Mushroom Pate (Raw, Vegan, GF)
This is a lovely starter/canapé. It has a silky texture and earthy tone from the walnuts and mushrooms so your carnivorous guests will think it is made of liver, whilst your herbivore guests will lap it up for exactly the opposite reason.
It takes 5 minutes preparation and can be used for many different things, including a pasta sauce, an umami topping on a burger or a dip for crackers. I edited the recipe, which I took from Plant Food (Matthew Kenney, Meredith Baird, Scott Winegard), decreasing the amount of mushroom powder used to decrease the saltiness and adding fresh thyme to give a little brightness.
Mr B who is not a fan of liver Pate, loved this, although thought I was trying to trick him into eating traditional Pate until I showed him the process pictures.
Ingredients
- 3 cups mushrooms (Portobello’s, Oysters, Shitake)
- 1 cup walnuts
- ¼ cup mushroom powder
- 1 tbsp. agave nectar
- 1 tbsp. tamari
- 1 tbsp. fresh thyme
- 1 tbsp. agar
- 1 tsp. sesame oil
Method
- Blend all ingredients, for around 8 minutes or until the blender is warm. (I wouldn’t usually recommend this, but in this case you need it to get warm to activate the agar)
- Pour into a lined terrine mold (I used a small bread pan) and refrigerate for 2 hours to set
