Mushroom Pâté
This creamy vegan mushroom pâté is rich, savory, and packed with umami flavor—perfect for spreading on toast, crackers, or adding to a plant-based charcuterie board.
Servings: 2 Cups
Equipment
- Medium Sauté Pan
- Food Processor or High-Speed Blender
Ingredients
- 2 tbsp Olive Oil Divided
- 2 Shallots Finely chopped
- 6 cloves Garlic Minced
- 16 oz Mushrooms, Cremin, Button, or a mix of mushrooms Roughly chopped
- 1 tsp Sea Salt
- ½ tsp Black Pepper
- ½ cup Fresh Parsley Finely chopped
- 2 tbsp Fresh Rosemary Finely chopped
- 10 oz Silken Tofu
Instructions
- Place your sauté pan over medium heat and add 1 tbsp olive oil. When hot add the shallots and garlic and sauté until the shallots soften and turn translucent about 4 to 5 minutes.
- Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 15 to 20 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
- If your food processor or high-speed blender can handle hot food, add the mushrooms to the food processor along with the silken tofu. If not, just let the mushrooms cool first.
- Pulse the food processor or high-speed blender, stopping to scrape the sides as needed, until you reach a pâté texture. I like mine to be pretty smooth, but you can always stop processing it sooner to leave a bit of texture and color variation.
- Press the pâté into a container for serving using a spatula to smooth it, and let it chill completely, for at least 30 minutes, in the fridge before serving.
- Store in an airtight container in the fridge for up to 7 days. This can also be frozen for up to 3 months.
Notes
Serve this on my French Country Bread or Whole Wheat Crackers!