How do I get the smoothest texture for this pate?

To achieve a very smooth texture, ensure the cooked mushroom mixture is completely cooled before processing it with the Dijon mustard in a small food processor or mini chopper.

What makes this portobello pate firm up?

The pate firms up as it chills in the fridge. For an even firmer consistency, you can incorporate 1-2 tablespoons of ground chia seeds when blending the mixture.

Can I make this pate ahead of time?

Yes, this pate is ideal for making ahead. After processing, transfer it to a cling film-lined container and refrigerate it to firm up, making it ready for serving when needed.

Why is it important to cook the mushrooms until the liquid evaporates?

Cooking the portobello mushrooms, onion, and garlic until the liquid evaporates concentrates their flavors and prevents the pate from becoming watery, ensuring a rich and intense taste.

What can I serve this Portobello Pate with?

This savory Portobello Pate is excellent served with crackers, crusty bread, or as a spread in sandwiches and wraps.

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Portobello Pâté
[Vegan]

TR By: Trine Rask

Author Bio

My blog Milking Almonds is a Scandinavian blog with a modern approach to traditional food... Read More

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A smooth, creamy vegan Portobello Pate served in a small ramekin, garnished with fresh thyme sprigs and accompanied by toasted bread slices or crackers.

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Ingredients You Need for Portobello Pâté [Vegan]

12 ounces of portobello mushrooms
1 small red onion
1 clove of garlic
1 tablespoon olive oil
2 tablespoons white wine, dry
6 sprigs of fresh thyme
1 teaspoon Dijon mustard
1 teaspoon each of sea salt and white pepper

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How to Prepare Portobello Pâté [Vegan]

Chop, chop, chop the portobello, red onion and garlic. Cook with the olive oil in a saucepan on a medium heat for about 10 minutes. Add in the thyme, the white wine, the salt and the pepper. Cook until most of the liquid has evaporated. The saucepan should be pretty dry.
Let it cool before transferring to a small food processor or mini chopper with the Dijon and process until smooth.
Transfer to a small cling film lined container, press it down, wrap it up and place in fridge to firm up a bit. If you want the pâté to be more firm, add 1-2 tablespoons of ground chia seeds when processing.