Mushroom Pâté
A baked savory pâté of sautéed mushrooms, onion, and garlic blended with chickpeas, tahini, miso, and herbs, served at room temperature with crackers or vegetable crudités. Flavor deepens further the day after it's made.
From The How Not to Age Cookbook
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Yield
- 6 to 8 servings
- Category
- Spread
Nutrition (estimated)
per about 1/3 cup- Calories
- 130 kcal
- Protein
- 6 g
- Fat
- 6 g
- Carbs
- 15 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 150 mg
Ingredients
- red onion
- garlic
- mushrooms
- chickpeas
- oat flour
- tahini
- white miso paste
- savory or thyme
- pippali
- parsley
Instructions
- Preheat oven to 350°F. Line a 9-inch loaf pan with parchment.
- Sauté red onion and garlic in ¼ cup water, covered, 5 min. Add mushrooms and cook uncovered 5–7 min until soft and liquid evaporates.
- Purée chickpeas in food processor; add flour, tahini, miso, savory, pippali, and parsley. Pulse to combine.
- Add mushroom mixture; process until smooth. Spoon into pan and bake 35–45 min until firm.
- Cool to room temperature. Keeps 5 days refrigerated.