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.
Yummy!!! Very well done, it’s definitely mouth-watering! I think I may try and make it entirely raw 🙂
What goodness! Good: D
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 😆
I did this pâté: it is very very good! Thank you for sharing with us! 🙂