This vegetarian mushroom paté was inspired by chicken liver paté I was obsessed with growing up in Ukraine (my baboushka is a master of chicken-liver-everything!).
I was determined to recreate the beautiful texture and richness of this dish without going on a hunt for that nearly mythological high-quality chicken liver (that is, not loaded with antibiotics, pesticides, and other “wonders” of modern meat production.)
As a result – I exceeded my own expectations plus ate a few pounds of mushrooms over the last week. I also learned that spread over a thin layer of fig-chili jam it tastes like…heaven?
To make this delicious vegetarian mushroom paté you’ll need:
- 1 carrot, chopped
- 2 shallots, chopped
- 5 oz oyster mushrooms, chopped
- 3.5 oz shiitake mushrooms, chopped
- 1.5 tbsp (20 gr) room temp butter + some for cooking (can be substituted for vegan butter, such as Miyoko’s butter)
1. Drizzle carrots with olive oil and place them on a baking sheet. Roast at 400 F for 20 min, until tender and slightly caramelized.
2.In a pan, heat some butter over medium, add shallots, and salt them generously. Saute until they turn deep golden-brown, about 10 min. For even caramelization, add 1-2 tbsp of water whenever the pan is getting too hot.
3.In a separate pan, melt some butter and add mushrooms. Saute over medium heat, stirring occasionally, until mushrooms turn golden brown and start getting crispy around the edges – it will take around 10 min as well.
4.Place carrots, shallots, mushrooms, and 1.5 tbsp butter in a blender cup. Add ¼ tsp salt and ½ cup of water (you can use ¼ cup water and ¼ cup heavy cream for richer flavor) and blitz until smooth. You might need more water if your blender is not very powerful, but no more than an additional 1/2 cup. In this case, keep adding 1 tbsp at a time and scraping the sides of your blender until you get to that smooth texture.
Enjoy!
Make sure to check out more amazing vegetarian recipes:
- Gluten free version of my best zucchini fritters with feta
- Andalusian gazpacho
- Leek cannelloni with spinach and ricotta
Knowing that you use my recipes makes me so happy! If you end up making this Vegetarian mushroom paté or any other recipes, please tag me @olesia.guts so I can see your creations!
Ingredients
- 1 carrot, chopped
- 2 shallots, chopped
- 5 oz oyster mushrooms, chopped
- 3.5 oz shiitake mushrooms, chopped
- 1.5 tbsp (20 gr) room temp butter + some for cooking (can be substituted for vegan butter, such as Miyoko's butter)
Instructions
1.Drizzle carrots with olive oil and place them on a baking sheet. Roast at 400 F for 20 min, until tender and slightly caramelized.
2.In a pan, heat some butter over medium, add shallots, and salt them generously. Saute until they turn deep golden-brown, about 10 min. For even caramelization, add 1-2 tbsp of water whenever the pan is getting too hot.
3.In a separate pan, melt some butter and add mushrooms. Saute over medium heat, stirring occasionally, until mushrooms turn golden brown and start getting crispy around the edges - it will take around 10 min as well.
4.Place carrots, shallots, mushrooms, and 1.5 tbsp butter in a blender cup. Add ¼ tsp salt and ½ cup of water* and blitz until smooth. You might need more water if your blender is not very powerful, but no more than an additional 1/2 cup. In this case, keep adding 1 tbsp at a time and scraping the sides of your blender until you get to that smooth texture.
Enjoy!
Notes
*use ¼ cup water and ¼ cup heavy cream for richer flavor
