Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect accompanying flavours for mushroom patè, they also give it a little bit of texture when not processed too finely. For this reason I blend a small amount of them separately, until they are just cut into very small pieces, and stir them in later.
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I used Gu pudding jars to keep the patè in and then sealed the top with vegan butter. If you don’t have any of these jars, then either use ramekins to present them in individual portions, or you can put it all into a rectangular loaf tin to set, then serve it in slices.
The recipe makes ten portions, so it is perfect to have with family and friends around. You can also freeze them in individual portions to defrost and have at your leisure. A good quality food-processor is essential for making this recipe, as you’ll need to do quite a lot of blending.
If you are allergic to nuts you can leave them out of the recipe, though you might need to use a little less vegan cream in order to keep the consistency. The recipe is naturally gluten-free.
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Vegan Mushroom, Green Olive and Walnut Patè
Ingredients
Gluten-Free
For the Patè:
- 2 tbsp olive oil
- 25 g vegan butter
- 750 g chestnut mushrooms sliced
- 3 cloves garlic peeled and bashed with the flat of a knife
- Salt and pepper to season mushrooms
- 130 g pitted green olives
- 130 g walnuts
- 30 g fresh coriander
- 150-200 ml vegan cream
- 50 g vegan butter
- Additional salt and pepper to taste
To Top:
- 150 g vegan butter fully melted
- 10 small fresh sage leaves
You Will Also Need:
- 10 Gu pudding jars or other small jars or ramekins.
Instructions
- Heat the olive oil and the 25g butter in a large frying pan or wok and fry the sliced mushrooms, on a medium-high heat, until they are browned and all the liquid has evaporated (this takes 20-25 minutes).
- Once the mushrooms are cooked, add the garlic cloves and cook for another 4 minutes or so. Season with the salt and pepper, then turn off the heat and set aside to cool.
- While the mushrooms are cooling, take 65g of the olives and 65g of the walnuts, put them in a food-processor and pulse until they are chopped very small but not too fine (this is to make the patè slightly chunky. If you prefer a smooth patè, then skip this part and put all of the olives and walnuts in together at the later step in this recipe). Remove the chopped olives and walnuts from the processor and set aside in a small bowl until needed.
- Once the mushrooms are cooled, put them into the food processor, along with the remaining olives and walnuts, the coriander, cream and 50g vegan butter. Blend until it is as smooth as you can get it. You will need to repeatedly stop blending and stir it around with a spatula to make sure it is smooth throughout.
- Transfer the blended mix to a large bowl and then stir in the chopped walnuts and olives. Add additional salt and pepper if required. Spoon the mixture into your Gu jars, or whatever container you are using (see notes), then allow to chill in the fridge for 1 hour.
- Take the chilled patè out of the fridge again and top each one with the melted butter, making sure that each patè is fully covered. Place them back in the fridge and allow them to set for at least one more hour. Top with a single sage leave just prior to serving.
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It was amazing. Thank you for recipe
You’re very welcome. I’m glad it went well.