Vegan Mushroom Pâté - Mushroom and walnut pâté with pink peppercorns
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Vegan Mushroom Pâté with Walnuts, Sherry and Thyme

A creamy vegan mushroom pâté with walnuts, sherry and thyme perfect for Christmas!
Course Appetizer, Starter
Cuisine vegan
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 30 minutes
Author Chris Mosler

Ingredients

  • 6 dried porcini mushrooms
  • 50 ml (3 tbsp) boiling water
  • 1 banana shallot, finely chopped
  • 1 tbsp olive oil
  • 200 g (2½ cups) chestnut mushrooms, roughly chopped
  • 1-2 cloves garlic, finely chopped or to taste
  • ½ tbsp chopped fresh thyme
  • 1 tbsp vegan sweet sherry
  • 100 g (1 cup) walnut pieces
  • ½ tbsp tamari sauce/ light soy sauce
  • salt and black pepper to taste
  • walnuts and pink peppercorns to decorate (optional)

Instructions

  • Soak the porcini in the boiling water for 20 minutes until soft and rehydrated.
  • Toast the walnuts in a dry frying pan until just beginning to brown and they give off a lovely toasted smell.
  • Fry the shallot very gently in the olive oil until soft, add the chestnut mushrooms and fry for 5 minutes or until they have released their juices.
  • Add the porcini and garlic and fry for a minute before adding the porcini soaking liquid, tamari/soy and the sherry. 
  • Turn the heat up to high and cook off the liquid until only about a teaspoonful remains.
  • Transfer the mushroom mixture to a food processor. Add the walnut pieces, chopped thyme and a good grinding of black pepper.
  • Whizz together, stopping to scrape down the sides, until you get a smooth pâté. I like to keep a bit of texture so I pulse until I'm happy with it!
  • Taste and add salt and more pepper if needed. 
  • Transfer to a serving dish and chill for an hour or two.
  • Top with extra walnuts and pink peppercorns and serve.