I have been obsessed lately with finding the perfect vegan pâté recipe. I used to buy mushroom pâté at World Market, but the brand I liked no longer seems to be available. Although there are vegan pâté recipes galore, I really wanted to create my own recipe using similar ingredients to the pâté I used to buy and herbs that specifically complement the mushroom flavor.
This pâté is really easy to make and is great for dipping. I like to serve it with Ritz-style round crackers.The truffle oil gives it a really strong, mushroom-y flavor. However, after a couple days, the truffle flavor mellows and lets the herbs shine through.
Herbed Mushroom Pâté Makes about 3 cups
1 tablespoon olive oil
1/2 of a small yellow onion, coarsely chopped
10 oz. cremini mushrooms
1/2 tsp. dried tarragon
1/2 tsp. dried dill
1 small potato, peeled, diced and cooked until soft (boiled or steamed)
1/4 cup chopped walnuts
2 tablespoons nutritional yeast
1 teaspoon truffle oil
1 tablespoon red wine
1 tablespoon Bragg's liquid aminos (or tamari)
black pepper, to taste
2 tablespoons fresh parsley, chopped
Heat olive oil in skillet over medium heat. When oil is hot, saute onion for a few minutes until it is soft. Add mushrooms, tarragon and dill, then continue to cook until mushrooms expunge their juices. Remove from heat. Combine mushroom mixture and remaining ingredients except parsley in a food processor or blender. Process/blend until smooth. Add the parsley and pulse a few times to mix in parsley). Spread pâté into an appropriately-sized dish and chill for 2 hours before serving. Garnish with parsley, if desired, and serve with crackers.