Vegan mushroom pâté with walnut & Port wine
Yes, enjoy a wine with a good pâté is possible even if you are vegan. A perfect appetizer for any unexpected but fine dinner with friends, for a snack on a terrace in the sun, or just to enjoy the still of your home after a hard day at work.
Servings for 1
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.
You can cook it several days before serving, though you can eat it in just a couple of hours. Don’t forge the bread or crackers.
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