Origin: This recipe reimagines French-style pâté in a completely plant-based way. Traditional pâté relies on liver, but this version gets its umami richness from mushrooms and toasted walnuts. It’s perfect as a spread or appetizer and ideal for entertaining with a DASH- and vegan-approved twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
Ingredients:
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups cremini mushrooms, chopped
- 1/2 cup walnuts, toasted
- 1 tbsp soy sauce (low-sodium)
- 1 tsp thyme
- 1/4 tsp black pepper
- 1 tsp lemon juice
Instructions:
- Heat oil in skillet. Sauté onion and garlic until translucent.
- Add mushrooms and thyme; cook until browned and moisture evaporates, about 10 minutes.
- Transfer mixture to a food processor. Add walnuts, soy sauce, lemon juice, and pepper.
- Blend until smooth. Chill before serving.
Flavor Profile: Earthy, rich, and savory with a creamy yet slightly coarse texture. Aromatic with deep umami notes.
Tips: Serve with whole-grain crackers or cucumber slices.
Nutrition (per serving): Calories: 210 | Total Fat: 16g | Saturated Fat: 2g | Carbs: 10g | Fiber: 3g | Sugars: 2g | Protein: 6g | Sodium: 190mg
