Rich & powerful, yet so smooth and elegant. A true pedigree pate! There are just no words to describe this mighty beauty. Been indulging for couple of days now, and it is getting only better and better. Who would think that such a humble base ingredient as mushrooms, could create such a delicate treat for the palates… Sit down, make yourself cosy, and listen to the full story.
Once upon a time, there was Lady Iva, a true fan of delicious and healthy spreads, which she enjoyed incorporating into her daily plant based diet. For a very long time, she had been truly excited with hummus; very versatile and grateful spread indeed. For a while, life was picture perfect in a hummus land. But as the time passed, she started pondering; is there more to the spreads than just hummus, could there be another way to enrich sandwiches, wraps, rice crackers, pasta & co., without reaching for a tin of chickpeas…?
Then on one beautiful sunny day, during her daily walk in the woods, came the enlightenment. “Carpe mushrooms & walnuts, a heavenly pair for the most delicate pate you can imagine. Play around with spices, do not forget about garlic, and you will do just fine. Now go and blend my child”, the voice of enlightenment was saying.
A bit skeptical, she eventually decided to follow this newly revealed knowledge, and give it a go. A pack of mushrooms, some toasted walnuts, clove of garlic, and a mix of “the it” spices later, there it was – the concept started materializing in a form of the most delicious, World class pate. Exactly the type of a kitchen breakthrough she had been yearning for.
In the end of the blending process, she could barely wait for the final product to rest in the fridge overnight, so all ingredients get a chance to combine fully for the top notch indulgence. Needless to say, she licked the entire blender bowl with her fingers, sighing after every dip.
She could barely sleep that night. The next morning, full of excitement, she headed straight to the fridge, took out her masterpiece, and started spreading it on the wholegrain golden rusk. A very moment after the first bite, and several wow wow wows, she knew; “this is truly the one”!
He, he, hope you have been amused by my little culinary fairytale based on true events 🙂 OK, it might be a bit over the top, but you get my point, right? What else to say, but, it is time to introduce a new healthy, delicious, and power packed spread into your menu guys. Royal feel guaranteed!
Have fun & spread on!
Rich & powerful, yet so smooth and elegant. This mushroom and walnut pate truly deserves a royal title!
- 2 tbsps olive oil (or sunflower/coconut/rapeseed oil)
- 1 large garlic clove (or 2 smaller)
- 250 g. mushrooms
- 50 g. walnuts
- 1/2 tsp pepper
- 1 tsp salt
- 1/2 tsp dry thyme
- 1 tsp ground red pepper
- 2 tbsps white or red wine (optional but preferred)
- 2 tsps mustard
- 2 tbsps soya or oat cooking cream/ or plant based milk (for the moist, if not following vegan diet dairy cream or milk is fine)
- 1 tbsp water
Set a pan on a medium heat. When warm, add walnuts, and toast them lightly for couple of minutes. Stir occasionally during the process, so they get evenly grilled. As soon as they start releasing the flavor, set the pan aside and allow walnuts to cooldown.
In the meantime, finely chop garlic. Wash and finely slice mushrooms.
Remove walnuts from the pan. You can throw them immediately into a food processor or a blender you will use later on to make pate.
Heat olive oil in the pan on a medium heat. Add garlic, and fry it lightly for literally couple of seconds, just so they release the flavor. Add sliced mushrooms, stir well, then add spices, and stir all well again. Leave them frying on a medium heat for cca. 15 minutes, stirring occasionally.
Once the liquid nearly evaporates, add wine if using.
Mushrooms are finished once the liquid evaporates, but the mixture is still moist, as we want to keep its’ “meatiness”.
Set the pan aside for couple of minutes, just to cool it down a bit (gentler for the blender chopping knives).
When ready, start with the walnuts. Grind them in the blender until you get a fine texture. This takes half a minute max. Add all other ingredients; mushrooms, mustard, water, cooking cream or milk, and blend all until you get a nice creamy pate consistency.
Pause the process couple of times for tasting and scraping off parts that stick to the sides. If needed, feel free to adjust spices according to your liking (more salt, pepper, mustard, cream…).
Once happy with the texture and spices, place your masterpiece into a food container, and let it rest for couple of hours or preferably overnight. Well, if possible 🙂
- With its’ mighty, yet smooth and elegant flavor, this pate is a perfect special occasion/fancy dinner starter.
- It can be enjoyed in numerous other ways; as a raw veggie dip, sandwich/wrap/ pitta bread filling, pasta sauce…
- One very cool tip; drizzle of honey, plant based syrup, or some freshly chopped sweet fruits such as mango or peaches, add a very special sensual touch to the dish. Great stuff to serve when you wish to impress the significant other and spice things up 🙂
- To make it extra royal, add 1 tsp of truffle paste or truffle oil before blending.
- Fridge life: up to 5 days