mushroom pate

This delicious Vegetarian Pate recipe has all the flavors and texture of pate but is completely meat-free. Made of roasted Portobello mushrooms, assorted beans and tofu, this Vegetarian Pate or Faux Gras is full of savory flavor and meaty texture. The recipe is really straightforward and easy to adjust depending on your preference for a softer, creamier pate or grainier, more meat-like texture. Enjoy scrumptious vegan foie gras with crusty French bread, spread on crackers, as a dip with chips or in a Vietnamese sandwich with this easy Vegetarian Pate recipe.

Vegetarian Pate / Faux Gras / Vegan Foie Gras / Pate Chay

lb baby Portobello mushrooms

Tbsp vegetable oil

salt black pepper

Tbsp chopped shallots

thyme (, washed)

oz medium firm tofu

garbanzo beans

white beans

bread crumbs

soy sauce

tsp black pepper

tsp salt

tsp vegetable oil (,

Preheat the oven to 400 F (204 C).

Transfer the Portobello mushrooms into a large colander. Gently rinse with cold water and drain well. Cut the mushrooms into chunks or simply quarter each one.

Transfer the mushrooms into a large baking pan. Spread everything out, making an even layer. Drizzle with vegetable oil. Sprinkle with 1/8 tsp salt and ground black pepper and the chopped shallots.

Bake in the oven for 10 minutes. Remove from the oven and let cool for 15 minutes.

Remove the leaves from the fresh thyme.

Cut the tofu into small cubes.

Transfer the garbanzo beans and white beans into a small colander. Wash off the canning liquid by rinsing with cold water. Toss the beans in the colander a few times to remove the excess water.

In a large food processor, add the beans, tofu cubes, roasted mushrooms, bread crumbs, thyme leaves, soy sauce, 1/4 tsp ground black pepper and 1/2 tsp salt.

Process for 30 seconds. Stir the mixture. Process for another 30 seconds. Repeat this cycle again for pate with medium texture. The total processing time is 2 minutes.

For pate with silkier more mousse-like texture, process at intervals for a total of 3 minutes or more.

Brush vegetable oil into 4 (8 oz)&nbsp;ramekins, coating the inside completely. Spoon the pate into the ramekins filling each about 3/4 full. Use a spoon or spatula to smooth out the top.

Preparing the Pate

Transfer the ramekins into a medium baking pan. Cover the ramekins with foil.

Bake&nbsp;at 400 F (204 C) for 20 minutes.

Remove from the oven and let cool for 10 minutes.

Baking Method

Fill a steamer basin 2/3 full with water and bring to a rapid boil.

Steam over Medium High heat for 20 minutes.

Remove from the steamer and let cool for 10 minutes.

Steaming Method

Cover the ramekins with plastic wrap and place into the refrigerator. Chill for at least 2 hours.

After Cooling

For casual serving, garnish the Vegetarian Pate with thyme and serve from the ramekins.

For fancier serving, unmold the Vegetarian pate onto a plate. Smooth out the pate using a butter knife. Garnish with more thyme.

Spread the Vegetarian Pate on French bread or crackers. Enjoy as a vegetarian dip with chips. Make into an awesome vegetarian sandwich by adding fresh cucumbers, carrot and radish pickles, jalapenos, and cilantro in a crusty roll.

Store any remaining portions in the refrigerator for up to 1 week. Freeze for up to 3 months.

Serving the Pate

https://www.youtube.com/watch?v=-_DLjEtNvoc

Sharing an easy Vegetarian Pate recipe made with Portobello mushrooms, beans and tofu. This meat-free pate has great texture and is so flavorful, you won't even know it's meat-free. Give the recipe a try!

Written recipe: http://runawayrice.com/appetizers/vegetarian-pate-faux-gras/

Tools used in this video:

Calphalon Nonstick Bakeware, Baking Sheet, 12-inch by 17-inch http://amzn.to/2DaViuW

Cuisinart DLC-2011CHBY Prep 11 Plus 11-Cup Food Processor http://amzn.to/2D0XDoP

HIC Ramekins, Fine White Porcelain Souffle, 4-Inch, 8-Ounce Capacity, Set of 6 http://amzn.to/2FBSplp

30 CM Stainless Steel 3 Tier Steamer Pot Steaming Cookware http://amzn.to/2Fzro23

Oneida 4-Piece Cheese Spreader Set, Stainless Steel http://amzn.to/2FBSIN5

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Ingredients:

1 lb baby Portobello mushrooms
1/2 Tbsp vegetable oil
1/8 tsp salt and ground black pepper
4 sprigs thyme
8 oz medium firm tofu
1/2 cup canned garbanzo beans
1/2 cup canned white beans
1/3 cup bread crumbs
1 Tbsp soy sauce
1/2 tsp salt
1/4 tsp ground black pepper

Yields:  8 servings

Nguyên liệu:

450 g nấm baby Portobello
½ m. canh dầu ăn
1/8 m. cà phê muối và tiêu xay
4 cọng xạ hương (thyme)
225 g đậu hũ vừa
90 g đậu garbanzo, trong lon 
90 g đậu trắng, trong lon
35 g vụn bánh mì
1 m. canh xì dầu
½ m. cà phê muối
¼ m. cà phê tiêu xay

Được: 8 phần ăn


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Music
Italian Morning Twin Musicom (http://www.twinmusicom.org/)
Licensed under Creative Commons: By Attribution 3.0
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Vegetarian Pate / Faux Gras / Vegan Foie Gras (Pate Chay)

A delicious savoury spread with the rich earthy, umami flavours of mushrooms and pine nuts. Perfect on a sandwich or an appetiser at special occasions.

Mushroom Pâté (Vegan)

olive oil

brown onion (diced)

garlic (minced)

450 g portobello mushrooms (sliced)

pine nuts

thyme leaves

tsp miso paste

beef stock

water

nutritional yeast

panko breadcrumbs

lemon (juiced)

g vegan butter

Add olive oil to a saucepan and sauté the onion until transparent. Add the garlic and pine nuts and cook for 3 mins.

Add the mushrooms and thyme, and cook for a further 3-5 minutes until mushrooms have completely softened.

Dissolve miso paste and vegan beef stock in water. Add the nutritional yeast to the breadcrumbs, mix, then soak in the water/stock mixture, then add to the mushrooms in the pan along with the lemon juice and soy sauce.

Cook over gentle heat until no free liquid remains. Combine in a blender and blitz. If your blender is struggling, add the tiniest splash of water and loosen the mixture with a spoon before resuming. Continue until you have reached the desired consistency (little lumps are fine) but if you prefer smooth, just keep blitzing. Taste and season with salt and pepper as desired.

Spoon into a serving dish, then melt vegan butter and pour over the top (substitute with olive oil if preferred). Cover and refrigerate until firm (at least 4 hours).

Serve as an appetiser with crostini or use as a sandwich filling. It will keep in the fridge for about 5 days.

I’ve tried a few similar recipes but this one is the best for sure

Prepared this for a pal and she requested the recipe 🙂

This is so packed full of flavour! I seriously want to eat it on everything (or maybe just straight from the jar with a spoon). 

Delicious, Liz!

Delicious! I made a whole pot of this  aromatic pâté so we could eat it during the Christmas time ✨ love it

Delicious and much appreciated by vegan family and friends over the festive season!

Make quick &amp; easy walnut and mushroom pate with just 5 ingredients in 25 minutes - a light yet creamy, flavorful, crowd-pleasing vegan pate perfect for crackers/toast!

The BEST Mushroom Pâté

walnuts

onion

baby bella mushrooms (washed, dried, and sliced)

Chinese Five-Spice powder (or cinnamon)

Salt and black pepper (to taste)

Preheat the oven to 325 degrees F/165 degrees C. When the oven is hot, put the walnuts in a pan, put them in the oven, and toast until fragrant, shaking occasionally, around 7 minutes. Transfer to a shallow bowl to cool.

Meanwhile, put the oil and the onion in a skillet and turn the heat to medium-high. Sprinkle with a little salt. When the onion starts to sizzle, add the mushrooms and Five-Spice powder (or cinnamon), season with salt and pepper, and cook, tossing occasionally, until the mushrooms are tender and browned, around 8 minutes.

Transfer the mushroom mixture to a food processor, add the walnuts, and process until you have a smooth pate. Transfer to a bowl and serve warm or at room temperature.

This is heavenly. I just omit the oil and it's compliant with my way of eating. I love mushroom taste and think I will try it as a spread on a good piece of bread. Might taste like pate even 
rhank you very much for this recipe.

I added brandy to the mixture. I have 5 spices. It tastes like meat paté without any suffering.

Just made this with a glut of wild foraged mushrooms &amp; used pistachio kernels and ground allspice as those were in the cupboard.  Delicious.  Going in the freezer to have at Christmas. Thanks for the inspiration.

An impressively easy appetiser you can make ahead of time. Naturally vegetarian, this Mushroom Pate is super creamy thanks to the brie cheese and walnuts!

Easy 20 Minute Mushroom Pate

mushrooms

onion (chopped)

garlic

parsley (fresh and chopped)

olive oil (extra virgin)

tbsp thyme (fresh, sub rosemary)

tbsp water (or sherry, port or red wine)

Salt and pepper (to taste)

tbsp butter (melted to seal if not eating immediately)

Drizzle

Drizzle half of the olive oil into a large frying pan over medium heat.

Add in the garlic and onion and fry for a few minutes until translucent. Throw in the mushrooms, thyme and the remaining olive oil. Fry for 5 minutes to slowly cook down the mushrooms.

Pour

Pour in the water, chopped walnuts, parsley, salt and pepper. Toss together, and continue to fry for another few minutes to warm the walnuts. The parsley should turn a nice bright green.

Switch off the heat and place your pieces of brie on top of the mushroom mix. It should start melting quickly from the remaining heat, so after around 15-30 seconds, mix through until well combined.

Process

Transfer to a processor or medium bowl (if using a stick blender) and blend pate until smooth. For a coarse dip, skip this step.

Serve

Transfer to a ramekin, and smooth off the top. Serve with crusty bread or savoury crackers. If not eating straight away, pour melted butter on top to seal, then place in the fridge and store for up to 3 days.

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Top 4 mushroom pate recipes from across the web

The most viewed mushroom pate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed mushroom pate recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine