Vegan Mushroom Pate with Walnuts
This richly flavorful vegan mushroom pate is made with walnuts, lentils and fresh thyme for an incredibly satisfying spreadable appetizer that has robust flavor!
Servings 6 Servings
Calories 230kcal
Ingredients
- 4 cups mushroom , diced (I use cremini)
- ¾ cup onion , diced
- 2 large cloves garlic , minced
- 3 tablespoons olive oil
- ¾ cup white wine , dry
- 1 teaspoon fresh thyme
- ¼ teaspoon dry rosemary , crushed
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce
- ½ tablespoon white miso paste
- 1 cup cooked lentils (I use canned lentils, drained and rinsed)
- ½ cup crushed walnuts
- 1 tablespoon nutritional yeast
- 1 ½ tablespoons balsamic glaze
- 1 tablespoon apple cider vinegar
Instructions
- Dice your mushrooms and onions. Mince garlic cloves.¾ cup onion, 2 large cloves garlic, 4 cups mushroom
- Add olive oil to a large pan over medium-high heat then toss in the mushrooms, onions and garlic.3 tablespoons olive oil
- Cook the vegetables until the mushrooms and onions have softened. Liquid will release from the mushrooms; let this cook off until there is very little liquid left (about 10 minutes).
- Next, add dry white wine. Allow to cook down until most of the liquid is evaporated (about 5 minutes).¾ cup white wine
- Toss in fresh thyme, dry rosemary (crushed), ground black pepper, soy sauce and white miso paste. Cook for another few minutes, until there is almost no liquid left in the pan (the mixture will look moist as the olive oil won’t evaporate).1 teaspoon fresh thyme, ¼ teaspoon dry rosemary, ¼ teaspoon black pepper, 1 tablespoon soy sauce, ½ tablespoon white miso paste
- Optional to add the nutritional yeast, balsamic glaze and apple cider vinegar to the mushroom mixture in the pan and cook these ingredients down; otherwise you can add them directly into the food processor.1 tablespoon nutritional yeast, 1 ½ tablespoons balsamic glaze, 1 tablespoon apple cider vinegar
- Once the liquid is cooked out of the pan, add the mushroom mixture to a food processor along with cooked lentils and crushed walnuts. If you didn’t put the nutritional yeast, balsamic glaze and cider vinegar into the cooked mushrooms, add these ingredients to the processor.1 cup cooked lentils, ½ cup crushed walnuts
- Pulse the mixture until everything is well combined, the lentil are broken up and the walnuts are crushed into very small pieces. Scrape down the edges of the food processor as you go so everything gets incorporated evenly.
- Serve either warm or chilled along with your favorite crackers, breads, chips, veggies or anything else you want!
Notes
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition
Serving: 1Serving (⅙ of recipe) | Calories: 230kcal | Carbohydrates: 17g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 290mg | Potassium: 474mg | Fiber: 4g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg