I had quite a bit of interest on my last blog post for the Vegan Mushroom Bahn Mi, in particular the Mushroom Pâté. It really is so delicious, and easy to do. So I thought I’d post the recipe for it on it’s own, because it was a star!
It’s important to try and find some dried mushrooms, they really add the depth of flavour. If you can’t find dried mixed forest mushrooms, you could use dried porcini or shitake. Serve it with some nice crackers and some pickled vegetables for a beautiful treat alongside some evening drinks.
Makes enough to serve about 8 people as a starter
20g dried mixed forest mushrooms
3 tbs light olive oil
1/2 red onion, roughly chopped
2 cloves garlic
250g mixed mushrooms (I used button and shitake)
1/4 cup fresh parsley leaves
1/2 cup dry roasted walnuts
salt and pepper
3 tsp olive oil spread
Place the dried forest mushrooms in a bowl with 1/2 cup hot water, leave to soak for at least half an hour. Remove the mushrooms from their soaking liquid. Reserve liquid.
Heat 2 tbs of the olive oil in a frying pan over medium high heat. Cook the onion, garlic and mushrooms, stirring constantly, until cooked, about 5 to 10 mins. Remove from pan and set aside to cool slightly.
Place the drained forest mushrooms, cooked mushroom mixture, parsley, walnuts and remaining olive oil in a small food processor, or a bowl deep enough to use a stick blender. Blend until very smooth. Check for seasoning and add salt and pepper to taste.
Place into one large dish or 2 small ramekins, smooth the tops and place in the fridge to chill for at least 20mins.
Meanwhile, melt the olive oil spread and add 3 tbs of the reserved mushroom soaking liquid. Pour on top of the mushroom pate and keep in the fridge to set.
Serve with crackers, pickles etc.