Vegan-Friendly Mushroom Paté
From Andrew, FP Webmaster.
- Approximately 4 cups whole fresh Shiitake mushrooms (2 cups after chopping)
- Approximately 4 cups whole fresh Maitake mushrooms (2 cups after chopping)
- 12 ounces rice-based cream cheese substitute
- 2 cloves garlic
- 2 cups dry roasted hazelnuts
- 2 sprigs parsley
- Soy sauce
- Olive oil
- Sesame oil
- Salt and pepper to taste
Finely chop the hazelnuts in a food processor and set aside.
Coarsely chop the Shiitake (including the stems) and Maitake mushrooms in a food processor. Coat the surface of a wok in olive oil and sauté mushrooms in 1-cup batches over medium-high-to-high heat, adding soy sauce as needed to keep the mixture from burning, for approximately ten minutes per batch. Add a touch of sesame oil just before removing each batch.
Place hazelnuts, mushrooms, cream cheese substitute, garlic and salt and pepper in the food processor and blend until smooth but still slightly grainy. Add parsley and blend until parsley is finely chopped and evenly distributed throughout the mixture.
Serve with crackers or a nice crusty bread.
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