Vegan Mushroom Pâté
Author: Hindy Garfinkel
Recipe type: vegan, dip, spread
- ¾ raw shelled walnuts
- 1 tbsp. olive oil or other neutral oil
- 2 tsp. sesame oil
- 1 shallot, chopped
- 5 cloves garlic, chopped
- 1 tbsp. ginger, chopped
- 10 oz. mushrooms - sliced
- 1 tsp. tamari sauce
- 1 tsp. ground black pepper
- 1 tsp. salt
- additional salt and pepper to taste
- Heat up your skillet on medium high heat.
- Toast the walnuts in the dry skillet for about 3 minutes. You do not want to burn the nuts.
- Remove the walnuts from the pan and set aside.
- Keep the pan on the heat.
- Add the oils to the pan. Let the oil get hot.
- Add the shallots, garlic and ginger to the pan. Cook a couple of minutes.
- Add the mushrooms to the pan and cook another few minutes. Stir in the tamari, salt and pepper.
- Once cooked, turn off the heat.
- Place both the walnuts and the mushroom mixture in your food processor and process well. It should be a paste.
- Taste and add additional salt and pepper as necessary.
- Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2013/08/vegan-mushroom-pate.html
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