Vegan Mushroom Pâté
Vegan Mushroom Pâté
Ingredients
- 4 1/2 cups king oyster mushrooms, chopped
- 3 cups fresh shiitake mushrooms, chopped
- 6-8 dried shiitake mushrooms, medium
- 2/3 cup hot water, for soaking
- 3 tablespoons neutral oil
- 2/3 cup shallots, minced
- 2 tablespoons garlic, minced
- 3 tablespoons fried shallots
- 3/4 cup raw cashews, soaked
- 1 cup vegan bread, cubed
- 3 tablespoons unsweetened plant milk
- 1 tablespoon tapioca starch
- 1/4 cup refined coconut oil, melted
Seasoning
- 1 tablespoon light soy sauce
- 1 tablespoon vegan mushroom seasoning
- 2 teaspoons sugar
- 1 teaspoon MSG
- 1/2 teaspoon fine salt
- 1 1/4 teaspoons ground black pepper
- 1/2 teaspoon five-spice powder
Instructions
- 1
Soak the 6–8 medium dried shiitake mushrooms in 2/3 cup hot water for 20–30 minutes. In a separate bowl, soak 3/4 cup raw cashews for 30 minutes. In another bowl, soak 1 cup cubed vegan bread in 3 tablespoons unsweetened plant milk. Once soaked, drain the mushrooms and cashews.
⏱️ 30 min
- 2
Chop the 4 1/2 cups king oyster mushrooms and 3 cups fresh shiitake mushrooms. Chop the rehydrated dried shiitake mushrooms. Add all chopped mushrooms to a hot pan and sauté until they are browned and most of their moisture has evaporated, which takes about 10–15 minutes. Remove the cooked mushrooms from the pan and set aside in a bowl.
⏱️ 15 min
- 3
Add 3 tablespoons neutral oil to the same pan. Sauté 2/3 cup minced shallots until they are softened. Then, add 2 tablespoons minced garlic and continue to sauté briefly. Return the previously cooked mushrooms to the pan with the shallots and garlic and continue cooking for a short period. Transfer the mixture to a bowl and allow it to cool slightly.
⏱️ 10 min
- 4
Transfer the cooled mushroom mixture to a food processor. Add the soaked and drained cashews, the soaked bread, 3 tablespoons fried shallots, and 1 tablespoon tapioca starch. Add all the seasonings: 1 tablespoon light soy sauce, 1 tablespoon vegan mushroom seasoning, 2 teaspoons sugar, 1 teaspoon MSG, 1/2 teaspoon fine salt, 1 1/4 teaspoons ground black pepper, and 1/2 teaspoon five-spice powder. Blend the mixture until it is smooth. While blending, slowly drizzle in 1/4 cup melted refined coconut oil until fully incorporated and the pâté reaches a smooth consistency.
⏱️ 10 min
- 5
Line a mold (such as a loaf pan) with parchment paper. Transfer the blended pâté mixture into the parchment-lined mold, spreading it evenly and smoothing the top. Cover the mold tightly with aluminum foil. Place the covered mold into a steamer basket over boiling water. Steam for 35–45 minutes, or until the pâté is set.
⏱️ 45 min
- 6
Once steamed, remove the pâté from the steamer and let it cool completely at room temperature. After cooling, refrigerate the pâté for at least 4–6 hours, or preferably overnight, to allow it to firm up and for the flavors to meld.
⏱️ 600 min
- 7
Slice the chilled pâté and serve.
Kitchen Tools
Nutrition Facts (per serving)
Vegan Mushroom Pâté
- 4 1/2 cups king oyster mushrooms, chopped
- 3 cups fresh shiitake mushrooms, chopped
- 6-8 dried shiitake mushrooms, medium
- 2/3 cup hot water, for soaking
- 3 tablespoons neutral oil
- 2/3 cup shallots, minced
- 2 tablespoons garlic, minced
- 3 tablespoons fried shallots
- 3/4 cup raw cashews, soaked
- 1 cup vegan bread, cubed
- 3 tablespoons unsweetened plant milk
- 1 tablespoon tapioca starch
- 1/4 cup refined coconut oil, melted
Seasoning
- 1 tablespoon light soy sauce
- 1 tablespoon vegan mushroom seasoning
- 2 teaspoons sugar
- 1 teaspoon MSG
- 1/2 teaspoon fine salt
- 1 1/4 teaspoons ground black pepper
- 1/2 teaspoon five-spice powder
Instructions
- 1
Soak the 6–8 medium dried shiitake mushrooms in 2/3 cup hot water for 20–30 minutes. In a separate bowl, soak 3/4 cup raw cashews for 30 minutes. In another bowl, soak 1 cup cubed vegan bread in 3 tablespoons unsweetened plant milk. Once soaked, drain the mushrooms and cashews.
⏱️ 30 min - 2
Chop the 4 1/2 cups king oyster mushrooms and 3 cups fresh shiitake mushrooms. Chop the rehydrated dried shiitake mushrooms. Add all chopped mushrooms to a hot pan and sauté until they are browned and most of their moisture has evaporated, which takes about 10–15 minutes. Remove the cooked mushrooms from the pan and set aside in a bowl.
⏱️ 15 min - 3
Add 3 tablespoons neutral oil to the same pan. Sauté 2/3 cup minced shallots until they are softened. Then, add 2 tablespoons minced garlic and continue to sauté briefly. Return the previously cooked mushrooms to the pan with the shallots and garlic and continue cooking for a short period. Transfer the mixture to a bowl and allow it to cool slightly.
⏱️ 10 min - 4
Transfer the cooled mushroom mixture to a food processor. Add the soaked and drained cashews, the soaked bread, 3 tablespoons fried shallots, and 1 tablespoon tapioca starch. Add all the seasonings: 1 tablespoon light soy sauce, 1 tablespoon vegan mushroom seasoning, 2 teaspoons sugar, 1 teaspoon MSG, 1/2 teaspoon fine salt, 1 1/4 teaspoons ground black pepper, and 1/2 teaspoon five-spice powder. Blend the mixture until it is smooth. While blending, slowly drizzle in 1/4 cup melted refined coconut oil until fully incorporated and the pâté reaches a smooth consistency.
⏱️ 10 min - 5
Line a mold (such as a loaf pan) with parchment paper. Transfer the blended pâté mixture into the parchment-lined mold, spreading it evenly and smoothing the top. Cover the mold tightly with aluminum foil. Place the covered mold into a steamer basket over boiling water. Steam for 35–45 minutes, or until the pâté is set.
⏱️ 45 min - 6
Once steamed, remove the pâté from the steamer and let it cool completely at room temperature. After cooling, refrigerate the pâté for at least 4–6 hours, or preferably overnight, to allow it to firm up and for the flavors to meld.
⏱️ 600 min - 7
Slice the chilled pâté and serve.