Mushroom & Walnut Pâté
A rich, savory spread made with sautéed mushrooms, onions, and walnuts. Thick and cohesive like pâté, it holds well on bread.
- Time
- 25 min
- Serving
- 384 kcal
- Ingredients
- ≈ $2.66
- Protein
- 16 g
Ingredients
- 1 Button mushrooms≈ $7.50 per kg 230 g
- 2 Walnutspack 150 g ≈ $4.00 30 g
- 3 Onions≈ $1.60 per kg 60 g
- 4 Garlic≈ $10.00 per kg 4 g
- 5 Sunflower oil 10 ml
- 6 Dried thyme 1 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Finely dice the onion3, slice the mushrooms, and mince the garlic4.
Heat the oil and sauté the onion3 for 4–5 minutes until soft.
Add the mushrooms and cook for 10–12 minutes until the liquid evaporates and the mushrooms lightly brown.
Stir in the garlic4, thyme, salt, and pepper, cooking for 1 minute.
Transfer the mushrooms to a food processor, add the walnuts2, and pulse until smooth and finely textured.
Tips
- Why it works
- Fry the mushrooms until the liquid evaporates, so the pate isn't watery and holds well on bread. If any moisture remains, the mixture will spread.
- Substitutions
- Instead of walnuts, use pine nuts (30 g), the flavor will be sharper. Replace the onion with 50 g of yellow onion plus 1 tsp of sugar for softness.
- Common mistakes
- If the pate is too runny, the mushrooms weren't fried long enough. Easy to check: a thick mass should stay on the spoon, not a mush.
- Storing and reheating
- Keep for 4 days in the fridge, reheat in a pan for 3–4 minutes over medium heat. Don't freeze, the nuts will go soft.
- Serve with
- Serve with rye bread toasts and iceberg lettuce leaves for a contrast of textures. Works for a light meatless dinner.
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