Name: Mushroom Pate
Ingredients: 1 cup vegetable stock; 1 red onion, chopped; 2 clove garlic, roughly chopped; 1 cup button mushrooms, roughly chopped; 1 cup shitake mushrooms, roughly chopped; 1 tsp ground sage; 1 tsp dried rosemary; 1 tsp ground nutmeg; ½ tsp ground thyme; 1 tsp salt; ½ tsp ground black pepper; 1 cup walnuts, toasted; 1 Tbsp tamari; 2 tsp balsamic vinegar; 1 Tbsp ground flax seeds; 1 slices of bread, roughly chopped

Recipe from La Dolce Vegan: Vegan Livin’ Made Easy, published by Arsenal Pulp Press.

ingredients

cup vegetable stock

red onion, chopped

clove garlic, roughly chopped

cup button mushrooms, roughly chopped

cup shitake mushrooms, roughly chopped

tsp ground sage

tsp dried rosemary

tsp ground nutmeg

tsp ground thyme

tsp salt

tsp ground black pepper

cup walnuts, toasted

Tbsp tamari

tsp balsamic vinegar

Tbsp ground flax seeds

slices of bread, roughly chopped

Ingredient Substitution Guide

directions

Step 1

In a large saucepan on medium-high heat, bring the stock to a boil. Add the onions, garlic, mushrooms, sage, rosemary, nutmeg, thyme, salt, and pepper and simmer for 8-10 minutes or until liquid has been absorbed and evaporated.

Step 2

In a food processor, combine mushroom mixture with walnuts, tamari, balsamic vinegar, ground flax seeds, and bread and blend until smooth. Press evenly into an 8-inch loaf pan (or fancy serving dish with a 2-inch lip) and refrigerate for at least 2 hours before serving. Makes 1 loaf.

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Mushroom Pate

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