Vegan Mushroom Pâté with Roasted Garlic

5 from 13 votes

Vegan Mushroom Pâté with Roasted Garlic

Rich and creamy vegan mushroom pâté made with golden roasted garlic and caramelised shallots. Perfect for on crackers or toasts.

Cook Time30

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: All, French

Servings:

Calories: 105kcal

Author: Richard Makin

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

Metric - US Customary

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

Nutrition