Mushroom and Pecan Pate

Pate in lettuce

Vegan Mushroom Pate

This is a seriously easy recipe which makes a pretty sophisticated dish. It’s quick to make and then sits in the fridge happily for a few days, which makes it excellent for dinner parties. The texture starts off a bit fluffy, but firms up nicely after a day or two, giving that firm, squishable texture that pate has. The flavor is deeply savory.

Both my husband and I were quite taken with this, but neither of my kids liked it. I think their palates are too young, and having always been vegetarian, they’re not used to the deeper notes that you’d get from a meat pate, so I’ll keep this for the adults! If you want a more kid friendly mushroom pate, try this one.

1 tbsp garlic infused oil (or olive oil and 2 cloves minced garlic)
8 oz mushrooms, cleaned
1/2 tsp dried thyme
5oz firm tofu
4 oz (1 cup) pecans
2 tbsp Braggs or other GF soy sauce
1/4 tsp black pepper

Break the mushrooms into rough chunks, and process in a food processor until roughly minced.

Add the remaining ingredients, and process to a coarse pate (a few small pieces of nut are OK).

Decorated pate top

Decorated pate top

Press into an oven proof serving bowl (~6″x6″ and at least 2″ deep), and optionally decorate with thin slices of another mushroom pressed into the surface, and cook at 350F for 45 minutes.

Allow to cool and firm up completely, and chill uncovered, preferably for a day or two, until required.

Serve stuffed in lettuce leaves or celery sticks, on toast, or in sandwiches.

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