Mushrooms make for a nutritious addition to the diet as they’re a source of fibre, protein, vitamins, minerals, and antioxidants. This mushroom pâté can be made a couple of days in advance, and it’s best served with slices of lightly toasted crusty bread and crunchy vegetables. However, it can also be used as a delicious stir-in pasta sauce; simply stir through some hot cooked pasta with a little of the pasta cooking water, add a few gratings of black pepper, and you’ll have a speedy and tasty supper in minutes.
Enjoy!
Nessa x
Mushroom Pâté
Ingredients
- 1tbsp olive oil
- 1 small onion, diced
- 25g vegan butter
- 250g mushrooms, sliced
- Freshly ground pepper
- 3 garlic cloves, crushed
- 1 sprig of thyme, leaves only
- 200g vegan cream cheese
- To serve – finely chopped chives, rainbow carrots, radishes
Method
1. Add the olive oil to a small saucepan over a low heat. Add the diced onion and cook, stirring regularly, for about ten minutes, until the onion is soft but not coloured. Take from the heat and leave to one side.
2. Add the butter to a large pan, over a medium heat. Add the sliced mushrooms, season with a few grinds of black pepper. Turn up the heat and fry, stirring regularly, for about 5 minutes. Once the mushrooms are cooked, stir in the garlic and thyme, and continue to cook for about 1 minute, stirring continuously. Take from the heat and leave to cool.
3. Once the onions and mushrooms are completely cooled, add them to a high-powered processor along with the cream cheese and blitz until smooth. Refrigerate for at least an hour before serving, and up to 3 days. Serve with a sprinkle of finely chopped chives, some crusty bread, and thin slices of vegetables.
