Vegan Wild Mushroom Pâté
Vegan Pâté Made With Wild Mushrooms and Nutritional Yeast
Pâté is such a decadent, savory indulgence, seldom enjoyed times other than holidays and parties, despite its historical roots as an economical way of utilizing every part of an animal. For vegans or just anyone following a more plant-based diet, pâté, terrine, and foie gras are treats that have to be passed by. That is, until now.
We have developed a recipe for a vegan, wild mushroom pâté that would easily pass for an authentic liver mousse. Using a combination of dehydrated and fresh mushrooms, shallot, garlic, nutritional yeast, and plenty of fresh herbs, this vegan pâté is not only delicious, it’s much healthier than the real thing, with a much lower fat content and a long list of vitamins and minerals—many that are also found in liver (such as iron and folate).
This mushroom pâté recipe produces about 2 cups, which is more than enough for uses for a spreadable hors d'oeuvres at your next dinner party, but if you are like us, you are going to want to make it more often than your occasional gathering. So what else can you do with this plant-based mousse?
Well, if you are like many vegans, you might miss indulging in a good bahn mi sandwich—you know, the traditional kind, with pork liver mousse served between two pieces of crusty baguette? This vegan version of pâté is the perfect substitute for the real thing; simply pair it with some quality pickled veggies and thin-sliced cucumber! For another great lunch option, slather it across your favorite wrap, with loads of fresh spinach and field roast.
We could go on and on about this vegan pâté, but enough from us, it’s time to introduce you to the recipe so you can try it yourself!
How to make the best vegan pâté from scratch
- ½ ounce dehydrated porcini mushrooms
- ½ ounce dehydrated morel mushrooms
- 1 cup shitake mushrooms, stems removed and sliced
- 1 cup baby portabella mushrooms, sliced
- Olive oil for sautéing
- 2 tablespoons nutritional yeast
- Roasted garlic
- Sea salt
- Fresh cracked pepper
- ¼ cup fresh sage, coarsely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, coarsely chopped
- 2 tablespoons extra virgin olive oil
- Rehydrate your dehydrated mushrooms, by covering with water and letting them sit for 30 minutes. Reserve the liquid.
- Place cashews in food processor and pulse until the texture of a fine flour.
- Add 2 tablespoons of extra virgin olive oil and nutritional yeast and continue to pulse until you have a paste-like texture.
- Scrape the sides down and add in the fresh herbs and ½ cup of the mushroom rehydration liquid. Pulse to combine.
- Chop your shallots and sauté over medium heat with olive oil.
- Once the shallots are soft, add in your mushrooms and sprinkle them with salt and pepper. Sauté until tender.
- Turn the heat to low and stir in your roasted garlic. Stir to warm for about 2 minutes.
- Add all ingredients to the cashews, and pulse in the food processor; blend until smooth.
- Add salt and pepper to taste and blend further.
- Serve atop fresh bread or crackers or use in your favorite wrap our sandwich!