Description
A creamy and flavorful Mushroom Pâté made with a savory blend of sautéed mushrooms, fresh herbs, and cashews, perfect as a delicious spread for bread, crackers, or vegetable sticks. This easy, vegan-friendly recipe takes just 25 minutes to prepare and offers a rich, umami-packed appetizer or snack option.
Ingredients
Scale
Mushroom Pâté
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 300g (10.5 oz) mushrooms, chopped (button, Swiss brown, or mixed)
- 1 tablespoon fresh thyme leaves (or 1 tsp dried)
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon lemon juice
- 1/4 cup raw cashews, soaked in hot water for 15 minutes and drained
- 1–2 tablespoons water (as needed for blending)
Instructions
- Sauté Onions: Heat olive oil in a skillet over medium heat and sauté the chopped onion for 4–5 minutes until translucent.
- Add Garlic: Add the minced garlic and cook for about 1 more minute until fragrant.
- Cook Mushrooms and Thyme: Stir in the chopped mushrooms and thyme, and cook for 8–10 minutes until the mushrooms release moisture and become golden brown.
- Add Seasonings: Mix in soy sauce, salt, pepper, and nutritional yeast (if using), and cook for 2 more minutes to combine the flavors.
- Blend Ingredients: Transfer the mushroom mixture to a food processor along with the soaked cashews and lemon juice. Blend until smooth, scraping down the sides as needed.
- Adjust Consistency: Add 1–2 tablespoons of water gradually until the mixture reaches a spreadable, creamy consistency.
- Chill: Taste and adjust seasoning, then transfer to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors develop.
- Serve: Serve chilled or at room temperature with crusty bread, crackers, or vegetable sticks.
Notes
- Soaking the cashews softens them, making the pâté creamier when blended.
- Use a variety of mushrooms for a deeper, more complex flavor.
- Nutritional yeast is optional but adds a cheesy, savory depth.
- You can store the pâté covered in the refrigerator for up to 5 days.
- For a gluten-free option, ensure soy sauce is tamari or gluten-free certified.
