Easy Mushroom Pate

Prep Time 10

Cook Time 5

Total Time 15

Flavoured with lemon zest, garlic, and green olives, this easy mushroom pate is made for smearing on a crispy baguette. Easily made either vegan or vegetarian and a perfect make ahead addition for party platters. Sure to please your mushroom lovers!

Servings 6

Calories 151 kcal

Ingredients

▢ 2 cups brown mushrooms, chopped
▢ 3 tablespoons butter or vegan substitute
▢ 2 cloves garlic
▢ 3/4 cup cashews {You will be blending these. If your blender isn’t super powerful, soak the cashews in water for a few hours to soften them up.}
▢ 2 tablespoons lemon juice
▢ 1/2 teaspoons lemon zest
▢ 2 tablespoons olives {I used Castelvetrano, because of their lovely green colour. You can use any kind, or omit if olives aren’t your thing!}
▢ salt and pepper, to taste

Instructions

In a large frying pan, sauté the mushrooms in 2 tablespoons of the {vegan} butter. Cook until all of the moisture is absorbed.
In a blender, combine the lemon juice, garlic, cashews, and mushrooms and blend until well mixed.
Remove from blender and stir in the remaining tablespoon of {vegan} butter and lemon zest. Add salt and pepper to taste. Refrigerate this for a couple of hours if possible.
Enjoy on crackers or a crusty baguette!

Notes

Make Ahead

You can make this mushroom pate a few hours or even a day ahead.

Storage

This will keep for 2-3 days in the fridge, in a sealed container.

Nutrition