Vegetarian pate with walnuts and mushrooms

This delicious and easy plant-based pate is made with fresh mushrooms, sun dried tomatoes and soaked walnuts. The recipe makes roughly 400-500 gram. Keep in mind that the walnuts need to be soaked overnight!

Course Basic

Cuisine Vegan

Keyword mushrooms, sun-dried tomatoes, walnuts

Diet vegan, vegetarian

Prep Time 10

Soaking 8

Total Time 8 10

Servings people

Calories 561

Author Simone

Equipment

Food processor

Ingredients

200 gram walnuts soaked overnight
200 gr sundried tomatoes on oil – drained
3 tbsp oil divided
200 gr chestnut mushrooms sliced
1 clove garlic crushed
2 sprigs thyme
few leaves of sage
seasalt
black pepper

Instructions

Make sure you soak the walnuts overnight. Once soaked, drain, pat dry with paper towels and set aside.
Heat a large skillet with the oil and add the garlic, mushrooms and thyme. Sauté until golden and drain the liquid from the mushrooms.
Place all ingredients with 2 tbsp of olive oil in a foodprocessor or use a stick blender. Mix until it is relatively smooth. Add some water if you find it is too thick.
Put into a airtight jar.
You can keep it in the fridge for about a week

Nutrition