Vegan and Gluten-Free Mushroom Pâté Recipe


This rich vegan pâté gets its powerful flavour from a double mushroom combination: dried porcini and fresh wild mushrooms. Easy to make, it’s healthy and completely dairy- and gluten-free, too. Serve up this pâté as a crowd-pleasing starter or delicious nibble for a dinner party or as part of your Christmas celebrations.
Serves 6-8 - 10 mins to prepare and 25 mins to cook, plus soaking - 37 calories / serving



Ingredients

20g dried porcini mushrooms
½ tbsp oil
1 garlic clove, crushed
175g wild mushrooms, chopped
175g chestnut mushrooms, chopped
1 tbsp chopped fresh thyme, plus extra sprigs to garnish
60ml port
gluten-free crackers or bread (toasted), to serve (optional)



Soak the porcini mushrooms in 150ml boiling water for 30 mins to rehydrate them. Drain, reserving the liquid, and finely chop.

Fry the shallots in the oil over a medium heat for 5 mins until softened, then add the garlic and fry for 1 min more. Add the chopped fresh mushrooms and thyme, and simmer for about 10 mins until the liquid has reduced and the mushrooms have started to brown a little.
Add the chopped porcini mushrooms and the port to the pan, then allow to bubble until the port has cooked off. Strain the reserved porcini mushroom liquid, to remove any grit, and add to the pan. 

Allow the mixture to bubble until almost all of the liquid has cooked off. Season well and leave to completely.
Whizz the mixture in a blender or food processor to a rough paste and transfer to a bowl or jar to serve. Garnish with a few sprigs of thyme and serve the pâté with gluten-free crackers or toasted bread. It will keep in a sealed jar in the fridge for up to 1 week.
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