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RECIPE | Vegan Mushroom Pate

RECIPE | Vegan Mushroom Pate

Our Vegan Mushroom pate is a simple and delicious plant based alternative that pairs beautifully with our Freedom Loaf Crackers.  There's a small degree of preparation required but trust us, it's well worth it. 

5 tbsp extra virgin olive oil

1/2 large white onion

1 tsp fine sea salt

10 grinds of black pepper

3 medium cloves of garlic

6 sprigs of fresh thyme

2 tbsp red wine

250g mushrooms (we used Slippery Jack's but button or portobello work well too)

2 tsp deodorised coconut oil

1 tsp olive oil

fresh thyme / edible flowers

Dice the onion. Warm 3 tbsp of the olive oil in a medium frying pan on a low heat. Add the onion, salt, and pepper. Cook gently, stirring occasionally until soft and a bit caramalised. Chop the garlic roughly. Add this and the thyme sprigs to the onion and stir. Cook for another 10 minutes then add the wine. Cook until most of the wine has evaporated. Roughly chop the mushrooms while you wait. Turn up the heat and add the remaining 2 tbsp of olive oil and then the mushrooms.

Cook, stirring often, until the mushrooms are very soft and dark in colour. Turn off the heat and let cool to room temperature. Blend until completely smooth. Spoon the pate into a serving dish and smooth the top out evenly. Warm the coconut and olive oil until liquid and pour over the pate. Garnish with fresh thyme or edible flowers. Refrigerate for at least an hour but preferably overnight to let the flavours develop. Stand at room temperature for an hour before serving.

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