Mushroom & Walnut Pâté – a 30-minute Vegan appetizer recipe

I also added a few drops of Worchestershire sauce, but if you want to keep it Vegan, you can use Tamari, which is Vegan, Gluten-Free and less salty than soy sauce. Instructions Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish. Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, thyme, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water (1 tsp) to help release them. As the mushrooms cook they will release their own liquid. Remove from heat and allow to cool. Add everything to a food processor or blender (food processor is better) and pulse, stopping to scrape the sides as needed until you reach a pâté texture. I prefer to leave just a little bit of texture. Remove to a bowl and mix well so all the flavors are combined properly. Line a small glass container with cling wrap (or something similar) and press the Pâté into the container, packing it down firmly. Pull the edges of the wrap over it and put on a tight-fitting lid. Let it chill completely in the fridge, but I liked serving it at room temperature (it was a cool room). To serve, remove lid, open wrapping, then place a plate on top and flip it. The wrap will enable you to remove it from the container easily. Although it can be served with any bread or cracker, I served it with Olive Bread from the La Brea Bakery (Ralphs carries it). I checked the La Brea Bakery website and confirmed that this bread is Vegan, and the flavors definitely complimented each other. Bon appétit!