Vegan Mushroom Pâté with Walnuts, Sherry and Thyme
A creamy vegan mushroom pâté with walnuts, sherry and thyme perfect for Christmas!
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 30 minutes
- 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)
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.