Mushroom Walnut Pate
Serve up this flavourful vegan appetizer with some sliced baguette for a delicious party dish!
Ingredients
- 1 cup red onion (chopped)
- 2.5 cup cremini mushrooms (chopped)
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 3 clove garlic (minced)
- 1 tablespoon fresh rosemary* (minced)
- 1 teaspoon fresh thyme* (chopped)
- 1 cup walnuts (toasted and unsalted)
- 2 tablespoon fresh parsley (chopped)
- 2 tablespoon white miso paste
- 1 tablespoon dijon mustard
- ½ teaspoon black pepper
- salt (to taste)
Instructions
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Add onion, mushrooms and olive oil to a pan and sauté over medium heat until the onions and mushrooms soften and start to caramelize.
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Deglaze the pan with balsamic vinegar and add in chopped rosemary, thyme, and garlic. Sauté for another 3-5 minutes.
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Let the mushroom and onion mixture cool slightly before adding it to a food processor with the rest of the ingredients. Blend until the pate becomes smooth and spreadable. Once blended, test the flavour and add salt (or any other ingredients) to taste.
*You may need to scrape down the sides of your food processor when blending.
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Serve immediately or store pate in the fridge. Pate is traditionally served between cold and room temperature.
Recipe Notes
- You can substitute dried rosemary and thyme. If using dried, use a scant tablespoon of rosemary and a scant teaspoon of thyme.
- Some have commented that they find this recipe sweet. With the ingredients where I live, I don't find this at all. I suspect it might be from the balsamic vinegar—if you have a sweeter balsamic vinegar, consider using less and substituting in some of a less sweet vinegar. Start small and adjust to your taste.