Mushroom Pate w Truffle Oil
Mushroom Pate w Truffle Oil

Mushroom Pate w Truffle Oil

Do I have your attention yet readers! Mushroom Pate with Truffle Oil!

OMG! …and it’s vegan, dairy free and gluten free!… and totally amazing!

Vegan Mushroom Pate

Vegan Mushroom Pate

I have a secret obsession with truffle at the moment… well perhaps it’s not that much of a secret, as just an outright obsession.  I can’t get enough of that alluring, intoxicating fungi.

Truffle Oil Pate

Truffle Oil Pate

So when I saw Daisy from “Never Too Sweet” eating up all of the Melbourne mushrooms during the “Mushroom Mania” promotion, I decided I needed to jump on this band wagon and contribute my favourite mushroom and truffle recipe.

Mushroom Pate w Truffle Oil

Mushroom Pate w Truffle Oil

It’s so quick, easy and nutritious! The addition of balsamic vinegar to the pate and a lovely film of quality truffle oil to the top lifts this recipe to sublime.

Mushroom Pate

Mushroom Pate

Vegan Mushroom Pate
Recipe Type: Vegan, Vegetarian, Starter, Dip
Cuisine: Healthy
Author: Julie
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 8
This is a delicious and easy vegan pate which will be a favourite for everyone.
Ingredients
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 500gm mixed mushrooms chopped
  • 5 springs fresh thyme
  • 1/2 tablespoons olive oil
  • 200gm cashews freshly roasted
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh parsley
  • 2 Tbs quality truffle oil
  • salt to taste
Instructions
  1. Sauté the oil, onion, garlic, mushrooms, and thyme until fragrant and cooked.
  2. Add the mushroom mixture and all the other ingredients (except the truffle oil) to a food processor and pulse until the desired consistency has been reached.
  3. If necessary a little water can be added.
  4. Chill prior to serving.
  5. Top with a layer of truffle oil and serve with grilled sourdough.
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So there you have my very decadent Vegan Mushroom Pate with Truffle Oil.  If you wanted to added a shaving of black truffle to the top of the pate I would totally approve.

Mushroom Pate - Vegan

Mushroom Pate – Vegan


I hope you enjoy the recipe.  It really is simple, but with complex flavours that are really kind of special.

 

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About Julie

Comments

  1. truffle or no truffle, i’d still make this mushroom pate! Love how you’ve styled the sourdough 😉

  2. I just adore truffles too! I have some amazing truffle cheese at the moment that’s amazing. Your pate looks divine indeed, and I think it would be perfect scooped up for my lunch- yummo!

  3. Very elegant indeed, Julie. Definite plus that your pate is vegan and gluten-free! Woo hop!

  4. I am such a mushroom novice – this seems very fancy and grown up to me, but also very much worth trying!

  5. Someone say pate? YERM. I could taste this now with crusty bread and a glass of wine.

  6. What a great idea making a vegan one! I will send this to my in laws! 😀

  7. Wow that looks amazing. I could see many carnivores happily hoeing into this!

  8. I’m so glad I inspired you to make this mushroom pate because it sounds absolutely stunning and I bet it tastes even better!!! Especially with the truffle oil! Absolutely takes it to a new level! 🙂 Can’t wait to try for myself when I come home!

  9. Truffle oil is amazing stuff! I love it. And love the idea of this pate too – it’s so tasty sounding. Really good stuff – thanks so much.

  10. Yes, you’ve definitely got my attention! That looks absolutely divine, and I can’t wait to try it. Love the idea of a veggie pate 🙂

  11. You got me worried at first- I thought I would have to go out and buy those very expensive truffles- but the truffle oil might fit my budget!

  12. I think the quality of the truffle oil makes all the difference to this dish 🙂

  13. OMG gimmie!! I haven’t had a proper meal today since I’m saving myself to gorge at dinner… this looks so good!!

  14. What a mouthwatering recipe! Fabulous! Think I need to hunt down some truffle oil.
    🙂 Mandy xo

  15. This looks delicious! Would love to make it as a starter for a dinner party. How many servings does this recipe make? And for how long can you keep this in the fridge? Thank you! O

    • Hi Olivia, from memory it made two bowls of pate about the size of a large rice bowl. I used one bowl for a party and covered the second in truffle oil and glad wrap and stored it in the fridge. I then used it one week later. I’m not sure how much longer it would have kept for?

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