Let the liver live. The meatiness of this mushroom pate makes it a satisfying side or main dish for omnivores and flexitarians alike.
Ingredients
- 2 Tbsp vegan butter
- 4 cups mushrooms
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp chili powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1 cup roasted cashews
- 1-2 Tbsp olive oil (depending on thickness of paste)
Preparation
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Melt butter in large pan and add mushrooms.
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Cook for 5 min until brown and then add onion and cook for another 2-3 minutes.
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Add garlic and cook for another minute.
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Add chili powder, coriander, cumin, salt and pepper to mixture and cook until quite dry. Remove from heat.
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Once mushroom mixture is fairly cool, add to food processor along with roasted cashews.
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Start blending and slowly add olive oil until mixture is a thick paste. Form in ring mold or ramekin and chill for minimum one hour, up to overnight.
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Serve with crudité or gluten-free crackers.
