A great vegetarian pate that only takes 15 minutes to prepare. Great for spreading on little toast rounds or bread. The secret ingredient is a little touch of good quality balsamic vinegar.
This recipe makes a nice big batch, enough for a dinner party. If you want a more smooth, silky pate, add more olive oil.
If you don’t want to chop finely, you can serve the mushroom and onions as-is, right out of the pan.
1. Heat a large saute pan or frying pan over medium heat. When hot, add just 2 tablespoons of the olive oil and swirl to coat. Add the onions and saute until softened, about 2 minutes.
2. Add the sliced mushrooms and saute until the mushrooms and onions are browned, about 8 minutes. Makes sure you don’t burn the onion (you can keep the heat on low if you need to).
3. Add the balsamic vinegar and the parsley. Season with salt and pepper to taste.
4. Pour all ingredients into a blender or food processor. Add the remaining 2 tablespoons of olive oil and chop very finely until almost like a paste. Taste and season with more salt if needed.
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Love this recipe! Simple is an understatement. It was so easy to make and was delicious. I actually substituted the parsley for basil and added a few cloves of roasted garlic the second time I made it, but the original recipe is fantastic. Thanks so much for sharing!
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5 Comments
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juliefsu on 3.4.2010
This was certainly easy and pretty tasty. Much better warm than cold. Would be better for a party–I had this on the “maybe” list for my Oscar party, so wanted to make a test batch first; my husband and I were tired of it after we got about 1/3 through the batch. But that was just two of a us! I will certainly keep this recipe for future parties, esp. since it is vegan and we have vegan friends.
rhondasue on 2.9.2010
Very simple to make and tasty too. I wonder if the flavor will be different served cold instead of hot out of the pan. I couldn’t wait. Thanks. rs
tracyrusso on 11.17.2009
This was simple and good. I made a much smaller amount than is suggested, as I was just cooking for me and didn’t think a whole bowl of mushroom pate was the best idea for dinner. But I like a good sauted mushroom. Add onion, garlic (just a clove, my addition) and a splash of balsamic vinegar and you pretty much have a winner. Thanks for the idea.
julip1882 on 11.17.2009
I need to try this, I used to make a mushroom pate a while back and lost the recipe! This looks very similar.
I think my original recipe had white wine rather than the vinegar.
I will make this for my book club next month. Sounds delish.
italianfoodforever on 11.17.2009
Looks like a great idea for holiday entertaining!