Mushroom pâté
Dried porcini and fresh shiitake combine to bring an intense mushroom flavour to this vegan mushroom pâté. For this recipe you will need a food processor. Each serving provides 134 kcal, 6g protein, 3.5g carbohydrates (of which 1.5g sugars), 10g fat (of which 2g saturates), 3g fibre and 1.1g salt.
Ingredients
- Olive Oil15 ml
Instructions
6 steps- 1
Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water.
- 2
Heat a frying pan over a medium-high heat, add a drizzle of olive oil and as soon as it is hot, add the shallots and fry for 8 minutes.
- 3
Drain the porcini mushrooms (save the water they’ve been soaking in) and add them to the frying pan along with the shiitake mushrooms. Fry for 4 minutes. Add 4 tablespoons of the porcini soaking water and fry for another 4 minutes.
- 4
Add the garlic, thyme and rosemary to the frying pan and fry for 5 minutes.
- 5
Drain the cashews and put them in a food processor. Add the mushroom mixture and the mustard, olives, parsley and a pinch of salt and pepper. Blend until smooth.
- 6
Transfer to a serving bowl and garnish with a few slices of olives and a sprinkling of parsley.
Nutrition
1 serving ≈ 155 g
Nutrition values are estimates. - means data is unavailable.
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