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Mushroom Pâté

Irresistible Mushroom Pâté: A Creamy Vegan Delight!

This Mushroom Pâté is a creamy vegan delight, perfect for spreading on crostini or fresh veggies.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Appetizers
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pâté
  • 1 medium Onion Provides aromatic flavor; substitute with shallots for a milder taste.
  • 1/2 cup Unsalted Butter Adds richness; use olive oil for a dairy-free variant.
  • 1 pound Cremini Mushrooms Provides deep, earthy flavor; can use button or wild mushrooms.
  • 2 cloves Garlic Minced; adds savory depth.
  • 1/3 cup Dry Sherry Introduces acidity; white wine can be a substitute.
  • 1 teaspoon Salt Enhances flavors; adjust according to preference.
  • 1/4 teaspoon Black Pepper Adds mild spice; freshly cracked preferred.
  • 8 oz Cream Cheese Room temperature; provides creaminess.
  • 3 Eggs Acts as a binding agent; can substitute with flax eggs for vegan.
  • 2 cups Chopped Spinach Adds nutrition; fresh or frozen (ensure frozen is well-drained).
  • 1 1/4 cups Walnuts Finely chopped; can substitute with pecans or sunflower seeds.
  • 1 tablespoon Tarragon Offers a unique herbal flavor; substitute with parsley if preferred.

Equipment

  • Skillet
  • Mixing bowl
  • Loaf pan
  • Oven
  • food processor

Method
 

Step-by-Step Instructions
  1. Melt 1/2 cup of unsalted butter in a skillet over medium heat. Add finely chopped medium onion and sauté for 4-5 minutes until translucent.
  2. Stir in 1 pound of finely chopped cremini mushrooms and 2 minced garlic cloves. Cook for another 5 minutes until mushrooms are tender and golden brown.
  3. Pour in 1/3 cup of dry sherry, season with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for about 10 minutes until mostly evaporated.
  4. Remove the skillet from heat and let the mushroom mixture cool slightly.
  5. Preheat the oven to 350°F (175°C).
  6. In a mixing bowl, combine 8 oz of room-temperature cream cheese, 3 eggs, 2 cups of chopped spinach, 1 1/4 cups of finely chopped walnuts, and 1 tablespoon of tarragon. Blend until well combined.
  7. Fold the cooled mushroom mixture into the cream cheese blend until thoroughly mixed.
  8. Transfer the mixture into a buttered loaf pan, cover tightly with aluminum foil.
  9. Place loaf pan inside a larger pan filled with an inch of water. Bake in the preheated oven for 1 hour and 15 minutes.
  10. Cool completely, invert onto a plate, and chill in the refrigerator before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow the pâté to chill fully before slicing for the best texture. Experiment with different mushrooms or herbs for variety.

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