I’m terribly biased when it comes to mushrooms, I love them, I have never come across one I didn’t enjoy. But even if you’re not a mushroom lover, this rich, garlicky pâté might change your mind. It’s difficult to take a picture of pâté and try to make it look appealing but it really did taste good. This is how I made it;
Ingredients; (This made around 10 servings)
- One leek, finely sliced
- One small onion, diced
- Three or four cloves of garlic, diced
- 125g Shiitake mushrooms
- 100g Wild mushrooms
- 200g Chestnut mushrooms
- 75g Vegan cream cheese (I used Violife, you can get it in Tesco or Holland & Barrett)
- One teaspoon of dried tarragon, one teaspoon of dried parsley
Firstly prep all your ingredients, dice the mushrooms, and heat some vegan margarine or oil in a pan to a low-medium heat. Add the leek, onion and garlic and cook until just soft, you don’t want to add any colour you just want to soften them.
Next you can add your mushrooms, along with the herbs, salt and black pepper. Cook the mushrooms until all the liquid they released has evaporated and they’re soft and tender.
Then remove from the heat and stir in the vegan cream cheese. You can decide how smooth you want your pâté, I wanted to retain some of the texture and shape of the diced mushrooms so I only blended my mixture for a few seconds.
Refrigerate and store in the fridge in an air tight container, leave it for at least an hour before eating to allow the flavours to develop. You can of course use different mushrooms and herbs from those listed, use what ever is to your own taste. It should keep fine in the fridge for 5 days to a week.
Bye for now 🙂