This vegan appetizer is incredibly delicious and full of fall flavors. It goes great with crackers and crusty bread.
On the Ingredients:
- Walnuts are a popular nut from a tree that likely originated in Central Asia, though there are now 20 species growing wild across the world. It’s appropriate that walnuts look like little brains, as they are pretty good for the brain due to their high antioxidant content and other nutrients. They have a lot of other benefits too. Walnuts have a mild flavor and buttery texture, making them a great base for dips. (Read more about walnuts).
- Mushrooms are perfect if you’re looking for a food that will give you high nutrients for low fat, calorie, carb, sodium, and cholesterol! They’re a great source of antioxidants (specifically selenium), Beta-glucan (a fiber known for reducing cholesterol, improving heart health, and regulating blood sugar), B vitamin (riboflavin, niacin, and pantothenic acid), copper (good for bones and nerves), and potassium (heart, muscle, and nerve function). (Read more on health benefits) Mushrooms are also a great substitute for meat, packed with umami and a great, meaty texture.
Recipe Notes and Substitutions:
Other mushroom varieties can be used instead of cremini, which might change up the flavor slightly.
Vegan Mushroom and Walnut Pate
Servings
6
servingsPrep time
10
minutesCooking time
15
minutesResting Time
1
hour30
minutesTotal time
1
hour55
minutesThis vegan appetizer is incredibly delicious and full of fall flavors. It goes great with crackers and crusty bread.
Ingredients
1 cup walnuts
1 tbsp olive oil
6 cloves garlic (minced)
1 small red onion
8 oz cremini mushrooms
1 tbsp chopped fresh rosemary
1 tbsp fresh thyme
1/2 cup chopped arugula
1 tsp salt
1/2 tsp pepper
Directions
- Heat a dry skillet over medium heat and add the walnuts. Toast while stirring occasionally until the walnuts begin to brown. Quickly transfer to a bowl.
- Add the olive oil, onion, and garlic to the skillet and sauté on medium-low until the onion turns translucent.
- Add the remaining ingredients and continue to sauté until the mushrooms are cooked.
- Remove from heat and allow to cool to room temperature.
- Add all the toasted walnuts and other ingredients to a food processor and process until it reaches a somewhat chunky paste or a smooth one, depending on your preference.
- Transfer the pate to a serving dish and smooth out the top.
- Cover and refrigerate for an hour or until you’re ready to serve.
