Vegetable Pâté
Appetizers Quick Recipes Simple Recipes Fasting Recipes Vegetables Mushrooms
100% plant-based without compromising on taste. Contains mushrooms, legumes, and cashew, providing rich nutritional content.
Off-season, you can find frozen wild mushrooms (honey mushrooms and porcini) at Carrefour.
Ingredients
450g wild mushrooms (I used honey mushrooms)
1 bay leaf
1 sprig of thyme (or 1/4 teaspoon dried thyme)
1/4 bunch parsley
2 large garlic cloves
1 teaspoon onion paste
4-5 tablespoons cooked beans (canned; red, white, or fava; I used fava)
2-3 teaspoons cashew butter
1 tablespoon lemon juice
2 tablespoons oil
salt, pepper
How to prepare vegetable pâté
- Put the mushrooms (fresh or frozen) in boiling water and let them cook for about 2 minutes. Drain and rinse under running water until the gelatinous film is cleaned off.
- Sauté the crushed garlic cloves and bay leaf in hot oil for 30 seconds.
- Add the thyme, chopped parsley, and mushrooms. Sauté over medium heat for 10 minutes until slightly browned. Stir occasionally.
- Remove the bay leaf from the pan and pour the rest into a food processor. Add the remaining ingredients (onion paste, cashew butter, beans) and blend well.
* I used an immersion blender for mixing - Season the pâté with salt and pepper and add the lemon juice.
Sautéing the mushrooms
Blending everything
Vegetable Pâté
