Vegetable Pâté with Mushrooms and Green Beans
This vegetable pâté with mushrooms and green beans is a hearty and flavorful spread that highlights the earthy taste of mushrooms combined with the freshness of green beans. It's a perfect vegetarian option for a sophisticated appetizer or snack, served with crackers, bread, or fresh vegetables.
Ingredients:
- 8 oz mushrooms (such as cremini, button, or a mix), finely chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter
- 1/4 cup walnuts, toasted and finely chopped (optional)
- 1/4 cup breadcrumbs (optional, for texture)
- 1 tablespoon fresh thyme or parsley, chopped (or 1 teaspoon dried herbs)
- 1/4 cup heavy cream or cashew cream (for a vegan option)
- 1 tablespoon soy sauce or tamari (for added umami)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, for garnish
Instructions:
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Prepare the Green Beans: Bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until tender-crisp. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
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Cook the Mushrooms and Onions: In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
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Add the Mushrooms: Increase the heat to medium-high and add the chopped mushrooms to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
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Combine the Vegetables: Add the blanched green beans to the skillet with the mushrooms and onions. Stir in the soy sauce or tamari, fresh thyme or parsley, and season with salt and freshly ground black pepper. Cook for another 2-3 minutes until everything is well combined and heated through.
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Blend the Pâté: Transfer the mushroom and green bean mixture to a food processor. Add the heavy cream or cashew cream and toasted walnuts (if using). Blend until smooth but with some texture remaining. If you prefer a chunkier pâté, pulse the mixture rather than blending it thoroughly.
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Adjust the Texture and Seasoning: If the pâté is too thick, add a bit more cream. If it’s too thin, you can mix in breadcrumbs to achieve the desired consistency. Taste and adjust seasoning as necessary.
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Chill the Pâté: Spoon the pâté into a serving dish, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the pâté to firm up.
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Serve: Garnish with fresh parsley or thyme. Serve the vegetable pâté with crackers, toasted bread, or fresh vegetables.
Tips:
- Mushroom Variety: A mix of mushrooms like shiitake, cremini, or portobello can add depth to the flavor.
- Walnuts: The toasted walnuts provide a nutty flavor and additional texture, but they can be omitted for a nut-free version.
- Vegan Option: Use cashew cream or coconut cream instead of heavy cream for a vegan pâté.
This vegetable pâté with mushrooms and green beans is a delicious, nutritious spread that’s both elegant and versatile. Perfect for any occasion!
