Lenten Mushroom Pâté
Description
Perfect with a meal and with drinks. Serve the vegan mushroom pâté chilled—always cold! Make it ahead and refrigerate overnight (in a tightly sealed container). You can skip boiling the carrot and simply sauté it with the onion and mushrooms, but it will absorb a lot of oil and the pâté will turn out very fatty. Vegan mushroom pâté is significantly tastier when made with real wild forest mushrooms. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Wash the mushrooms (if you like, you can clean them), boil them in salted water for about 10 minutes. Drain in a colander and let the mushrooms cool. Cut the cooled mushrooms into several pieces as you like. Sauté them in well-heated vegetable oil until golden.
- 2
Step 2
2. Slice the onion into half-rings and add it to the mushrooms. Fry under a lid until the onion is done. Push the onion and mushrooms away from the center of the pan, place the minced garlic there, and wait until it is lightly toasted.
- 3
Step 3
3. Add chopped parsley, grated boiled carrot (boil it in advance), salt and pepper. Mix, cover, and stew over low heat for 5 minutes. Then turn off the heat and leave the mushrooms and vegetables covered for about 10 minutes; remove the lid and let the mixture cool.
- 4
Step 4
4. Next, puree the cooled mushroom and vegetable mixture in a blender. Add lemon juice to taste and more salt and pepper if needed. The vegan mushroom pâté is ready!