MUSHROOM WALNUT PATE - VEGAN AND GLUTEN FREE

MUSHROOM WALNUT PATE - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Liz Mochrie

Ingredients

800g/4 cups chopped brown mushrooms

200g/1 cup diced carrots

110g/3/4 cup walnuts

1 small yellow onion

2 garlic cloves

1 tablespoon oil or vegan butter

1/2 teaspoon thyme

Salt and pepper to taste

Instruction

Preheat oven to 350F/175C. Spread walnuts out on a baking sheet and toast in the preheated oven for 8-10 minutes, watching closely to ensure they don’t burn. Once toasted, set aside.  Clean the mushrooms, slice the bottoms off the stems, then roughly chop. Peel and dice the carrots, then set aside. Chop the onion and mince the garlic.  Heat oil or butter in a large frying pan or pot over medium heat. Add the mushrooms, carrots, onion, and garlic. Sprinkle in the thyme and saute until the mushrooms turn dark and begin to release their liquid, about 10 minutes.  Transfer cooked vegetables to a food processor along with the toasted walnuts and process on high until smooth and creamy. Stir in salt and pepper to taste. Feel free to add more thyme as well, if you so desire. Transfer to an airtight, resealable container and store in the fridge for up to two weeks. Enjoy on toast, flatbread, sandwiches, or as a vegetable dip.