Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!
Ingredients
- ¼ cup / 50ml Oil
- 1 cup / 100g Walnuts
- ½ cup / 100ml Oil
- 2 shallots or ½ Red onion (finely diced)
- 1lb / 500g Mushroom (sliced)
- 3 cloves Garlic (crushed)
- 2 tablespoon / 20g Herbs of choice
- Parsley
- Thyme
- Rosemary
- Sage
- ½ teaspoon Salt
- ½ teaspoon Black pepper
How to make Mushroom pate
- Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.
- Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.
- Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.
- Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.
- Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.
- Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.
- Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.
- Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.
Enjoy!
Mushroom Pate Recipe
Looking for a liver pate substitution or just a great pate on its own? Explore the possibilities while trying out this lovely mushroom pate!
Ingredients
- ¼ cup / 50ml Oil
- 1 cup / 100g Walnuts
- ½ cup / 100ml Oil
- 2 shallots or ½ Red onion finely diced
- 1 lb / 500g Mushroom sliced
- 3 cloves Garlic crushed
2 tablespoon / 20g Herbs of choice
- Parsley
- Thyme
- Rosemary
- Sage
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Pour ¼ cup / 50ml oil into a frying pan and roast the walnuts on medium to high heat until most of them gets a golden brown color for about 5-10 minutes.
- Remove the walnuts from the frying pan then add ½ cup / 100ml oil and the finely diced onions. It can be shallot, red onion or any other onion and saute it on high heat until golden brown spots start to appear on them for about 3 minutes.
- Add the sliced up mushrooms to the onions and continue sauteing on high heat until the mushrooms collapse and get a slight golden brown color for about 10 minutes.
- Add the crushed garlic and a selection of chopped herbs. Try not to add more than 2 at the same time as it can overpower the dish.
- Add salt, pepper and saute until the garlic gets fragrant for about 3- 5 minutes then add the roasted walnuts back.
- Pour the whole content of the frying pan into a food processor. Mind to let it cool down a bit if we have a plastic container as the heat may damage it.
- Give it a good whirl for a couple of minutes then try it. Flavor to taste and mix it well until we get a smooth consistency pate.
- Fill the ramekins or whatever we have at hand with the pate. We can melt butter on top of them if desired but the mushroom pate can be used and enjoyed as it is. Place them in the fridge for a couple of hours before serving.
Notes
Enjoy!
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