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VEGAN PÂTÉ


You are gonna love this creamy, earthy spread! It's so versatile and goes great on a freshly baked piece of bread, in a sandwich, or by adding a dollop to your salad. This is a great spread for those transitioning to a Plant Based Diet as it really hits all the spots of flavor. My husband makes this weekly and it makes enough to be able to eat some everyday throughout the week. I hope you enjoy!


INGREDIENTS:

1 cup walnuts

1 tbl olive oil

1 medium sweet onion (chopped)

4-6 cloves garlic (chopped)

2 cups bella mushrooms (chopped)

1/2 cup parsley (chopped)

2 tbl fresh rosemary (chopped)

1/2 tsp salt

1 tsp pepper ( or more to taste)

1. Put walnuts in a medium frying pan over medium heat shaking them often. The goal is to brown them evenly and not burn them :) Once they are browned, turn off the heat and let them sit there to cool.

2. Using a large frying pan, add the olive oil and heat on a medium heat. Once hot, add the onion and garlic and sauté until the onions are translucent (3 to 5 minutes). Then add in the mushrooms, parsley,rosemary, salt and pepper. Stir occasionally until the mushrooms have reduced in size (5 to 8 minutes). Just FYI your house will begin to smell AMAZING at this point.

3. Add all the ingredients from above (walnuts and mushroom mixture) to a food processor and process until smooth. You may need to scrape down the sides and process or pulse a few times to get everything smooth. Press into a glass container with a lid and let it chill for about 40 minutes before enjoying. This will make about 2 cups of pâté and it will last in the fridge for 5-7 days.


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