Spicy Mushroom Pâté
This spicy mushroom pâté is a cruelty-free, healthy alternative to the classic pâté, with a nice kick of black pepper and smoked paprika. It's perfect for a picnic or as a savory snack with crackers.
Equipment
- Food processor
- Frying pan
- Loaf pan (5 × 3 × 2.5 inches)
- Nonstick spray
Ingredients
- 1 tablespoon 15 ml extra-virgin olive oil
- 1 tablespoon 8 g cornstarch
- 1 tablespoon 8 g ground black pepper
- 1 tablespoon 7 g smoked paprika
- 3 tablespoons 12 g chopped fresh parsley
- Salt to taste
- 6 ounces 170 g extra-firm tofu, drained and pressed
- 8 ounces 227 g button mushrooms, sliced
- 8 ounces 227 g chopped onion
- 1 cup 21/3 ounces, or 66 g chopped leeks
- Nonstick cooking spray
Instructions
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Lightly spray a 5 × 3 × 2.
- 5-inch loaf pan with nonstick spray.
- Preheat 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 to 15 minutes.
- Carefully transfer the cooked vegetables to a food processor.
- Add the tofu, parsley, black pepper, paprika, cornstarch, and salt to the food processor.
- Pulse until the mixture is smooth.
- Press the mixture into the loaf pan.
- Bake uncovered for 30 minutes.
- Let cool in the refrigerator for several hours to set.
- Once cooled, invert onto a serving plate, slice, and serve with crackers.
Notes & Wine Advice
Wine Advice:
Pair this mushroom pâté with a light white wine, such as a Sauvignon Blanc, for a delightful contrast to the spiciness of the paprika.
Pair this mushroom pâté with a light white wine, such as a Sauvignon Blanc, for a delightful contrast to the spiciness of the paprika.
Nutrition values
Calories: 56 kcal | Carbohydrates: 5.5 g | Protein: 3.3 g | Fat: 3.4 g | Sugar: 0.5 g