Mushroom Pâté
- Total time
- 25 minutes
Ingredients
- 250g (9 oz.) mushrooms (brown or white button mushrooms), finely chopped
- ½ cup chopped walnuts
- 1 small onion, chopped
- 2 cloves garlic
- 2 tbsp olive oil
- 2–3 tbsp nutritional yeast
- 1 tbsp soy sauce or tamari
- 1 tsp dried or fresh thyme
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2–4 tbsp water or vegetable broth
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and sauté until translucent.
- Stir in the garlic and mushrooms. Cook for 5–10 minutes, stirring occasionally, until the mushrooms are lightly browned and the garlic is fragrant.
- Add the walnuts and leave on the heat for 2 more minutes to add extra flavour.
- Turn off the heat and let the mixture cool slightly.
- Place everything in a blender or food processor. Add the nutritional yeast, soy sauce, thyme, lemon juice, salt, and pepper.
- Blend until smooth and creamy. Gradually add water or broth until you reach your desired consistency.
- Taste and add any extra seasoning as desired. Refrigerate for at least 30 minutes before serving to allow the flavours to develop.
- Add a pinch of freshly ground black pepper or smoked paprika for extra depth.
- This mushroom pâté keeps for 4–5 days in the refrigerator in an airtight container.
