Publised on 27/11/2023. Last Updated on 06/12/2024 by Richard
Rich and creamy vegan mushroom pâté made with golden roasted garlic and caramelised shallots. Perfect for on crackers or toasts.
Whatever the season, I can't think of a better treat than some vegan mushroom pâté on crispy toasts or crackers. It's rich and creamy with just the right texture (not too smooth, not too chunky) and it works on everything from crudités to crackers!
But honestly, I know it's basic, but this Vegan Mushroom Pâté recipe is perfect for the holidays. It's impressively umami and stores in the fridge as a nice back-up for serving to unexpected guests (but only the nice ones!).
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🧈 Required Ingredients
Let's have a look at what you'll need to maker this recipe. The ingredients are pretty simple, as most of this recipe's uniqueness comes from HOW it's cooked!
- head garlic (sliced in half sideways)
- shallots (peeled and halved length-ways)
- olive oil
- flaky sea salt
- ground black pepper
- dried mushrooms (I use porcini - perfect for Vegan Mushroom Pâté)
- vegan butter (I use Flora Plant)
- shiitake mushrooms (fresh, roughly chopped)
- chestnut mushrooms (fresh, roughly chopped)
- brandy or cognac
- fresh thyme (finely chopped)
- nutritional yeast
- Crackers or toasts for serving
🎂 A Note on Mushrooms
Obviously mushrooms are a huge part of this recipe (duh!) so it's kind of important to discuss which KIND of mushrooms work best. For this recipe I like to use a blend of plain chestnut mushrooms, some nice meaty shiitake mushrooms (for added texture) and some dried porcini mushrooms (for big punchy flavour).
If you can't find any of these, feel free to experiment with different varieties. Swap chestnut mushrooms for portabello if you like, or maybe swap dried porcini for dried wild mushrooms. As long as you pick big tasty varieties, this Vegan Mushroom Pâté sing!
🍰 How to Make Vegan Mushroom Pâté
Let's take a closer look at how to make this Vegan Mushroom Pâté. The process is simple but it may be helpful for you to get a closer look at what the ingredients should look like at various stages. Oh and as usual, full recipe is at the bottom of this page, so just scroll down there to get cooking!
1. To make your Vegan Mushroom Pâté first you'll want to roast your garlic and shallots, because this takes the longest. Use a small dish and wrap in aluminium foil to stop it from burning. You want nice soft garlic!
2. Now we fry our mushrooms. At first they'll release a lot of liquid, but this is ok. We're also going to add our mushroom soaking liquid. We want to cook everything down until nice and reduced.
3. This is what the mushrooms should look like when reduced. There should be very little standing liquid at the bottom of the pan. You'll need to let them cool before blending.
4. Now we blend! Blend to your own preference though - don't follow my lead! I like things quite coarse. Some people like their Vegan Mushroom Pâté rather chunky. Go with your heart!
🤷♀️ Vegan Mushroom Pâté FAQs
A: Serve it on crackers, toasted bread, or even veggie sticks for a delightful appetiser or snack. It also makes a fantastic addition to sandwiches or wraps. Use it in Banh Mi to replace the traditional meat-based pâté!
A: Absolutely! In fact, making it in advance often enhances the flavours as the ingredients have more time to get to know eachother. Store it in an airtight container in the refrigerator for a few days before serving. e.
A: Vegan mushroom pâté is a delicious spread made from a blend of mushrooms, shallots, garlic, and other flavoursome ingredients. It's a plant-based alternative to traditional pâté and is perfect for spreading on crackers or toast.
Are you a big mushroom lover? Why not try my Vegan Mushroom Risotto or my delicious Vegan Mushroom Stroganoff next time!?
Vegan Mushroom Pâté with Roasted Garlic
Equipment
- oven
- 1 Small oven-proof dish
- 1 heat proof bowl
- 1 Large Frying Pan
- Fine mesh sieve
- 1 Baking sheet
- Food Processor or Blender
Ingredients
- 1 head garlic sliced in half sideways
- 2 shallots peeled and halved length-ways
- 2 tablespoon olive oil
- 2 teaspoon flaky sea salt
- 1 teaspoon ground black pepper
- 20 g dried mushrooms I use porcini
- 2 tablespoon vegan butter
- 150 g shiitake mushrooms fresh, roughly chopped
- 200 g chestnut mushrooms fresh, roughly chopped
- 2 tablespoon brandy or cognac
- 1 tablespoon fresh thyme finely chopped
- 4 tablespoon nutritional yeast
- Crackers or toasts for serving
Instructions
- Preheat the oven to 200 °C. Place the garlic and shallots in a small oven-proof dish and drizzle with the olive oil. Sprinkle with half of the flaky sea salt and black pepper then wrap the dish in foil.1 head garlic, 2 shallots, 2 tablespoon olive oil, 2 teaspoon flaky sea salt, 1 teaspoon ground black pepper
- Place the dish in the oven and roast for 25-30 minutes. While the garlic roasts, prepare the mushrooms
- Place the dried mushrooms in a heat-proof bowl and cover with 200ml boiling water. Leave to hydrate for 10 minutes.20 g dried mushrooms
- Place a large frying pan over medium heat and add the vegan butter. Once melted and the pan is hot, add the fresh mushrooms.2 tablespoon vegan butter, 150 g shiitake mushrooms, 200 g chestnut mushrooms
- Fry for around 10 minutes, stirring often, or until the mushrooms have released their moisture and most of it has evaporated. The mushrooms should be lightly browned.
- Making sure you reserve the liquid, drain the dried mushrooms. Pass the liquid through a fine mesh sieve or fine muslin to remove any grit.
- Add the rehydrated mushrooms, the strained mushroom soaking liquid, brandy or cognac (if using), the thyme and the nutritional yeast then allow to simmer until almost all the liquid has evaporated again.2 tablespoon brandy or cognac, 1 tablespoon fresh thyme, 4 tablespoon nutritional yeast
- Remove from the heat and spread the contents of the frying pan out on a baking sheet, to allow it to cool fully.
- Meanwhile, remove the roasting garlic and shallots from the oven and remove the foil. The garlic should be fork-soft and lightly browned. Allow to cool fully.
- Once completely cooled, place the mushroom mixture in a food processor or blender. Squeeze out the garlic from the bulb and add to the blender along with the shallots. Finally add the salt and pepper and blend to a rough paste.
- Transfer the pâté to a small jar and seal. Store in the fridge until you’re ready to serve. Serve with crackers or toasts.Crackers or toasts for serving
Adrian Fielding
Please, does this recipe freeze well?
Marilyn Probert Jones
Really like the ingredients written with method . Wish everyone did it. Thanks
Mathis
Delicious ! Made this for the sausage roll wreath and almost didn't have enough because I kept eating it !!