Mushroom Paté Recipe
Prep+Cook Times: 20 + 25min. | Level: Beginner | Serves: 12
¾ Cup Cashews, soaked 15min. hot water
4 Tbsp Non-dairy milk
1 tsp Agar powder
7 Lg. ~500g Mushrooms, field or mixed
1 med. Onion
2 cloves Garlic
3 Tbsp Coconut oil
½ tsp Salt
1 Tbsp Miso paste (white preferred)
1 Tbsp Nutritional yeast
1 tsp Sage
½ tsp Rosemary
¼ tsp Thyme
Soak the cashews in hot water, set aside.
Dissolve the agar powder by stirring into the non-dairy milk in a small cup.
In a large saucepan, saute the mushrooms, onion, garlic, oil, salt, miso, yeast, and herbs over medium-high heat, stirring frequently (~ 5min.)
Reduce the heat to allow time for the mushrooms to soften and for the liquids to reduce.
Stir in the agar and milk solution and bring to a boil.
Stir frequently for 2-3 minutes over medium-high heat until the agar is fully dissolved.
Allow to cool just enough to be safely blended in a blender, drain and add cashews as well.
Blend all ingredients until as smooth as possible. This may take a few minutes.
Transfer into silicone molds of your choice (do not grease them).
Allow to set in the fridge for at least 2hrs before serving.
Serve as you would any other paté, with crackers, flat breads, etc. or even veggie dippers.
Freeze extras for another day.
This recipe freezes well so take advantage of economies of scale and make the full batch.
If not served as a paté on it's own, feel free to use as a spread, as a flavour-booster for creamy soups, or as a sauce on pizza.
Get creative by using a mixture of mushrooms, by changing up the spices, or by stirring through finely cut bits of olives, roasted garlic, or minced chili peppers.
Can substitute sunflower seeds (or pine nuts, depending) for cashews if there is an allergy.