Can you tell I’m doing a Beauty and the Beast Feast? This is the “try the gray stuff, it’s delicious” recipe they mentioned in the song Be Our Guest, and it’s originally made with… liver. Yuck!
So I made a much yummier version using mushrooms (and no animals harmed in the process.) And look, it’s still gray!
I adapted this version to be simpler, off of this recipe. And I show you my special techniques on making all the umami flavor of mushrooms really come to life! Enjoy this with chips, toast, croutons or anything crunchy! It’s a fantastic party appetizer too!
Ingredients
- 2 tbsp vegan butter
- 5 cups mushrooms (480g), sliced
- 1/4 cup vegan cheese
- 1 tsp lemon juice
- 1/2 cup canned unsweetened coconut cream (120ml)
- 1/2 tsp salt
- 3/4 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp rosemary
- 1/2 tsp ground pepper
- 1/8 tsp red pepper flakes
- 1/3 cup fresh chopped parsley
Instructions
In a large nonstick frying pan, brown the butter on high heat.
Add the mushrooms to the pan in small batches so that they’re not overcrowded. NOTE: be sure to use a lot of butter for each batch, as the mushrooms absorb the oil very rapidly.
Using a potato masher or another heavy skillet, press the mushrooms down directly in the pan, pushing hard to expel all the water and oil that gets soaked up by the raw pieces, trying to get them as flat as possible. Let the high heat cook off the water and then stir them to brown both sides. Remove the browned mushrooms and add them to the blender.
Repeat for each batch of mushrooms until all have been browned and put in the blender.
Then add the rosemary and red pepper flakes to the fry pan and heat until fragrant, 1-2 minutes. Then scrape into the blender.
Put all the remaining ingredients (saving a tiny bit of the parsley as garnish) in the blender and blend until smooth.
Serve in a bowl and garnish with the parsley. Use a dipping sauce for your choice of crunchy carb (veggies, crackers, chips, croutons, etc!) Bon appetit!
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