This plant-based mushroom pate recipe makes a delicious addition to any summer picnic. It’s a simple-to-make recipe, and with the addition of the walnuts it would certainly be at the top of the pate league table (if such a thing exists!).
Cooking suggestion: Mushrooms seem to cook best when they have some space in the pan, so we suggest using a pan that has a large base, so the mushrooms can cook well (without getting too squidgy). Remember to make sure the water and liquids evaporate before adding the mixture into the blender – too much water will mean that the pate will be runny and will not set enough to be able to slice.
Serving suggestion: This mushroom pate works well when it is served with celery, carrot sticks and slices of super fresh red pepper. You can also serve it with seed crackers as a snack. We also enjoy it as a delicious plant-based starter.
Plant-based mushroom pate recipe
Calories per portion: 537 total, 67 per serving
2 cups white onion, finely chopped
2 cloves garlic, finely chopped
2 cups mushrooms, finely chopped
1 tbsp dried thyme
1/2 tbsp olive oil
Large handful fresh thyme
2 tbsp hot water
1 cup toasted walnuts, finely ground
2 tbsp apple cider vinegar
Sauté the onion for 5 minutes until it starts to soften (use water to prevent sticking). Then add the garlic, mushrooms, dried thyme and olive oil. Cook, stirring well until the mushrooms soften and until the liquid evaporates.
Add the mushroom mixture into a food processor. Add the fresh thyme and walnuts. Blend until smooth. Add the hot water if needed to loosen the mixture. You want the mixture to become firm.
Fold in the apple cider vinegar.
Line a bread pan with baking paper. Press the mushroom mixture into the pan and place in the fridge for 30 minutes. The pate should be thick enough to cut with a knife, to serve slices.
Just before eating, turn the pate out onto a plate. Decorate the top with some walnuts and fresh thyme.
Plant-based food at La Crisalida health retreats
Enjoy our delicious plant-based vegan menus here at the retreat, as part of your all-inclusive healthy holiday. We offer seasonal menus, planned to provide the best vitamins and minerals for your body. If you would like to know more about the plant-based food we serve, follow this link: plant-based food at La Crisalida Retreats.
I hope you enjoy this recipe.
About the author
- Lisa is one of the founders of La Crisalida Retreats. She is an Epidemiologist, therapeutic hatha and yin yoga teacher and also teaches mindfulness meditation. Lisa has studied NLP and hypnosis, as well as nutrition (she designs the menus).