Mushroom Pate

Ingredients

• 1 pound of fresh cremini or button mushrooms, cleaned and roughly chopped
• 2 tablespoons of high-quality extra virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon of fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/2 cup of walnuts, toasted (optional)
• 8 ounces of vegan cream cheese or cashew cream
• 2 tablespoons of freshly squeezed lemon juice
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes, stirring occasionally to prevent them from browning.
2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Then, add the chopped mushrooms and thyme, cooking for about 8-10 minutes until the mushrooms release their moisture and become tender.
3. If using walnuts, add them to the skillet and cook for another 2-3 minutes to toast them lightly.
4. Remove the skillet from heat and let it cool slightly. Transfer the mushroom mixture to a food processor. Add the vegan cream cheese, lemon juice, salt, and pepper.
5. Blend until the mixture is creamy and well combined. Taste and adjust seasoning if necessary.
6. Transfer the Mushroom Pate to a serving dish, cover it with plastic wrap, and refrigerate for at least 2 hours.