Mushroom Pâté

Mushroom Pâté
Vegan, Vegetarian, Dairy Free
Once cooled, store in an airtight container in the fridge. Enjoy within 3 – 4 days.

Mushroom pate is a scrumptious way to add more medicinal mushrooms into your diet. Mushrooms, especially when dried, have amazing health benefits. They’re packed with proteins, vitamins and minerals, including the vitamin D.

Created by Amanda Williams

  • A food processor
  • A large frying pan


  1. To start, heat a pan and add sunflower seeds. Heat over medium high heat, stirring frequently until fragrant and toasted. Remove from heat and set aside in a bowl.
  2. To an empty pan, add mushrooms increase heat to high. Let them sit – do not stir mushrooms until they’ve started to sweat, which will take about 3 minutes. Add garlic and thyme and stir every so often as they continue to cook down. 
  3. Cook the mushrooms until brown and water has evaporated, about 15 minutes. Add sunflower seeds and mix. Transfer mixture to a food processor with olive oil and fresh lemon juice and process until consistency resembles pesto. Adjust seasoning if necessary.
  4. Serve with anything you like! Some ideas include melba toasts, tortilla chips, crudités, or as a spread in your favourite sandwich.
Mushroom Pate Ingredients Mushrooms Cooking in Saucepan Mushroom Pate with Crudites

Click to enlarge

5 November 2020 - 12:00am