Mushroom Pâté

Mushroom Pate Recipe LOOV

Mushroom Pâté

  Preparation time: about 30 min  
  • 2 cups (500g) mushrooms
  • 2 Tbsp olive oil
  • 1 Tbsp Apple cider vinegar
  • 1 Tbsp soya sauce
  • 1 Tbsp dried oregano
  • 1 cup (200ml) vegetable broth
  • 1 onion
  • 1 clove of garlic
  • 1/2 cup (30g) chopped sun-dried tomato
  • 1/3 cup (45g) sunflower seeds
  • 1 Tbsp corn starch
  • 1/2 Tbsp smoked pepper
  • salt and pepper
  • a little fresh oregano
  • 1 baguette
  • sprouts and cooked mushrooms for decoration
  • 2 Tbsp LOOV Organic Non-Fortified Nutritional Yeast Flakes
  In a large mixing bowl, add 1 tbsp olive oil, 1 tsp of apple cider vinegar, soy sauce, and dried oregano, and whisk. Add chopped mushrooms and let them marinate for 5 min. Meanwhile, in a large pan heat, olive oil over medium-high heat add chopped onions, garlic and cook for about 4 minutes. Then add sun-dried tomatoes, mushrooms, and broth to the onion mixture. Reduce heat and simmer for 15 mins. Meanwhile, to a food processor, add sunflower seeds, cornstarch, nutritional yeast, salt, pepper, and smoked pepper. Blend until you end up with a paste-like consistency. Add cooked mushroom mixture to the food processor. Add your fresh oregano. Pulse to combine with the paste, about 3-4 times if you want a chunky pate, or turn it on fully for a smooth pate. Transfer your vegan Pâté to a container and refrigerate until you're ready to serve. Enjoy!