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 151kcal
Author Sylvia Eastman
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Ingredients
2cupsbrown mushrooms, chopped
3tablespoonsbutter or vegan substitute
2clovesgarlic
3/4cup 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.}
2tablespoonslemon juice
1/2teaspoonslemon zest
2tablespoonsolives{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.