What’s a holiday party without a yummy spread for chopped veggies and crackers? Back in the days when I ate dairy, I usually indulged in a lot of cheesy spreads at Christmas parties. These days I’m getting more creative! Usually made from cooked meat and fat, pâté is normally very animal un-friendly, but this Mushroom Nut Pâté sure is! Made with heart-healthy walnuts and full of veggies, this spread has a rich, earthy flavor that is sure to be a big hit at any holiday gathering.
Mushroom Nut Pâté
- 2 cups chopped brown crimini mushrooms
- 1/2 cup diced carrots
- 1/2 cup walnuts, toasted
- 1 Tbs olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 sundried tomatoes, finely chopped
- 1 tsp nutritional yeast
- 1 tsp fresh lemon juice
- 1/2 tsp light miso
- 1/4 tsp thyme
- salt and fresh ground pepper to taste
Prepare all vegetables: Stem and chop the mushrooms, peel and dice the carrots, chop the onion and mince the garlic cloves.
Over medium heat, warm the olive oil in a large pan. Add the carrots, onion and garlic. Sauté until carrots have begun to soften. Add mushrooms, sundried tomatoes, nutritional yeast, lemon juice, miso and thyme. Stir until fully incorporated and continue to sauté until mushrooms have darkened and begun to release juice, about 10 minutes.
Remove from heat and mix in the toasted walnuts. Transfer mixture, in batches if needed, to a food processor or high speed blender. Process until smooth and creamy. Season with salt and pepper to taste.
This creamy and rich Mushroom Nut Pâté is incredibly good spread on crackers or with veggies as a dip. Try leftovers on a sandwich!
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