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

More Recipes

Vegan Strawberry Shortcake

In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.
Read More »

Vegan Avocado Nori Crostini

Take your morning avocado toast to the next level with the addition of nori, walnuts, and chia seeds.
Read More »

Vegan Tofu Scramble

Who needs eggs when a delicious, cholesterol-free tofu scramble can be whipped up in no time?
Read More »

Vegan Chocolate Pudding Popsicles

For a smooth chocolaty pudding pop, turn an easy chocolate mousse into a great frozen summer treat.
Read More »

Baked Vegan Eggplant & Zucchini Chips

When coupled with herbed panko crumbs, a thin layer of vegan mayonnaise provides a flavorful coating for these zucchini and eggplant slices, resulting in perfectly crunchy “fried” chips.
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 »