Jade’s Vegan Mushroom Paté

/Jade’s Vegan Mushroom Paté

Jade’s Vegan Mushroom Paté

March 1, 2015
Serves 2-4 People

Recently, I went to an amazing vegan/veggie restaurant in Amsterdam, in the historic Jordaan district called De Bolhoed.  One of the most highly recommended items on the menu was their mushroom paté, which I had to order out of curiosity.  Today, I attempted to make my own version of this delicious savoury starter and it was a wild success!

This is also an AMAZING spread on sandwiches!

So, without further ado, here is the recipe:


Ingredients

  • Packages of small brown or chestnut mushrooms
  • Vegan Worcestershire sauce
  • 1
    Lemon Juice (Fresh)
  • Packages of Firm Tofu
  • 1 Tablespoon
    Chopped fresh sage
  • 1 Teaspoon
    Chopped fresh thyme
  • 1 Teaspoon
    Veggie bouillon powder
  • Pinch of dried herb mix
  • Salt

Instructions

  1. First, you'll want to heat your oven to 350 and drizzle the lemon juice and a little olive oil over the cleaned mushrooms (stems removed). Bake in a small dish until they are soft and drain the excess liquid.

  2. Next, after the mushrooms have cooled, chop them into small pieces. Then place all of your other ingredients except the vegan worcestershire into a bowl and blend. I do this with a hand blender in the bowl, but you can use a food processor if you have the means. In which case, you would simply place all of the ingredients into the food processor and puree everything. Once everything is totally mixed, the consistency will be light and fluffy, almost like a mushroom mousse. Then, add a few drops of the vegan worcestershire and taste. Season with salt and taste again. Once your seasonings are adjusted to your liking, zap the mix again one more time with the blender or processor. Spoon your paté into a serving dish (I put mine on a small platter and mold it into a rectangle) and chill. Serve cold with crackers or bread.

  3. Enjoy!

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