Vegan mushroom pâté with walnut & Port wine

Peel and dice garlics and the shallot. Heat margarine in a pan with the thyme sprig to add some flavor.

Add the shallot and garlics, cook with a pinch of salt. Over high heat, add chopped mushrooms. Stir fry until golden brown and put the mix in a blender.

Add the rest of the ingredients and blend. Set aside.

Place parchment paper in a loaf type of mould (15 x 8 cm would be the best type) and put the peppercorns at the bottom.

Pour water, Port wine, and agar in a pot and bring it to a boil. Place 2/3 of the jelly in the mould and the rest with the pâté mixture. Keep the jelly in the refrigerator for a few minutes and blend the pâté again until everything is well-combined.

When the jelly is almost set, place the pâte over it, flatten the surface, and place it again in the refrigerator.