Wild Mushroom Pate with shiitake, oyster and girolles mushrooms infused with warm scented cloves, garlic, sherry vinegar and citrus lemon.
Imagine sinking your teeth into a rich, pate. And, unwind.
This indulgent vegan Wild Mushroom Pate recipe will shatter any notion that plant-based food can’t be a true delight.
When to Make This Recipe:
Make this:
- When you’re showcasing your fresh finds from the local market or wild mushroom foraging trip
- When you’re on the lookout for a tasty accompaniment to your outdoor adventures. And, that whether it’s a lark in the park or a relaxing afternoon on your picnic rug
- When it’s time for a farm-to-table feast. Perhaps, even a celebration of the season’s freshest ingredients, infused with the earthy flavours of wild mushrooms
Inspiration Behind this Recipe:
My love for Wild Mushroom Pate began on a crisp Autumn Day in the South Downs, where I spent the morning foraging for wild mushrooms and the afternoon on a train to London, eager to share my finds with friends.
Recipe Highlights:
- Vegan and paleo-friendly: a guilt-free indulgence that’s perfect for those following a plant-based diet
- Deep, earthy flavours: a rich and velvety texture, infused with the warm scents of cloves and garlic
- Easy to make: a simple recipe that’s perfect for showcasing the flavours of wild mushrooms
- Perfect for entertaining: a delicious and impressive appetiser or snack, sure to impress your guests
What equipment to use:
For this recipe, I suggest:
Stove
Food processor
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 2tbs olive oil
- 2 shallots, chopped
- 2 cloves (of India)
- 4 gloves of garlic
- 200g wild mushrooms (shiitake, oyster, girolle and chanterelle)
- 200g chestnut mushrooms
- 2tbs sherry vinegar
- ½ lemon, juice
- Season to taste
Instructions
- Sauté the shallots with the cloves, garlic and mushroom in oil under a medium heat for about 10 minutes, until the shallots and mushrooms soften and reduce in size.
- Switch off the heat and remove the cloves.
- Place the mushroom mixture into a food processor. Roughly chop the mixture at the lowest setting.
- Switch off the processor and add the vinegar and lemon juice and season to taste.
- The pate is ready to serve.
Top tip – if you are not intending to serve straightway, place into a bowl with cling film on top ensuring no air gets to the pate – this way it will retain its freshness.