:
PEACH PRESERVE | PLUM JAM :
#mushroomrecipe #sandwichspread #frenchcuisine #beetrootrecipe
After much research and deep dive into French Cuisine, Head Chef Semanti creates her own version of unique, delicious, quick and easy Sandwich spread recipes for Mushroom Pâté and Beetroot Pâté. These Pâté recipes are a healthier option for regular sandwich spreads or butter. High on flavour with subtle undertones of carefully selected ingredients, these Pâté are creamy and rich in taste. They make a perfect pairing for some freshly baked bread or toasts or as spread on sandwich or even a party dip for bread sticks, potato wedges, chips or nachos.
Full Recipe for both Pate written below:
The Slow Fire Chef SE 04 EP 28 : MUSHROOM PÂTÉ AND BEETROOT PÂTÉ | PÂTÉ RECIPE | DELICIOUS HOMEMADE SANDWICH SPREAD RECIPE
New Episode, every week. Mostly, on Weekends.
RECIPE:
Mushroom pate
Button mushrooms 200 grams
Onion 1
Garlic 4-5 cloves
Butter 25 grams
Milk powder 2 heaped teaspoons
White wine 2 tablespoons
Olive oil 2 teaspoons
Thyme 1/2 teaspoon
Salt & pepper
Chop mushrooms, onion and garlic
In a pan, heat oil and add the butter
Add the onions - toss around a bit.
Add the garlic.
When onion starts changing colour add the mushroom.
Sauté for 3-4 minutes then add the thyme. Add the wine & the milk powder. Cook on high flame till all the liquid dries up.
Cool & purée in the blender.
Serve cold
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Beet root pate
Beet root 2-3
Onion - 1
Garlic - 5-6 cloves
Boiled rajma -4 tbsp
Sea salt to taste
Balsamic vinegar - 2 tsp
Apple cider vinegar - 2 tsp
Olive oil - 1 tbsp
White wine - 1 tbsp
Peanut butter - 1 tbsp
Boil, peel & chop beet root.
Chop onion & garlic.
Heat oil in the pan & add the onion, garlic & sea salt.
When onion starts browning add switch off the flame & add the wine & balsamic vinegar.
Put onions in the blender along with beet root, rajma, apple cider vinegar & peanut butter. Purée - check for salt. Serve cold
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Raw Almond Pate.mov
Raw Food Guru Karyn Calabrese making an easy almond pate stuffed mushroom recipe