Vegan Mushroom Pâté with Walnuts, Sherry and Thyme
A creamy vegan mushroom pâté with walnuts, sherry and thyme perfect for Christmas!
Servings 10
Calories 88kcal
Ingredients
- 6 dried porcini mushrooms
- 50 ml boiling water
- 1 banana shallot, finely chopped
- 1 tbsp olive oil
- 200 g 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 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.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 88kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg