Mushroom pâté with walnuts, cream cheese and spiked with a drizzle of truffle oil.
I remember trying pâté at Mr. Mamagoto for the first time, a chicken liver one, and done quite well. Pâté in French is literally a paste, made traditionally with liver. Foie Gras is one of the most famous pâté, made with the lover of a duck or geese. But like so, so many traditional meat dishes, the vegetarian versions are even more interesting. Mushrooms are so meaty and I thought would make for a gorgeous pâté. Smear on sourdough, use it as a sandwich spread, or just enjoy with crackers, cheese, and cold cuts!
Ingredients for Mushroom Pâté (makes about 150g)
- Mushrooms – 150g
- Walnuts – 1/4 cup
- Onion – 1, medium-sized, chopped
- Garlic – 3 cloves, chopped
- Oregano – 1 tbsp
- Balsamic Vinegar – 1 tbsp
- Olive oil – 1 tbsp
- Cream cheese – 3 tbsp
- Salt and pepper – to taste
- Truffle oil – 1 tbsp (I used Colavita)
Method
- Start by washing and roughly chop the mushrooms.
- Heat oil in a pan, add the chopped garlic and chopped onion. Cook for 2-3 minutes on medium-high heat until transparent.
- Add the mushrooms to the pan, mix well, and cook for 5 minutes until the mushrooms brown.
- Add in the balsamic vinegar and oregano. Mix well and cook for a minute and then set aside to cool.
- Transfer the cooked mushrooms to a blender along with roughly crushed walnuts. Blitz to a smooth texture.
- Fold in the cream cheese well into the mixture and season with salt and pepper.
- Finish by adding truffle oil and mixing it well.
- Ready to be eaten as is but chill it for a couple of hours and enjoy with a warm piece of sourdough.
Jarred, mushroom pâté can be stored for 3-4 days in the refrigerator. I also made one hell of a bomb of umami sandwich French Toast!
Mushroom Pâté
Mushroom pâté with walnuts, cream cheese and spiked with a drizzle of truffle oil.
Yield: 150 g
Calories: 107kcal
Materials
- 150 g Mushrooms
- ¼ cup Walnuts
- 1 nos Onion medium-sized
- 3 cloves Garlic
- 1 tbsp Oregano
- 1 tbsp Balsamic vinegar
- 1 tbsp Olive oil
- 3 tbsp Cream cheese
- 1 tbsp Truffle Oil
- Salt and Pepper to taste
Instructions
- Start by washing and roughly chop the mushrooms.
- Heat oil in a pan, add the chopped garlic and chopped onion. Cook for 2-3 minutes on medium-high heat until transparent.
- Add the mushrooms to the pan, mix well and cook for 5 minutes until the mushrooms brown.
- Add in the balsamic vinegar and oregano. Mix well and cook for a minute and then set aside to cool.
- Transfer the cooked mushrooms to a blender along with roughly crushed walnuts. Blitz to a smooth texture.
- Fold in the cream cheese well into the mixture and season with salt and pepper.
- Finish by adding truffle oil and mixing it well.
- Ready to be eaten as is but chill it for a couple of hours and enjoy with a warm piece of sourdough.
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