How To make Mushroom Pate 1
1/3 c Butter
1/2 c Fresh mushrooms (any type)
1/2 c Finely chopped onion
2 tb Dry sherry or vermouth
3 oz Cream cheese; softened
1/4 c Minced fresh parsley
In a fry pan, melt butter over med. heat, add mushrooms and onions. Cook until mushrooms are browned (10-15 min.), stirring often. Mix in sherry. Remove from heat,set aside. In a bowl, beat cream cheese and parsley until blended, and then add mushroom mixture. Blend. (If you want the pieces of mushroom, just stir. I like to Cuisinart in, so it's the same consistency as pate.) Refrigerate, and serve with breads or crackers. Posted by Debi of "Delectables by Debi Custom Catering" (NRPC58B)
How To make Mushroom Pate 1's Videos
Mushroom Pate Recipe
An easy appetizer, this spread is savory and great with crackers. This spread also works well on sandwiches. Great flavor and texture, and simple to make. Vegan, glutenfree and under 30 minutes to make. I usually make this appetizer with walnuts; but I've substituted them for sunflower seeds in this video for anyone that may be allergic to nuts. Super delicious both ways!
Ingredients
1 tablespoon olive oil
8 ounces of cremini mushrooms, sliced
4 cloves garlic, minced
1/2 cup white wine
4-5 sprigs of fresh thyme (or about 1/2 teaspoon dried)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sunflower seeds or walnuts; soaked in hot water for 15 minutes, then drained
water as needed to blend
Directions
Heat the olive oil in a pan on medium heat. Add the mushrooms and cook until lightly browned. Add in the garlic and cook for about another minute. Then add the white wine, thyme and salt, and simmer for about 15 minutes. Remove from heat and let cool. When cooled, add this mixture and the sunflower seeds or walnuts to a food processor. Process until you have a paste, adding in a little water as needed for proper consistency. Pour mixture into a container and place in the fridge until ready to serve.
instagram: laura_naturgirl
Mushroom pâté Recipe
Hey guys,
I've been wanting to do some sort of mushroom dip for a while but was struggling to come up with one until I realized that mushrooms are ideal for a pâté. Use whatever mushrooms are accessible to you and the herb of your preference. Easily made vegan by using vegan butter.
Ingredients:
1 oz dried mushrooms (chanterelles)
1 cup boiling water
8 oz baby bella mushrooms. liced
1/2 medium white onion, sliced
5 oz shiitake mushrooms, Sliced
4 tbsp butter, divided
4 cloves garlic
1 tbsp thyme
1/2 tsp salt
1/2 cup white wine
1/3 cup mushroom liquid
1/4 cup roasted pistachios
1/4 cup roasted hazelnuts
2 tbsp nutritional yeast
Freshly cracked black pepper to garnish
Chives to garnish
Preparation:
1. In a large heat-proof bowl, add boiling water to dried Chanterelle mushrooms and let hydrate for 30 minutes. Drain and rough chop mushrooms, reserving the liquid.
2. In a large heavy bottom pot on medium high heat melt 2 tbsp butter and add sliced onions and shitake mushrooms. Cook until lightly browned, about 5-7 minutes. Remove from pan and set aside.
3. Add the remaining 2 tbsp of butter to the pan along with baby Bella mushrooms and chopped rehydrated Chanterelle mushrooms. Cook until lighting browned, about 5-7 minutes.
4. Add shiitake and onion mixture back to the pot along with garlic and thyme. Cook until garlic is fragrant about 1-2 minutes.
5. Deglaze with white wine and cook until most liquid is evaporated. Add mushroom liquid and cook until most liquid is reduced, about 3-5 minutes. Transfer mushroom mixture to
heat proof bowl and allow to cool.
6. Add pistachios, hazelnuts, mushroom mixture and nutritional yeast to a food processor and processor until fully combined and desired consistency. (It should be homogenous but you still want some texture)
7. Chill and serve. Garnish with black pepper and chivess
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Easy Homemade Pate with Mushrooms and Herbs | Quick Vegan Recipe
Do you know how you can quickly and easily make a gluten-free and dairy-free vegan pate? So, today's culinary adventure is Homemade mushroom pate with herbs!
This plant-based recipe is pretty simple, but the result will surely please you. The pate turns out to be very airy, like mousse. It spreads easily over crackers and toasts. This vegan pate can be a great addition to your breakfast.
Don’t miss a new culinary adventure next week!
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MUSHROOM PÂTÉ
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Mushroom Pâté
Mushroom Pâté is easy, light, yet very flavorful vegetarian pâté recipe that can be enjoyed by non vegetarians. Sautéed mushrooms are flavored with garlic, rosemary and creamy ricotta. Serve on crusty bread and you have wonderful spring and summer appetizer.
Mushroom pate
Mushroom pate makes a fantastic starter for Christmas. Serve it in individual ramekins with crusty bread or crackers. Or serve it on your Christmas buffet table and let your guests and family help themselves. Be careful though – this mushroom pate is so delicious you might find no one has room left for the main meal!
Ingredients:
½ pound / 225 grams chestnut mushrooms Finely chopped
1 medium white onion Finely chopped
1 tablespoon fresh thyme leaves only
2 cloves garlic finely minced
2 ounces / 60 grams butter
1 tablespoon sherry
2 tablespoons double cream
Salt to taste
Ground black pepper to taste
1 tablespoon fresh chopped parsley
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