Welcome to Paulina Kitchen. Today we bring you a recipe that will save your life in any minced: the mushroom pate .
Ideal for when that person who says "I am vegetarian" appears and grabs us off guard. This pate is not only easy and economical, but also a delight that goes well with everything.
In addition, it is so versatile that you can save any improvisation in the kitchen. Its creamy texture and its balanced flavor make it the perfect ally to delight everyone on any occasion.
mushroom pate recipe is infallible. So accompany, open a beer and take note to prepare this homemade delight.
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About the mushroom pate
The mushroom pate is a spreadable paste made with cooked and processed fungi, combined with ingredients that give it creaminess and a deep flavor. It may seem to the traditional pate in texture, but without the intensity of the liver. It is ideal for those looking for something softer, vegetarian or simply delicious.
The mushroom pate is that recipe that combines flavor, practicality and gourmet wave. Best of all, it is a great option for vegetarians and, with a couple of changes, they can also do it vegan .
It is perfect to spread on roasted, accompany a chopped or even give a special touch to their dishes. Each bite of mushroom pate is a perfect balance between creamy texture and intense flavor.
History of the vegetarian pate
The vegetarian pate has its origins in the search for healthy and sustainable alternatives to traditional patches. From the classic mushroom pate to the most elaborate versions such as the pate of mushrooms and nuts , this recipe has become an infallible of modern chopped.
It is loved by both vegetarians and any person looking to try new flavors. This pate is the perfect example of how simple ingredients, such as fresh mushrooms , can become something worthy of a gourmet table.
Thanks to its versatility, it adapts to both homemade meals and more formal events.
5 tricks for a spectacular vegan pate
Transforming this recipe into a vegan pate is very easy. Here are the tricks to achieve it:
- Replace cream cheese with silky tofu: maintains creaminess and is 100% vegetable, ideal for those looking for a healthy alternative.
- Add nutritional yeast: This ingredient gives a totally vegan and delicious cheese flavor, causing anyone to miss the dairy.
- Use olive oil instead of butter: It provides a unique and fresh Mediterranean touch, perfect for a lighter flavor.
- Incorporate nuts: almonds or nuts give it texture, flavor and a special touch that loves everyone.
- Adjust the condiments to taste: personalize with herbs and spices such as thyme, black pepper or nutmeg to adapt it to your palate. Each condiment can make a difference in the final taste.
Variations to reinvent the homemade pate
The mushroom pate is so versatile that they can adapt it to their style with these ideas:
- With fresh herbs: parsley or basil they provide a fresh and aromatic touch that enhances natural flavors, making it lighter and more delicious.
- With roast garlic: add depth and sweetness to the pate, making it a insured success. This ingredient is ideal to surprise at any meeting.
- With exotic spices: curry or cumin can give it a unique and surprising turn, perfect for those who seek to innovate in the kitchen.
- With nuts: we cannot fail to mention that the pate of mushrooms and nuts is an unbeatable option for special occasions. The contrast between the creamy and the crunchy is insurmountable, ideal for sophisticated chopped.
3 recommendations for beginners
If it is their first time doing mushroom pate , these tips will save them:
- Read the whole recipe before starting: this will save time and possible headaches. The organization is key to a good result.
- Prepare the ingredients in advance: having everything ready makes the process more fluid and enjoyable. It also avoids common mistakes.
- They do not hurry cooking: mushrooms need time to release their water and caramelize, which enhances the taste and guarantees a delicious result. This step is crucial to achieve a very balanced and full -balanced mushroom pate
Here we leave you a recipe for those who want to learn to make their own salty cookies to accompany this mushroom pate .
Seguime on Instagram ( here )
And on YouTube that I upload new recipes every week ( click here )
Video of mushrooms + 2 vegetarian patches options
Mushroom pater recipe: step by step
Yield: 4 portions
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients
- 1 fresh mushroom tray (the supermarket is fine)
- 1 small onion
- 1 garlic clove
- Olive oil c/n
- 1 tablespoon of butter (optional, for a more creamy pate)
- 1 teaspoon of dry thyme
- 1 pinch of nutmeg
- 1 jet of beer (or white wine, as in the original recipe)
- 1 large tablespoon (and a little more) cream cheese
- Salt (optional, to taste)
Optional to adjust the taste:
- Nuts, to give it more texture
- Lemon or yogurt zest, to add a touch of acidity
Step by step mushroom pate
- Chop the onion in uniform pieces. Cut the mushrooms into medium pieces, without the need for them to be too small.
- Heat a skillet over low heat and add some olive oil. Sailing the onion with a little salt (optional) until it is very soft and transparent.
- Upload the fire over high heat and add the mushrooms in pieces. Cook stirring a little until they begin to brown. At this time, add the chopped garlic and continue cooking.
- Incorporate thyme and nutmeg. Mix well. Add a generous jet of beer (or white wine, if preferred). Cook until alcohol evaporates (when the smell of alcohol is no longer felt).
- Transfer the mixture to a processor. Add a large spoonful and a little more cream cheese . Process until you get a homogeneous and creamy texture.
- If more texture is desired , add nuts before processing. If you want a more acidic touch lemon zest or a little yogurt can be added (keep in mind that yogurt can do more liquid).
- Transfer to a container and let cool in the refrigerator before serving, so that the flavors settled better.
Other 2 vegetarian pate options
Paté of "False Iberian Chorizo"
(Pretentious name, but spectacular flavor)
Yield: 4 portions
Preparation time: 15 minutes (more than 30 minutes of soaking)
Ingredients
- 80 g of chestnuts from Cajú (Anacardos)
- 50 g of dry tomatoes soaked in hot water
- ½ Fresh tomato without seeds
- 1 generous stream of olive oil
- 1 spoonful of smoked paprika
- Salt, comfortable
Step by step
- Soak in hot water the chestnuts from cajú and dried tomatoes for 30 minutes at 1 hour . Then, drain very well to avoid excess fluid.
- In a processor, add the chestnuts of Cajú, the drained dry tomatoes and ½ fresh tomato without seeds . Important: Remove the seeds from fresh tomato to prevent the pate from being too liquid.
- Add a good stream of olive oil . Incorporate a generous spoonful of smoked paprika (fundamental for flavor). Add a pinch of salt.
- Process until you get a homogeneous paste. If it is very thick, add a little more olive oil.
"Vitel Toné" pate (easy and delicious)
(Envious will say that he is a tuna dip, but it is the soul of a vitel toné made pate 🙃)
Yield: 4 portions
Preparation time: 10 minutes
Ingredients
- 1 can tuna in oil, drained
- 1 anchovy (yes, one, but fundamental)
- 1 tablespoon of cream cheese
- 1 tablespoon of mayonnaise
- 1 teaspoon of capers (or olives, if you want a cheaper option)
- ½ lemon zest
- A splash of lemon juice
Step by step
- In a processor place drained tuna (use one of good quality), 1 anchovy (the characteristic flavor of the vitel toné), cream cheese and mayonnaise to give creaminess, capers for that acidic touch, and lemon zest with a splash of its juice to balance the flavor.
- Crush everything until a smooth and homogeneous texture. If it is very thick, you can add a little more lemon juice or mayonnaise.
- Go to a bowl and leave in the refrigerator for a while for flavors to intensify.
