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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MUSHROOM PÂTÉ
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Mushroom Pâté – Vegan Recipe
Fantastic and Creamy taste to remember! Enjoy Your Meal!
#Vegan, Vegetarian and Raw Food Recipes.
Prepared with love for a better world and healthier people.
Mushroom #Pâté is a #Tasty, creamy, special vegan spread, or another word Pâté which you will never forget once you taste it. The smooth mixture of the #Champignons and almonds make you travel in the world of senses. When you combine it with the whole wheat seed toast, it will be much more than yummy!
I change my diet, I was afraid, like many people do, that I will miss so many things, that I will be not able to stay persistent in my decision. I was just worried to miss the classical animal based Pâté even I was conscious that is so unhealthy, because it is made from the remains of animals. Well, it was not so I thought, especially when I tasted this mushroom and almonds spread. It is one of my big favorites.
It can be made of other kinds of mushrooms too, but the texture and the taste is stronger and more concrete following this recipe.
I can highly recommend this spread, it is also a big source of vitamin E, magnesium, fiber, selenium, which is not often found in vegetables, but we have it in the mushrooms. Beside of strong antioxidant role, it increases vitamin D content and prevents inflammation.
This spread has a low-calorie content, and on the other side it is super healthy!
It can stay in a fridge up to one week, but I think it is not a problem, at least we eat it fast, because it is fabulous and super yummy!
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VEGAN PÂTÉ | Easy Mushroom & Walnut Spread Recipe
You asked for it... you got it! Here is our highly requested recipe for vegan pâté made with mushrooms and walnuts! This stuff tastes amazing, we've even fooled some friends with it. Use it as a spread on breads, sandwiches, crackers, canapés, etc... whatever you want, you'll want to eat it with everything. It's so easy to make and stores well in the fridge for up to 7 days. Enjoy!
Ingredients
225 gr mushrooms (we used 12 mediumish/large cremini mushrooms)
1/2 a small onion
1/2 cup walnuts
1 tsp soy sauce
1/2 tsp garlic powder
2 tsp nutritional yeast
1/4 tsp ground sage (optional)
1/4 - 1/2 tsp salt (adjust to taste)
1/8 tsp pepper
Roughly slice and dice onion and mushrooms. Sauté with 1 tsp of oil on med-high heat for 5-7 minutes or until brown and most of the liquid has evaporated. Allow mushroom mixture to cool for 10 minutes. Combine sautéed mushroom & onion with the remaining ingredients in a food processor/ blender and process until smooth. Store in a airtight jar/ container in the fridge for up to 7 days.
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