Jams & preserves
Mushroom and walnut vegetable pate
Creamy vegan pate to spread on toast and appetizers.
VegetarianVeganGluten-free
Ingredients
- 300 g mushrooms
- 1 onion
- 50 g walnuts
- 30 g olive oil
- 1 garlic clove
- Salt, pepper and thyme 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/Varoma/speed 1.
- Add the chopped mushrooms and cook 12 min/Varoma/speed 1 without the measuring cup to evaporate the water.
- Add the walnuts, salt, pepper and thyme.
- Blend 1 min/speed 5-10 until you get a fine cream.
- Adjust the salt and pour into a jar or terrine.
- Refrigerate at least 2 hours to set before serving.
Tips
- Store in the fridge for up to 4 days in a sealed container.
- Cover the surface with a drizzle of oil so it does not oxidize.
- You can freeze it in individual portions.
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