Mushroom paté is generally delicious and has the additional benefit of not evoking a horrific image of a force-fed goose. So here’s a nice, cruelty-free paté for you to enjoy. It’s a simple vegan recipe that we’ve developed to what we now consider as perfection. Really mushroomy with creamy, whizzed up tofu to give it some bite and a nutritional boost. I favour the addition of a tang of lemon juice at the end but that bit’s up to you.
1 tbsp olive oil
1 red onion or 2 shallots
2 large cloves garlic
½ block tofu – medium pressed and chopped into small cubes
180g chestnut mushrooms, roughly chopped
1 tsp dried thyme
1 tbsp tamari
1 tbsp ground arrowroot powder
¼ cup unsweetened soya milk, or other non-dairy milk
Freshly ground black pepper
¼ tsp sea salt
Juice of ½ lemon (opt.)
Heat the oil in a heavy-based saucepan and add the onion. Fry gently until the onion is translucent or slightly brown but not burnt. Add the garlic, mix together and add the mushrooms. As they start to reduce add the chopped tofu along with the thyme, tamari, salt and pepper, cover and continue to cook in their juices. In a separate bowl, mix the soya milk with the arrowroot powder and whisk up so there’s no lumps. Add the milk mix to the mushrooms and stir together, keep stirring until the juice has thickened. Add a squeeze of lemon juice at this point if you’re going to. Remove from the heat and allow to cool. Transfer the mixture to your blender or food processor and whiz together to make a paste. Don’t over mix unless you want a mousse, we like it with a bit of bite.
Serve on crackers with a sprig of parsley and a smattering of paprika or it’s really good as a sandwich spread with slices of cucumber.