This Vegan Pâté is rich and meaty, smooth and silky and so easy to make. It's nutritious and makes a great appetiser, lunch or snack that everyone will love! Made with mushrooms and walnuts, it's a delicious and elegant recipe that tastes just like a vegetarian version of French liver pâté!
½teaspoon(½teaspoon)dried herbs(I used a mixture of dried rosemary, sage and thyme)
1teaspoon(1teaspoon)miso(ensure gluten-free if necessary)
Salt + pepperto taste
Instructions
Heat up the oil and add the onion and garlic once hot.
Fry for around 10 minutes until softened.
Add the mushrooms and fry for a further 5 minutes until softened.
Place the cooked onion, garlic and mushrooms in a food processor or blender along with all the other ingredients, and whizz until completely smooth - you might need to mix it around a few times.
Taste and adjust seasoning if necessary.
Enjoy immediately, or leave in the fridge for a few hours to firm up before serving.
Keeps covered in the fridge for a few days.
Video
Notes
The recipe will work with any type of mushrooms. But for ease, convenience and affordability, I recommend button/chestnut mushrooms.
But you can also use portobello mushrooms, or shiitake mushrooms if you prefer the flavour of those.
I wouldn’t recommend oyster mushrooms or king oyster mushrooms, because they won’t add as much flavour.
For an even stronger mushroom flavour, you could add some soaked porcini mushrooms when frying the mushrooms.
You could even add a little truffle oil for an indulgent twist and extra mushroom flavour
If you don't like mushrooms, you can replace them with roasted eggplant (aubergine) or zucchini (courgette)!