Mushroom Pate

Hey everyone….whats new? well iv been working very hard in the kitchen preparing some festive treats….. Christmas is fast approaching (as if anyone needed reminding lol) i hope you have all planned your festive feast, but if you haven’t or your just waiting for something yummy to stumble into your lap well here it is 🙂 This pate is very delicious and even meat eaters love it…..its not very pleasing to the eye but what pate, vegan or otherwise, looks appetizing  (lol)……this one is soooo yummy and its quite quick to prepare really, all you need is some hungry guests and the ingredients….oh yeah and a food processor haha The food processor is one of my kitchen essentials, we got one as a wedding present and its the most used small appliance in my kitchen aside from my steamer 🙂 This isn’t the most healthy of recipes but come on…its Christmas after all haha I hope you all enjoy this recipe and hope you take a second of your time to leave some feedback 🙂


120g Pecan’s
80g finely chopped Shallots
120g vegan butter…..i use foil wrapped stork
120g Shittake mushrooms, chopped
120g Portobellini mushrooms, chopped
120g Chestnut mushrooms, chopped
1 whole garlic bulb, cut in half around the middle
handful chopped fresh Parsley
tbsp chopped Thyme
pinch sea salt
pinch white pepper
drizzle of extra virgin olive oil…..about 2tbsp for blending

To serve:

cranberry sauce

crackers or a slice of wholewheat toast cut into triangles 


1. Preheat oven to 200* / gas 6…drizzle two garlic half’s with extra virgin, cover with a little bit of aluminium foil over each half and roast in the oven for around 30mins then remove and leave to cool then smoosh with your hands until the cloves ooze out (yummy).

2. Turn oven down to 180* / gas 4 …..spread pecans on a baking sheet and toast for 10mins, or until fragrant or light brown.

3. In a large wok or saute pan add the butter and shallots until translucent, then add mushrooms, roasted garlic cloves, parsley, thyme, salt and pepper and saute until mushroom is soft and liquid has evaporated.

4. Once pecans are toasted and cooled slightly add them to a food processor and whizz with a drizzle of extra virgin until it forms a thick paste scraping the sides every so often, add the mushroom mix and whizz again until its at the consistency you like. (i like it on the smooth side but some like it a little chunkier)

5. Oil some ramekins and spoon in the mixture, cover and set in the fridge to set and cool for a few hours or over night.

6. Serve with toast or crackers and a small side salad…..and some cranberry sauce is very good with it too….match made in heaven.



Categories: Uncategorized | 2 Comments

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2 thoughts on “Mushroom Pate

  1. m ro3

    all sounds very healthy and festive keep up the good work Nataliexxx

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