Spinach Mushroom Pate (Vegan)

Wish I Could Cook's Note:

From the Candle 79 Cookbook: This versatile and rich-tasting pate is an all-time favorite appetizer at Candle 79 in New York City. It's lovely to serve at a party with cocktails or a crisp, organic white wine. Spoon it onto crostini made with your favorite bread or onto crackers, or serve it alongside a crudite platter.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 12

Yield: 2.0 cups

• 2 tablespoons olive oil
• 1/2 cup finely chopped shallot (80g)
• 5 chopped portabella mushrooms
• 1/2 lb chopped fresh spinach (225g)
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup vegan mayonnaise (180g)

Directions:

1. Saute shallots and mushrooms in 1 tablespoon of olive oil until softened (about 5-7 minutes.) Transfer to a bowl.
2. Heat the remaining tablespoon of olive oil over medium heat and add the spinach, garlic, salt and pepper and cook until the spinach is wilted (3-5 minutes).
3. Put everything in a food processor and process until smooth, about 3 minutes.
4. Transfer to a bowl and add the mayonnaise.
5. Taste and adjust seasonings as needed.
6. Serve warm, chilled or at room temperature.

Reviews

[Vin Cent]

Great dip for an aperitif next to the fire place. Prepared it for Thanksgiving with my future parents in law! They liked it.... Definitely a 5 stars...