Vegan Mushroom & Walnut Pate
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 127.5
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 294.8 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.7 g
- Protein: 3.3 g
View full nutritional breakdown of Vegan Mushroom & Walnut Pate calories by ingredient
Introduction
Wow! This is so yummy!!! Wow! This is so yummy!!!Number of Servings: 8
Ingredients
-
1 cup pieces or chips Walnuts
1 tbsp Olive Oil
1 medium (2-1/2" dia) Onions, raw
6 clove Garlic
2 cup, pieces or slices Mushrooms, fresh
0.5 cup Parsley
2 tbsp Rosemary
1 tsp Salt
0.5 tsp Pepper, black
Tips
Tastes even better after sitting overnight in the fridge.
Directions
1. Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
2. Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
3. If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and color variation. Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.
Serving Size: about a quarter cup for a serving
Number of Servings: 8
Recipe submitted by SparkPeople user TINKKNIT.
2. Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
3. If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and color variation. Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.
Serving Size: about a quarter cup for a serving
Number of Servings: 8
Recipe submitted by SparkPeople user TINKKNIT.