Ultra Mushroom Pâté

Smooth, savory, and flavorful, this simple spread will become the base of many dinners and snacks.

This concentrated spread is excellent on crackers or bruschetta, topped with chopped fresh tomatoes, fresh herbs, white beans, or toasted walnuts. It’s crazy good as pizza sauce or tossed with pasta, too.

Makes 1-1/2 cups

What You Need:

1 tablespoon olive oil
1 medium onion, diced
3 cups sliced cremini mushrooms, chopped
3/4 cup dried mushrooms
1/4 cup chopped sun-dried tomatoes
1/2 cup red wine
1/2 cup vegetable stock
2 tablespoons white miso
6 tablespoons nutritional yeast
1/2 teaspoon salt

What You Do:

  1. In a large sauté pan over medium-high heat, heat oil. Add onions and cook until soft, about 15 minutes. Add cremini mushrooms and stir until liquid evaporates, about 10 minutes. Add dried mushrooms, tomatoes, wine, and stock and bring to a boil, pressing dried mushrooms down if they float. Stir frequently until mixture is nearly dry.
  2. Transfer mushroom mixture to a food processor and purée. Add miso, nutritional yeast, and salt and purée until smooth. Scrape into a storage container and refrigerate for up to 1 week.

Check out more tasty mushroom-inspired recipes:
Mushroom Miso Soup
Ultra Mushroom Pâté

 Comments

More Recipes

Mummy’s Favorite Pumpkin Soup

This spicy pumpkin soup will be a hit with everyone this Halloween.
Read More »

5 Mouthwatering Vegan Pumpkin Recipes

VegNews gives you the lowdown on the fall pumpkin craze, including five seasonal recipes you’ll be dying to dig into.
Read More »

Vegan Shawarma Sandwiches

You'll love this savory soy-free shawarma topped with a tangy tahini sauce.
Read More »

Grilled Vegetable Pizza

Celebrate the final days of summer with perfectly grilled vegan pizza.
Read More »

Homemade Marinara Sauce

Pasta’s perfect partner doesn’t get better than this family recipe.
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 »