Oyster Mushroom Pâté with Crudités

Oyster Mushroom Pâté

slightly adapted from C’est La Vegan

makes 1 cup

1 cup finely chopped white onion
3 cloves garlic, minced
1 cup finely chopped wild mushrooms (I used Oyster mushrooms)
1 teaspoon fresh thyme or 1/2 teaspoon dry thyme
2 tablespoons olive oil
1/2 cup toasted almonds, finely ground (I used raw almonds) **
1 tablespoons balsamic vinegar

Sauté the onion, garlic, mushrooms, and thyme in 1/2 tablespoon of the olive oil until the liquids evaporate. Set aside.

In a separate bowl, combine the almonds and the remaining olive oil. In a food processor, combine the mushroom mixture and the almond mixture until smooth. Fold in the balsamic vinegar.

Chill and serve with crackers or vegetables.

**(original recipe has you toast the almonds but I wanted to keep them pure and raw for this recipe)

Note: To toast the almonds, spread them on a baking sheet and place them in an oven preheated to 350 degrees for about 7 to 8 minutes, turning the tray halfway through the cooking time.

1. EleonoraNW3 27 July 2010 at 07:16

   

   Yummy!!! Very well done, it’s definitely mouth-watering! I think I may try and make it entirely raw 🙂

   
   
2. Mimì 27 July 2010 at 08:26

   

   What goodness! Good: D

   
   
3. Pizza pie 28 July 2010 at 06:36

   

   What a nice picture and what a appetizing recipe!
   I think I will try to do it: my husband loves very much mushrooms!!!
   I didn’t know C’est la Vegan: thank you for let me discover this very nice web site! 🙂
   I will take ideas from it: another vegan web site to visit, time I spend “into” my computer will be more and more avery day 😆

   
   
4. Pizza pie 5 August 2010 at 08:56

   

   I did this pâté: it is very very good! Thank you for sharing with us! 🙂