Sunday, 30 September 2012

Mushroom & Brazil Nut Pate

I used the original recipe from Mouthwatering Vegan's "Festive Pecan Cognac Pate" and changed the ingredients. It was really good and tasted similar to what I remember pate tasting like.

Mushroom & Brazil Nut Pate


100 grams of brazil nuts (either ground in a nut grinder or just in a food processor)
10 Swiss brown mushrooms, chopped
2- 3 garlic cloves
2-3 sprigs of fresh flat leaf parsley
1 fresh sage leaf (optional)
1 tbsp vegan butter or margarine
salt to taste (don’t omit this please)
2 slices of fresh breadcrumbs
2 tbsp extra virgin olive oil
2 tbsp cognac (I used sherry)
Pinch of black pepper


Place the mushrooms, nuts, garlic and parsley in a food blender and process until very fine (it will take a minute or so, so use your plastic spatula every few seconds to scrape off any excess on the sides of the bowl, and reprocess). Add a tablespoon on water if mixture is too sticky.
Now add the vegan butter, bread, olive oil and salt, and process for a further minute.  At this point add the remaining ingredients and process again for another minute.

Note: You can fry up the butter, garlic and mushrooms in a pan beforehand if you prefer the taste of cooked mushrooms.

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