Starters
Mushroom and walnut pate
Silky plant-based spread of sauteed mushrooms, walnuts and thyme.
VegetarianVeganGluten-free
Ingredients
- 400 g mushrooms
- 1/2 onion
- 1 garlic clove
- 50 g shelled walnuts
- 40 g extra virgin olive oil
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 5 min/120°C/speed 1.
- Add the chopped mushrooms and the thyme and saute 10 min/120°C/speed 1 without the measuring cup so the water evaporates.
- Add the soy sauce, the salt and the pepper and cook 2 min/100°C/speed 1.
- Add the walnuts and blend 20 sec/speed 6.
- Scrape down the sides with the spatula and blend another 15 sec/speed 7.
- Check that you get a spreadable paste and adjust the salt.
- Transfer to a bowl and let cool in the fridge before serving.
Tips
- Cook the mushrooms without the measuring cup to concentrate their flavor.
- A splash of brandy in the saute gives a special touch.
- Serve on toast with a little chopped chives.
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