Mushroom Paté

Substantial, full-bodied pate turns everything its spread on into culinary gold.

Makes 2 cups

What You Need:

  • 1 cup raw hazelnuts or filberts
  • 1/2 medium onion, sliced
  • 3/4 cups mushrooms
  • 2 cloves garlic, sliced
  • 2 teaspoons olive oil
  • 1 tablespoon sliced black olives
  • 1/4 cup fresh parsley
  • 1 tablespoon tamari
  • Salt and pepper to taste

What You Do:

  1. Roast hazelnuts in microwave oven for 3 minutes on medium heat. Sauté onions, mushrooms and garlic in olive oil for about 3 to 4 minutes until soft. In a blender, puree all the ingredients until very smooth.

Click here for more delicious recipes:
Roasted Red Pepper Spread
Sweet & Spicy Pumpkin Spread
Basil Pesto

 Comments

More Recipes

Plum Basil Jam

This sweet summer jam will brighten any piece of toast or morning bun.
Read More »

Gluten-Free Vegan Pizza Wraps

This tofu pepperoni pizza wrap makes the perfect lunch.
Read More »

A Vegan Cinco de Mayo Brunch

Celebrate May 5th with Mexi-spired twists on classic brunch fare—mimosas included.
Read More »

Dijon Macaroni Salad

Spice up your springtime barbecues with the perfect macaroni salad.
Read More »

Fresh Spring Rolls

Wrapped in rice paper, these refreshing spring rolls are a great gluten-free appetizer or snack.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »