Truffled Wild Mushroom Pâté {vegan}

Name: Truffled Wild Mushroom Pâté {vegan}
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 tbs dried wild mushrooms; 100 g French green lentils; 2 shallots; 3 tbs olive oil; 300 g wild mushrooms (swiss brown/cremini king brown, button and wood ear); 2 tbs cognac; 2 cloves garlic; 3 tbs thyme leaves; 200 g tinned cannellini beans; ½ tsp salt plus more to taste; ½ tsp truffle oil; ½ tsp soy sauce, gluten-free variety if needed; ½ tsp agar agar powder; thyme

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6 servings
Calories
164 kcal
Course
Appetizer
Cuisine
Vegetarian

Truffled Wild Mushroom Pâté {vegan}

Omar Parker

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This gorgeous Mushroom Pate is a beautiful vegan pâté flavoured with wild mushrooms and a whisper of fragrant truffle oil. Serve with toasted sourdough and your favourite crackers, along with a glass of wine.

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Ingredients

Servings

2 tbs dried wild mushrooms
100 g French green lentils (3 ½ oz)
2 shallots finely chopped
3 tbs olive oil
300 g wild mushrooms (swiss brown/cremini king brown, button and wood ear), chopped, (10oz)
2 tbs cognac bourbon or port are also fine substitutes
2 cloves garlic finely chopped
3 tbs thyme leaves roughly chopped
200 g tinned cannellini beans drained (7 oz)
½ tsp salt plus more to taste
½ tsp truffle oil or more to taste
½ tsp soy sauce, gluten-free variety if needed
½ tsp agar agar powder
thyme to decorate

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Instructions

Begin by placing the wild mushrooms in 1 ¼ cups of boiling water.
Place the lentils in a saucepan and fill the saucepan with water. Place over a high heat and bring to a boil. Once boiling reduce to a simmer. Simmer for 20 minutes, or until tender. Drain and leave to cool.
Place a large frying pan over a medium low heat. Add 1 tbs of the olive oil and fry the shallot until golden. Remove from the pan and crank the heat up to medium high. Add half the remaining oil and cook half of the mushrooms until lightly golden. Remove from the pan and cook the remaining mushrooms with the remaining oil. Return the mushrooms and shallots to the pan. Add the cognac to the pan along with the garlic and thyme leaves. Cook until almost all of the liquid is absorbed. Leave to cool.
Once the mushrooms have cooled place in a food processor with the drained lentils, cannellini beans, salt and truffle oil. Remove the dried mushrooms from the soaking liquid, keeping the soaking liquid for the jelly/jello topping. Process until it forms a spreadable paste (I like to leave a little texture in the mixture). Check the seasonings and adjust to taste. You can also add more truffle oil at this point as well. Keep in mind that the flavours won't be quite as distinct when the pate is cold, so you may need a little more seasoning and truffle oil than if you were eating it at room temperature.
Divide the mixture between 2 jars (or whatever serving dish you want) and refrigerate.
To make the jelly (jello) topping place the reserved mushroom soaking liquid in a saucepan along with the soy sauce and agar and whisk to combine. Place over a medium heat and bring to a simmer. Reduce to low and simmer for 5 minutes. Remove the pate from the refrigerator and pour over the top. Add a few thyme leaves and refrigerate until set.
Serve with your favourite crackers, toast or favourite vegetables.

Notes

You can make this pate up to 2 days ahead. When selecting a truffle oil for this recipe I'd suggest staying away from the synthetically flavoured kind. While more expensive, real truffle oil tastes so much better.

Nutrition Information

Show Details

Calories 164kcal (8%) Carbohydrates 16g (5%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 230mg (10%) Potassium 428mg (12%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 165IU (3%) Vitamin C 6.8mg (8%) Calcium 47mg (5%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 164 kcal

% Daily Value*

Calories	164kcal	8%
Carbohydrates	16g	5%
Protein	5g	10%
Fat	7g	11%
Saturated Fat	1g	5%
Sodium	230mg	10%
Potassium	428mg	9%
Fiber	5g	20%
Sugar	2g	4%
Vitamin A	165IU	3%
Vitamin C	6.8mg	8%
Calcium	47mg	5%
Iron	2.5mg	14%