Spinach Mushroom Pate (Vegan)

Total Time
20mins
Prep 5 mins
Cook 15 mins

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.

Ingredients Nutrition

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.
Most Helpful

I tried this again today, this time with the portabellas. It is more flavorful with the portabellas than with the shiitake and button mushrooms I tried last time. I didn't have 1/2 lb spinach, I used 5 1/2 ounces. Last time the pate was too runny, so I drained the mushrooms after sautéing them. It's still not as solid of a texture as I would like, it's more like a dip than a pate. I want a more solid mushroom pate with more flavor, so I'll keep looking. I won't be making this again.

Shiny Happy Vegan July 07, 2013

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...

Vin Cent December 11, 2011