Mushroom Pate Savory Delicious Vegan Gluten Free
Mmm, I love this mushroom pate, and it’s an excellent bring along for any holiday. This rich and flavorful plant based spread is so easy to make, and goes great on toast and chips, or even on sandwiches in place of mayo.
Mushrooms are super healthy, too. According to Nutrition Facts, mushrooms are anti-inflammatory, have lots of antioxidants, and improve immune function.
These mushrooms were a bargain, Just $.99 for one pound bags. All kinds, too. I used a pound and a half and this recipe makes enough to take along to any holiday gathering.
It’s relatively easy on the budget, too. The entire batch cost about $10. Here’s the breakdown:
I’m working on perfecting a gluten free, vegan French bread and used a store bought version for this, but . I’m also interested in trying this recipe, which looks promising.
Rich and delicious, this creamy pate is perfect on toast or chips or as a sandwich spread. So easy to make, too!
- 3 tablespoons olive oil
- 1 1/2 lb mushrooms
- 1/4 cup chopped onion
- 1/2 cup chopped shallots onions can be substituted
- 1/2 cup red wine merlot worked well
- 1/2 cup cashews
- 3/4 cup water
- 1/2 cup Tofutti Better Than Cream Cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon red pepper flakes
Clean mushrooms and cut into quarters. Peel and chop the onions and shallot.
In a large sauce pan over medium high heat, add 3 tablespoons olive oil and saute the mushrooms, onions, and shallots for about 5 minutes.
Add the 1/2 cup wine and continue to stir until the mushrooms, onions, and shallots are browned and tender/translucent and the liquid has dissipated entirely.
Let the mushrooms mexture cool while making the cashew cream.
To make the cashew cream, puree the cashews and water until very smooth and creamy.
Add all ingredients to a food processor and process until the mushrooms are minced and the mixture is slightly creamy but still retains some texture. Adjust salt and pepper if needed.
Serve on toast, crackers, or chips. Use as a sandwich spread or vegetable dip. Refrigerate leftovers in an airtight container for up to three days.