Spinach Mushroom Pate (Vegan)
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 12
ingredients
- 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
- Saute shallots and mushrooms in 1 tablespoon of olive oil until softened (about 5-7 minutes.) Transfer to a bowl.
- 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).
- Put everything in a food processor and process until smooth, about 3 minutes.
- Transfer to a bowl and add the mayonnaise.
- Taste and adjust seasonings as needed.
- Serve warm, chilled or at room temperature.
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Reviews
-
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.
RECIPE SUBMITTED BY
Wish I Could Cook
East Peoria, Illinois
I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat