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5 from 1 vote

Garlic mushroom pâté

A classic appetiser - garlicky mushroom vegetarian pâté, made with walnuts and chickpeas. Great served 'potted', or in any number of other ways!
Prep Time20 mins
Chilling time30 mins
Course: Appetiser
Cuisine: British
Keyword: mushroom pate, vegan pate, vegetarian pate
Servings: 6 portions
Calories: 258kcal
Author: Becca Heyes

Ingredients

  • 1 tbsp olive oil
  • 450 g mushrooms, sliced (~ 5 cups when sliced)
  • 3 cloves garlic, minced
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 50 g (~ 1/3 cup) walnuts
  • Few sprigs fresh parsley
  • 1/2 tsp dried thyme
  • 1 tbsp cream cheese
  • Salt
  • Black pepper
  • 6 tbsp salted butter, melted

Instructions

  • Heat a dash of olive oil in a large frying pan, and add the sliced mushrooms and minced garlic. Cook over a medium-low heat for 5-10 minutes, stirring regularly, until the mushrooms have softened, and any excess liquid has cooked off. Remove from the heat and allow to cool for a few minutes.
  • Meanwhile, add the chickpeas, walnuts, and fresh parsley to a food processor. Blitz to produce a coarse crumb.
  • Add the garlic mushrooms and dried thyme, and blitz again until fairly smooth. Add the cream cheese and plenty of seasoning, and blitz one more time.
  • Divide the mushroom pâté into individual ramekins - you should be able to make around 6. Top each ramekin with a little melted butter, and leave in the fridge for several hours to set.
  • Alternatively, you can skip the butter, and just store the pâté in a bowl instead. Best served lightly chilled.

Nutrition

Serving: 1portion | Calories: 258kcal | Carbohydrates: 15.3g | Protein: 7.3g | Fat: 20.2g | Saturated Fat: 8.3g | Cholesterol: 32mg | Sodium: 269mg | Potassium: 391mg | Fiber: 3.7g | Sugar: 1.4g | Calcium: 3% | Iron: 19%