This Vegan Mushroom Pâté with Roasted Garlic is a creamy, earthy, and rich spread that’s perfect for entertaining or adding a gourmet touch to any meal. The roasted garlic enhances the deep umami flavor of the mushrooms, while nuts provide a velvety texture. Serve it with crusty bread, crackers, or fresh vegetables for an elegant appetizer or snack.
Ingredients
For the Pâté:
- 300g mixed mushrooms (e.g., cremini, shiitake, button), roughly chopped
- 1 bulb garlic
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1/2 tsp smoked paprika
- 1/2 tsp thyme, dried or fresh
- 100g walnuts or cashews, toasted
- 1 tbsp lemon juice
- Salt and pepper, to taste
For Serving:
- Fresh herbs (e.g., parsley or chives) for garnish
- Crusty bread, crackers, or vegetable crudités
Directions
- Roast the Garlic:
- Preheat your oven to 200°C (400°F).
- Slice the top off the garlic bulb to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let it cool, then squeeze out the roasted garlic.
- Cook the Mushrooms:
- Heat olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the chopped mushrooms, soy sauce, smoked paprika, thyme, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are tender and most of the liquid has evaporated. Remove from heat and let cool slightly.
- Blend the Pâté:
- In a food processor, combine the cooked mushroom mixture, toasted nuts, roasted garlic, and lemon juice. Blend until smooth, stopping to scrape down the sides as needed. Adjust seasoning to taste.
- Chill and Serve:
- Transfer the pâté to a serving dish and chill in the fridge for at least 1 hour to allow the flavors to meld.
- Garnish with fresh herbs before serving.
This Vegan Mushroom Pâté with Roasted Garlic is rich, flavorful, and an excellent plant-based option for any occasion. It’s sure to impress vegans and non-vegans alike!
