Mushroom Pâté
In my opinion this Mushroom Pâté is better than non-vegan pâté, it’s intensely savory and delicious on crackers or a Bánh Mì!
I first made this Mushroom Pâté when I developed my Tofu Bánh Mì recipe and recently made it again. It was so dang good I decided it needed it’s own post, hence here we are!
And luckily it’s fairly easy to whip up and it’s good for a few days, if it lasts that long!
You can also simply use some store-bought vegan products of your choice, or Soy Curls, Mushrooms, whatever you like!
ingredients for Mushroom pâté
- Mushrooms – Obviously, we’ll need some mushrooms! You can honestly use just about any mushroom, but I’ve made this with Portobello and Button Mushrooms, and it turns out great with both. I haven’t tried Oyster or Shitake, but I imagine they would work great too!
- Shallots & Garlic – Can also use onions instead of shallots, don’t skip the Garlic!
- Reduction Sauce – A simple reduction made with Soy Sauce, Veggie Broth, Miso Paste, Vegan Worcestershire.
- Vegan Butter – to add some richness!
- Optional Ingredients – Feel free to add a fresh sprig of Rosemary or Thyme when reducing, or some nutritional yeast when blending.
how to make mushroom pâté
- Roughly chop the mushrooms and shallots, into a large dice.
- In a dry, cold pan, add the mushrooms. You may need to do this in 2 pans so you avoid overcrowding. Heat up to medium and stir the mushrooms occasionally. They will release a lot of water.
- After about 10 minutes, the mushrooms should have released all their water. Add a little cooking oil and then the shallots. Stir to coat and cook until the shallots have softened.
- Add in the garlic, stir and cook for 1 minute.
- Then add in the veggie stock, soy sauce, miso paste, and vegan worcestershire. Cook and reduce the stock until it’s been absorbed.
- Add the mushroom mixture to a food processor along with the vegan butter and process until it’s a smooth pate. Taste and adjust for seasoning. Enjoy with crackers as well as a Banh Mi! Store in the fridge for 4 – 5 days.
storage
Store in an airtight container in the fridge and enjoy within 4 – 5 days.
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Mushroom Pâté
Equipment
Ingredients
- 1 lb Mushrooms (Portabella, Button, Shiitake, Oyster, etc)
- 2 Shallots
- 4 – 5 Garlic Cloves (minced)
- 1 Tbsp Soy Sauce
- 1 cup Veggie Broth
- 1 tsp Miso Paste
- 1 Tbsp Vegan Worcestershire (optional)
- 1/4 cup Vegan Butter
Optional Ingredients
- Fresh Thyme or Rosemary Sprigs
- 2 – 3 Tbsp Nutritional Yeast
Instructions
- Roughly chop the mushrooms and shallots, into a large dice. Try to keep them around the same size but it doesn't need to be perfect!
- In a dry, cold pan, add the mushrooms. You may need to do this in 2 pans to avoid overcrowding. Bring the heat up to medium and stir the mushrooms occasionally. They will release a lot of water.
- After about 10 minutes, the mushrooms should have released all their water. Just keep an eye on them, and once they have sweat it all out, add a little cooking oil and then the shallots. Stir to coat and cook until the shallots have softened, about 6 – 8 minutes.
- Add in the garlic, stir and cook for 1 minute. Then add in the veggie stock, soy sauce, miso paste, and vegan worcestershire. If desired, add a couple sprigs of rosemary and / or thyme. Cook and reduce the stock until it's been absorbed, about 10 more minutes.
- If using, remove the fresh herb sprigs, and add the mushroom mixture to a food processor along with the vegan butter and process until it's a smooth pate. Taste and adjust for seasoning. If it needs more umami, you can add 2 – 3 Tbsp of Nutritional Yeast. Enjoy with crackers as well as a Banh Mi! Store in the fridge for 4 – 5 days.
Tried this recipe?Let us know how it was!
Love this. I added a bit of Maggi Aromé and Five Spice powder and it approximates the patê used on Banh Mi so well.
Glad you liked it thank you!!
Absolutely freaking delicious. I never tried pate when I ate meat so idk how this compares, but I do know it’s DELICIOUS. highly recommend making this
Excellent to hear, I never ate it much either but so glad this one worked out for you too! Thank you!
This pate is my favorite part of the Banh Mi recipe! only wish my bread could fit more of it at once!
Haha I hear you, glad you liked it!!
can I freeze the pate?
I’m not sure, but I’d be worried about the fat getting weird and gritty!