- 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
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 Facts
Garlic mushroom pâté
Amount Per Serving (1 portion)
Calories 258
Calories from Fat 182
% Daily Value*
Fat 20.2g31%
Saturated Fat 8.3g42%
Cholesterol 32mg11%
Sodium 269mg11%
Potassium 391mg11%
Carbohydrates 15.3g5%
Fiber 3.7g15%
Sugar 1.4g2%
Protein 7.3g15%
Calcium 30mg3%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.