Why is the tofu simmered and pressed in this pate recipe?

Simmering the tofu in vegan beef stock infuses it with flavor, while pressing it removes excess liquid, ensuring a firmer, smoother pate texture.

What role do the different types of mushrooms play in this forest mushroom pate?

Dried Porcini mushrooms provide deep, earthy umami after rehydration, while fresh Button mushrooms add bulk and a milder, complementary flavor to the pate.

When should I add the white truffle oil to ensure the best flavor?

The white truffle oil is added at the blending stage, along with soy sauce and sherry vinegar, to preserve its delicate aroma and integrate it smoothly into the pate.

How long does this vegan pate need to firm up, and how should it be stored?

The pate requires at least 2 hours in the fridge to firm up and should be covered with melted vegan butter before chilling, then stored refrigerated.

What are the best serving suggestions for this White Truffle Forest Mushroom Pate?

This pate is best served chilled with slices of toasted baguette or bread, garnished with extra thyme sprigs for an elegant presentation.

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White Truffle Forest Mushroom Pâté
[Vegan, Gluten-Free]

SW By: Smith & Daughters by Shannon Martinez and Mo Wyse

Author Bio

Shannon Martinez and Mo Wyse are the dynamic duo behind Melbourne’s award-winning vegan restaurant Smith... Read More

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Close-up of creamy vegan White Truffle Forest Mushroom Pate in a small ramekin, topped with melted vegan butter and a fresh thyme sprig, served alongside toasted baguette slices.

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White Truffle Forest Mushroom Paté [Vegan, Gluten-Free]

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This pâté lasts for ages in the fridge. We recommend saving some for the week ahead and spreading it on absolutely anything (crackers, vegetables, sandwiches), or mixing in some sour cream for a creamy mushroom dip. You could also enjoy it as a pasta sauce - it’s so versatile, and... Read More

Ingredients You Need for White Truffle Forest Mushroom Pâté [Vegan, Gluten-Free]

9 ounces firm tofu, cut into 8 pieces
1 fresh bay leaf
Vegan beef stock
1/4 cup olive oil
1 onion, chopped
2 large garlic cloves, crushed
1/2 cup pecans or walnuts, roughly chopped
1/2 cup dried Porcini mushrooms, soaked in 1/2 cup warm water
1 pound Button mushrooms, roughly chopped
1 teaspoon thyme leaves, plus extra sprigs for garnish
1/4 cup sherry
2 tablespoons soy sauce or tamari
1 tablespoon white truffle oil
1 teaspoon sherry vinegar
Melted vegan butter, to cover
Toasted bread slices, to serve

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How to Prepare White Truffle Forest Mushroom Pâté [Vegan, Gluten-Free]

Place the tofu, bay leaf, and enough stock to cover in a large saucepan. Bring to the boil, then reduce the heat and simmer on low for 5 minutes.
Drain the tofu and press with paper towel for about 10 minutes to remove excess liquid.
Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring frequently until caramelized (about 5 minutes). Add the garlic and pecans, and continue to cook for a further 2 minutes.
Strain the Porcini mushrooms and set aside the liquid. Add the Porcini and Button mushrooms to the pan along with the thyme. Cook for a few minutes then deglaze the pan with the sherry.
Add 1/3 cup of the dried mushroom soaking liquid and cook until completely reduced. Season well with salt and pepper.
Transfer the ingredients to a blender and add the soy sauce, truffle oil, and sherry vinegar. Blend until completely smooth.
Fill ramekins nearly to the top with pâté, cover with melted butter and add a thyme sprig.
Set aside in the fridge for at least 2 hours to firm up.
Serve pâté with slices of toasted baguette.

Notes

Recipes excerpted with permission from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez and Mo Wyse, published by Hardie Grant Books March 2017, RRP $35.00 hardcover. Smith & Daughters is an award-winning vegan restaurant in Melbourne, Australia, twice voted Time Out People’s Choice Restaurant of the Year (2016 and 2014). https://www.amazon.com/Smith-Daughters-Cookbook-Happens-Vegan/dp/1743792077/?tag=onegrepla-20

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.