Mushroom Pâté
This cruelty-free Mushroom Pâté offers a delightful, spicy flavor with a rich texture. It’s a perfect alternative to traditional meat-based pâtés—serve with crackers for a savory snack or side dish.
Equipment
- Nonstick cooking spray, Food processor, Frying pan, Loaf pan (5 × 3 × 2.5 inches)
Ingredients
- 1 tablespoon 15 ml extra-virgin olive oil
- 8 ounces 227 g button mushrooms, sliced
- 8 ounces 227 g chopped onion
- 1 cup 21/3 ounces, or 66 g chopped leeks
- 6 ounces 170 g extra-firm tofu, drained and pressed
- 3 tablespoons 12 g chopped fresh parsley
- 1 tablespoon 8 g ground black pepper
- 1 tablespoon 7 g smoked paprika
- 1 tablespoon 8 g cornstarch
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Prepare a 5 × 3 × 2.
- 5-inch loaf pan by lightly spraying with nonstick spray.
- Heat the olive oil in a frying pan over medium-low heat.
- Add the mushrooms, onion, and leeks, and cook until the vegetables reduce in size by about half (10-15 minutes).
- Carefully transfer the cooked vegetables to a food processor.
- Add the tofu, parsley, black pepper, smoked paprika, cornstarch, and salt to the food processor.
- Pulse until smooth.
- Press the mixture into the prepared loaf pan.
- Bake uncovered for 30 minutes.
- Let cool in the refrigerator to set for several hours.
- Invert onto a serving plate, slice, and serve with crackers.
Notes & Wine Advice
Serving Tip:
Serve with whole-grain crackers or fresh baguette slices for a delightful snack or appetizer.
Wine Advice:
A light white wine like Sauvignon Blanc pairs beautifully with the earthy flavors of the pâté.
Nutrition values
Calories: 27.05 kcal | koolhydraten: 2.87 g | Eiwitten: 1.54 g | Vet: 1.35 g