The flavours in this Vegan Mushroom & Almond Pâté are amazing, even more so when chilled overnight!
It will keep in the fridge for 2-3 days, making it a perfect dish to make ahead over the Christmas period. And will make a perfect starter for Christmas Lunch!
By using almonds with skin on, you not only get a great texture, but you also get a great colour coming through the Pâté.
It spreads on the toast beautifully. But it will also go great with my vegan rosemary & poppy-seed crackers!
And tastes amazing!
How To Make Vegan Mushroom & Almond Pâté
Equipment you will need
Start by pan-toasting the almonds. Heat a dry pan. There is no need to use oil for this.
Then toss the almonds over a medium heat for 2-3 minutes, but don’t let them burn.
You will notice that their skins start to split slightly and turn dark brown.
When this happens, set them aside and leave them to cool.
I am such a fan of mushrooms, cooked or raw, in hot dishes or in salads. But whatever you are using them in, it’s best to use them as soon after purchase as possible as after a couple of days they can go soft and the liquid they release when cooking can be so dark it spoils the look, and flavour, of your dish.
Also, washing them in water can make them very slimy, giving them an unappealing texture.
So, I just wipe them clean with a very slightly damp cloth.
Next, slice the mushrooms but don’t forget to include the stalks – I hate wasting them!
Heat the oil in a large frying pan and add the onions. Fry over a medium-low heat for 4-5 minutes to allow them to soften.
Then add the sliced mushrooms, garlic, salt, and pepper and continue to cook for 5-8 minutes, stirring occasionally, until the liquid released from the mushrooms has evaporated.
When all the liquid has evaporated, remove the pan from the heat and stir in the dill and mushroom ketchup.
Geo Watkins Mushroom Ketchup is a fantastic condiment to add to dishes, not only mushroom dishes, it’s really worth having in your fridge!
Gently mix together and leave to cool.
When the almonds and mushrooms have cooled, place them in a blender.
You will need to push the ingredients down the sides a couple of times to make sure they all get blended equally.
When blending, just pulsate for 2-3 seconds at a time. The textures in this Pâté are so lovely it’s better to have it a little course rather than totally smooth.
Vegan Mushroom & Almond Pâté
Serve it as a whole and let people dig in,
or serve it individually – the choice is yours.
However, be very aware that this is so morish, make sure you get your fair share if just letting people dig in, after all, you made it! 😉
I can’t wait to hear what you think of this very tasty Pâté, so please leave me a message below.
Happy Pâté making, eating, and ENJOY!
Vegan Mushroom & Almond Pâté
- 30 min
- 214 based on serving 4 Cals/Serving
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- 100g / 3½oz whole almonds
- 15ml / 1 tablespoon oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 400g / 14oz mushrooms, finely sliced
- 2.5ml / ½ teaspoon freshly ground salt
- 2.5ml / ½ teaspoon freshly ground black pepper
- 15ml / 1 tablespoon fresh dill, finely chopped
- 30ml / 2 tablespoons mushroom ketchup
- Step 1
- Heat a dry frying pan and dry fry the almonds, tossing continuously for 2-3 minutes until they start to brown. Remove from the pan so they do not burn. Leave to cool.
- Step 2
- Heat the oil in a large frying pan and fry the onion, over a medium-low heat, for 4-5 minutes until softened.
- Step 3
- Add the mushrooms, garlic, salt and pepper and continue to cook, over a medium heat, for 5-8 minutes until all the liquid has evaporated from the mushrooms.
- Step 4
- Remove from the heat and stir in the dill and mushroom ketchup. Leave to cool.
- Step 5
- Place almonds and mushrooms in a food processor and blend until smooth. You may need to push the mixture down the sides a couple of times.
- Step 6
- Transfer to a serving dish and chill for several hours, or overnight. This is to allow the flavours to develop, but it can be eaten straight away.
- Step 7
- Serve with toasted bread or my vegan rosemary & poppy-seed crackers.