Vegan Truffled Wild Mushroom Pâté

Wild mushrooms and a hint of aromatic truffle oil flavor this lovely vegan pâté called “Mushroom Pate.” Serve with a glass of wine, toasted sourdough, and your preferred crackers.

It has developed and evolved throughout the years as it has been embraced by many civilizations. The meal we know today was improved by the French.

Many people find this meal to be difficult. However, despite its extravagant appearance, this mushroom pate is simple to make. especially because your food processor handles all the labor-intensive tasks!

Despite needing a few ingredients, making this wonderful and totally indulgent mushroom pate is simple. Oh, and it’s also vegan!

Wild mushrooms and a hint of aromatic truffle oil flavor this lovely vegan pâté, which is called Gorgeous Mushroom Pâté. Serve with a glass of wine, toasted sourdough, and your preferred crackers.

This vegan pate gains a beautiful richness from a combination of wild mushrooms. I combined baby swiss brown, king brown, shiitake, and wood ear mushrooms. These mushrooms are also known as cremini mushrooms.

Creamy cannellini beans (tinned are excellent) and nutty French green lentils are added to the mushrooms. The lentils lend heft and a new depth, while the cannellini beans offer a delightful smoothness.

I like to add a little truffle oil to my mushroom pate for an added dash of indulgence. Pick a quality truffle oil for this. The final product will be better the higher the quality.

A beautiful mushroom jelly serves as the final touch. This process lends a nice glossy finish but is entirely optional.

Serve alongside crudites, toasted sourdough, or your favorite crackers.

Vegan Truffled Wild Mushroom Pâté
Wild mushrooms and a hint of aromatic truffle oil flavor this lovely vegan pâté called “Mushroom Pate.” Serve with a glass of wine, toasted sourdough, and your preferred crackers.

Ingredients
2 tablespoons of dried mushrooms
100 g (3 12 oz) French green lentils
2 shallots, chopped finely
3 tablespoons of olive oil
Swiss brown/cremini king brown, button, and wood ear wild mushrooms, 300 g (10oz)
2 tablespoons of cognac, port, bourbon, or another good replacement
two chopped garlic cloves

3 tablespoons roughly chopped thyme leaves
200 grams of drained cannellini beans (7 oz)
12 teaspoon salt plus more salt to taste
12 tsp truffle oil, or more to your liking
if necessary, 1/2 tsp of gluten-free soy sauce
To decorate, add 1/2 tsp of agar agar powder.

Instructions
Put the wild mushrooms in 1 1/4 cups of boiling water to start.
Put the lentils in a pot and add water to the pan.

Place in a pan and heat to a rolling boil. Reduce to a simmer once it has boiled. until soft, simmer for 20 minutes. Drain, then allow to cool.
Over medium-low heat, place a large frying pan. The shallot should be fried in 1 tablespoon of olive oil until golden. Turn the heat to medium-high after removing from the pan. Half of the mushrooms are cooked in half of the remaining oil until they are faintly browned. Cook the remaining mushrooms in the remaining oil after removing from the pan. Bring the shallots and mushrooms back to the pan. Garlic, thyme leaves, and cognac should all be added to the pan. Cook for about a full minute after adding the liquid. Allow to cool.

Place the chilled mushrooms, cannellini beans, drained lentils, salt, and truffle oil in a food processor. Keep the soaking liquid for the jelly/jello topping while removing the dried mushrooms from the liquid. Process until a spreadable paste is produced (I like to leave a little texture in the mixture). To your taste, check and adjust the spices. At this stage, you can also add extra truffle oil. You might need a bit more pepper and truffle oil than if you were eating the pate at room temperature because the flavors won’t be as apparent when it’s cold.

Refrigerate after dividing the mixture into 2 jars (or another serving vessel of your choice).
Place the saved mushroom soaking liquid, soy sauce, and agar in a saucepan and whisk to mix to produce the jelly (jello) topping. Place in a medium-high heat source and simmer. Simmer for five minutes on low heat. Pour the pate over the top after taking it out of the fridge. Add a few thyme leaves, then chill until firm.
Serve alongside your preferred bread, crackers, or veggies.

Notes This pate may be prepared up to two days in advance. I would advise against artificially flavoring your truffle oil when choosing one for this dish. Real truffle oil tastes considerably better despite being more expensive.
Nutrition
Calories: 164kcal, Carbohydrates: 16g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Sodium: 230mg, Potassium: 428mg, Fiber: 5g, Sugar: 2g, Vitamins: 165IU of Vitamin A, 6.8mg of Vitamin C, 47mg of Calcium, and 2.5mg of Iron.