Vegan Mushroom Pâté
Vegan Mushroom Pâté



  • 2 tbsp olive oil
  • 750g brown mushrooms, sliced
  • 2 sliced garlic cloves
  • 1 tbsp thyme leaves
  • 150ml coconut cream
  • Sourdough toast, to serve
  • Red onion chutney, to serve
  • Fry the mushrooms in the oil until very soft, about 15-20 mins. Stir in the thyme leaves, garlic, and plenty of seasoning, and cook for 3 mins more. Leave to slightly cool.
  • Transfer the mixture to a food processor and blitz to a thick paste. Tip in 100ml of coconut cream, and blitz again until creamy and smooth, adding another 50ml as you go. Season to taste, then spoon into a serving bowl and smooth with a spoon. Drizzle with olive oil, and serve with toast and chutney. Nice!
25 mins
6 serving

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