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:
- 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.
- 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
Bacon Ranch Deviled Eggs
These vegan eggs have a creamy ranch dressing and smoky bacon flavor.
Read More »
Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
Fresh summer and sundried tomatoes transform into a tasty sauce for these addicting enchiladas.
Read More »
Bean and Corn-Stuffed Poblano Peppers
Baked chile rellenos meet chiles en almendra (almond sauce). The delectably creamy white sauce is the perfect complement for spicy salsa cruda.
Read More »
More Flashbacks
- Summer Sunset Sangria
- Plum Basil Jam
- Everyday Green Smoothie
- Coconut-Pineapple Smoothie
- Cherry Vanilla Smoothie
- Raw Coconut Mango Pad Thai
- Gluten-Free Stuffed Mushrooms
- Potato Spinach Salad
- Pineapple Mango Sorbet
- Early Spring Pasta Salad
- Shaved Asparagus Coleslaw
- Portabello Benedict
- Tapenade Cauliflower-Cashew Crostini
- Vegan Asparagus Snap Pea Frittata
- Spiced Belgian Waffles with Blood Orange Sauce
- Springtime Macaroons
- Strawberry Streusel Cake
- Balsamic Grilled Salad with Asparagus, Brussels Sprouts, & Onions
- Vegan Split Pea Soup with Dulse and Kale
- Curried Sweet Potato Soup
