This mushroom pistachio pâté is the perfect spread to serve your guests, either as part of a cheese plate or on its own. It is seriously so delicious it will be gone in no time. My husband loves it so much that he can go through a whole recipe in just one sitting – this has become a staple in our house!
This spread is very quick to make and it requires simple ingredients. Made with white mushrooms and pistachios, this will certainly impress your guests! You can prepare it the night before and have it all ready for your supper. You can definitely add some wild mushrooms if you have some on hand.
Mushroom Pistachio Pâté
Prep time
Cook time
Total time
A vegan and gluten-free spread to enjoy with fresh bread, crackers or on a cheese plate.
Author: Homemade Hearts
Serves: 2 cups
Ingredients
- 1 medium onion, roughly chopped
- 8 ounces (227 g) whole white mushrooms, roughly chopped
- 1 tablespoon grape seed oil
- 1 clove garlic
- 1 tablespoon herbes de provence
- ½ teaspoon black pepper, freshly ground
- 1 teaspoon balsamic vinegar
- 1 cup pistachio, roasted and lightly toasted
Instructions
- In a frying pan over medium heat, cook the onions and mushrooms in grape seed oil.
- Add the clove of garlic, herbs, pepper and balsamic vinegar.
- Cook until the onions and mushrooms are soft, for about 8-10 minutes.
- Transfer the vegetables to the bowl of a food processor with the S blade.
- Add the pistachios and pulse a few times until everything is finely ground.
- Grease a small spring form pan and pour the spread in the pan. You can also use a ramequin.
- Refrigerate for a few hours, until firm.
- Once ready to serve, remove spread from spring form pan and serve cold with fresh bread, crackers or on a cheese plate.
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