Easy Vegan Mushroom Pâté
This Pâté comes together in just minutes using limited ingredients. Great for canape displays, and as a sandwich spread, this Pâté is savory, low oil, and tastes way fancier than it is.
Ingredients
- 1 Tablespoon olive oil
- 1 pound mushrooms roughly chopped
- 3 garlic cloves
- ¼ red onion or shallot
- ½ teaspoon salt
- 1 Tablespoon Tamari
- Juice of half a lemon
- 1 sprig fresh thyme
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons dry white wine
Instructions
- Roughly chop the cleaned mushrooms, onion, and garlic. Add to a food processor or high-speed blender with the salt, tamari, lemon, and pepper. Blend until smooth. You may need to add a tablespoon or so of water to help things blend - don't worry we will cook all the liquid out soon.
- Heat a cast-iron or nonstick pan over medium-high heat. Add the oil and let it heat up a bit, then pour in the blended mushroom mix. Drop the thyme sprig into the pan.
- Cook, stirring frequently, until almost all of the liquid has evaporated, and it smells very fragrant. When it looks like almost all the water has evaporated, deglaze the pan with the wine.
- Cook for one to two minutes more and remove from heat.
- Serve with crackers, or as a sandwich spread. Stores for 3 to 4 days in a sealed container in the refrigerator.