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Serves
10-12
Author Notes
My best friend invited me over for an all vegan dinner party, and I wanted to make something that I had never made before. I decided I’d try a wild mushroom paté. I looked up so many different recipes, but in the end made the recipe up my own way since a lot of what I looked at involved blocks of cream cheese or heavy cream. To give the pate firmness I added firm tofu and walnuts, and to give it depth of flavor I added truffle oil and aged balsamic. It turned out to be delicious! —dixonkitchen
Ingredients
7 ounces
shiitake mushrooms
4 ounces
oyster mushrooms
2
portabello mushrooms
1
small red onion, diced
1
shallot, diced
2
garlic cloves, minced
1 tablespoon
olive oil
2 tablespoons
aged balsamic vinegar
1 tablespoon
white truffle oil
4 sprigs
fresh thyme leaves, removed from stems
3 teaspoons
salt
1/4
package of firm tofu
1/2 cup
toasted walnuts
1 teaspoon
black pepper
1/2 teaspoon
crushed red pepper flakes-
juice from half a lemon
Directions
- Heat olive oil in large pan to medium high heat. Add onions, shallot and garlic and cook, stirring frequently, until slightly browned but not burned or pate will be bitter
- While onions are browning, chop mushrooms making sure to remove the stems of the shiitake and gills of the portabellos. Add mushrooms and thyme to pan and cook until softened, about 10 minutes.
- Add vinegar, salt, pepper, chilli flakes and stir. Set aside.
- in a food processor pulse walnuts until finely ground. Add tofu, mushroom mixture and lemon juice. Puree until it becomes a smooth consistency.
- Taste for salt and adjust seasoning at this point. Drizzle in truffle oil and puree again until incorporated. Transfer mixture to a serving bowl and chill for 4-5 hours. Serve on toast points or water crackers with a drizzle of aged balsamic.
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