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This vegan mushroom pâté, a culinary masterpiece inspired by the innovative recipes of Shannon Martinez, chef at Smith & Daughters – is ridiculously delicious!  Thanks Shannon for sharing 🙏

It is from the ‘Vegan Eats’ cookbook and delivers a luxurious texture and depth of flavour that will delight your taste buds. Perfect for spreading on crusty bread or crackers, this pâté is sure to impress even the most discerning palates.

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Ingredients

  • 250g firm tofu, cut into 8 pieces
  • 1 fresh bay leaf
  • vegetable stock (about 2 cups)*
  • 1 tbsp B-Mite*
  • 60mL (1/4 cup) olive oil
  • 1 onion, chopped
  • 2 large garlic cloves, crushed
  • 50g (1/2 cup) pecans (or walnuts), roughly chopped
  • 15g (1/2 cup) dried porcini mushrooms, soaked in 125 ml (1/2 cup) warm water
  • 440g button mushrooms, roughly chopped
  • 1 tsp thyme leaves, plus extra sprigs, for garnish
  • 60mL (1/4 cup) brandy**
  • 2 tbsp soy sauce
  • 1 tbsp white truffle oil
  • 1 tsp lemon juice***
  • melted (vegan) butter, to cover
  • toasted bread slices, to serve

Method:

  1. Place the tofu, bay leaf, and enough stock to cover in a large saucepan. Bring to a boil, then reduce the heat and simmer on low for 5 minutes. Drain the tofu and press with paper towel for about 10 minutes to remove excess liquid.
  2. Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring frequently, until caramelized, about 5 minutes. Add the garlic and pecans, and continue to cook for a further 2 minutes.
  3. Strain the porcini mushrooms and set aside the liquid. Add the porcini and button mushrooms to the pan along with the thyme, cook for a few minutes then deglaze the pan with Brandy.**
  4. Add 80mL (1/3 cup) of the dried mushroom soaking liquid and cook until completely reduced. Season well with salt and pepper.
  5. Transfer the ingredients to a blender and add the soy sauce, truffle oil, and lemon juice***. Blend until completely smooth.
  6. Fill ramekins nearly to the top with pâté, cover with melted butter, and add a thyme sprig.
  7. Set aside in the fridge for at least 2 hours to firm up.
  8. Serve the pâté with slices of toasted baguette for a delightful appetizer or snack.

 

Note: Makes enough for a dinner party gathering (will easily spread a whole baguette and some)

*Shannon’s recipe calls for:

  • *Vegan Beef Stock, I used vegetable stock & vegan vegemite (b-mite)
  • **PX Sherry or Brandy, I used Brandy.
  • **Sherry Vinegar, I used lemon juice

Want more healthy plant-based recipes?

 Try these: