Mushroom pate

When I first stopped eating dairy it was mushroom pate that I turned to to replace cheese in sandwiches. It has a richness and savoury depth that helped with retraining my tastebuds! I think the key when replacing something that has been a staple in your diet, is to find something just as satisfying, even if it’s made with completely different ingredients.

I used to buy the granovita shiitake mushroom pate, the one in little tins, but I don’t seem to be able to get it anywhere around here at the moment. So today I thought I’d try making my own.

I’ve used a mixture of fresh mushrooms and dried shiitake, with plenty of the sort of seasonings that go so well with mushrooms.

It’s delicious spread on toast!

I’m going to try it as a topping for a baked potato too, I think it’ll work very well. Ooh and in a sandwich with avocado and tomato…

Mushroom pate

Mushroom pate

makes 4 servings

200 g mushrooms

1 tsp oil

salt and pepper

7 dried shiitake mushrooms

2 tsp dried marjoram

1/4 tsp green peppercorns (the kind in brine)

1 tsp brown rice miso

3 tbsp nutritional yeast

1 tbsp tamari

Preheat the oven to 200 degrees c.

Put the fresh mushrooms on a baking tray and drizzle with the oil. Sprinkle with salt and pepper and roast for 30 minutes. A little less time if they’re small, but they should look quite wrinkled when they’re done.

While the fresh mushrooms are in the oven, soak the shiitakes in around 300 ml of hot water.

Cool the fresh mushrooms a little, and drain the shiitakes, (reserving the soaking water if you like, it’s great for soups and sauces).

Put all of the mushrooms, along with the rest of the ingredients, into a bowl and blend together using a stick blender. Or a small processor would be even better if you have one.

By E.

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