This mushroom and nut vegan pate recipe It is from the book Vegan Delights that we have already talked about directly to the Palate. It even seems a lie that only in a few minutes we can prepare such a delicious pate.
As advised by Toni Rodríguez, author of the book, the mushrooms must be thoroughly cleaned, under a stream of water, so that they have no trace of dirt or dirt. Once well cleaned, they can be eaten raw in salads or sauteed with olive oil.
IngredientsFor 6 people
- Mushrooms 500 g
- Garlic clove 3
- Onion 1
- 1 teaspoon beer yeast
- Peeled walnuts 80 g
- 1 tablespoon extra virgin olive oil
- Ground black pepper
How to make vegan mushroom and nut pateDifficulty: Easy
- Total time 15 m
- Elaboration 15 m
We start by peeling and cutting the onion and garlic into thin slices. Heat the oil in a pan and brown the onion and garlic over low heat for two minutes. Cut the mushrooms into slices and add to the pan. We keep the fire at medium intensity until the mushrooms adopt a toasted tone.
Toast the nuts in the oven at 180ºC for two minutes. In the blender glass we crush and mix the ingredients of the pan with the brewer's yeast, a pinch of salt and another of pepper. We add the nuts and we continue working in the blender until we get a cream Fine and homogeneous.
With what to accompany the vegan mushroom and nut pate
This mushroom and nut vegan pate recipe It is perfectly preserved in the fridge for three or four days. Keep it covered with plastic wrap so it doesn't get impregnated with other aromas. Serve it accompanied by slices of bread, you will see how there are no crumbs left.