Parasol Mushroom Pâté
Rich, earthy, and full of flavour, this Parasol Mushroom Pâté is a simple way to turn a fresh mushroom haul into something truly special. Blended with garlic, thyme, toasted nuts, and a touch of tart-sweet jelly, it makes a rustic vegan spread that’s perfect with crusty bread, crackers, or as part of a cheese board.
Ingredients
- 500 g parasol mushrooms caps + stems
- 1 medium red onion diced
- 3 cloves garlic crushed
- 150 ml olive oil
- 1 tsp dried thyme or 2 tsp fresh
- 2 tbsp soy sauce
- 50 g walnuts
- 30 g pine nuts
- 1 tbsp redcurrant jelly or a similar tart red jelly
- Salt and freshly cracked black pepper, to taste
Instructions
- Clean the mushrooms with a brush instead of washing to avoid sogginess. Roughly slice the caps and stems. Dice the red onion and crush the garlic.
- Toast the walnuts and pine nuts in a dry pan until golden, keeping them moving so they don’t burn.
- Heat 3–4 tbsp olive oil in a large pan over medium heat. Add the onion and cook for 5–6 minutes until soft and caramelised, then add the garlic and cook 1–2 minutes more.
- Add the mushrooms and thyme, plus a little more olive oil if needed. Cook for 8–10 minutes, stirring often, until the mushrooms release their liquid and start to brown.
- Stir in the soy sauce and redcurrant jelly. Season with salt and pepper, and cook for 2–3 minutes to meld the flavours.
- Transfer the mixture to a food processor with the toasted nuts. Blitz while drizzling in the remaining olive oil, one tablespoon at a time, until smooth. Scrape the sides regularly.
- Taste and adjust seasoning — add more salt, pepper, or a squeeze of lemon if needed.
- Spoon into jars or dishes, cover, and chill for at least 1 hour before serving.
Notes
Nut-Free Option: If you can’t eat nuts, replace the walnuts and pine nuts with toasted sunflower or pumpkin seeds. They add a similar richness and structure, just with a slightly different flavour profile. Storage Tips: Store in a sealed jar in the fridge for up to 5 days. Pour a thin layer of olive oil on top to help preserve freshness. For longer storage, freeze in small containers for up to 3 months — just thaw in the fridge overnight and stir well before serving.