Mushroom and walnut pâté

Gluten-free | Vegan | Vegetarian

Easy

15 mins

Serves 4

This mushroom and walnut pâté is surprisingly easy to make at home, and in almost no time at all. Made with Chestnut mushrooms and crunchy walnuts to give it that extra nutty flavour. Perfect for Valentine’s day, this light appetizer is great served on crusty bread or with your favourite savoury crackers.

Ingredients

250grams Chestnut mushroom 200g Vegan cream cheese or non-vegan cream cheese 80g Walnuts 3 cloves garlic

Method

  1. Start by slicing the mushrooms into quarters. Heat up a frying pan on medium-high with a drizzle of oil and add the mushrooms to the pan.
  2. Fry the mushrooms until the water from them has evaporated. Empty the pan into a blender.
  3. Next, add the remaining ingredients and start blending until silky smooth. Leave to cool to room temperature, then pour into an airtight container. Put in the fridge for 1-2 hours minimum before serving.
  4. Lastly serve with some crusty bread or your favourite savory crackers!

Ingredients

250grams Chestnut mushroom 200g Vegan cream cheese or non-vegan cream cheese 80g Walnuts 3 cloves garlic

Method
    1. Start by slicing the mushrooms into quarters. Heat up a frying pan on medium-high with a drizzle of oil and add the mushrooms to the pan.
    2. Fry the mushrooms until the water from them has evaporated. Empty the pan into a blender.
    3. Next, add the remaining ingredients and start blending until silky smooth. Leave to cool to room temperature, then pour into an airtight container. Put in the fridge for 1-2 hours minimum before serving.
    4. Lastly serve with some crusty bread or your favourite savory crackers!

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