If it looks like pâté and tastes like pâté, does that mean an animal died to give it life?

Not necessarily.

Mushroom pâté is my new favorite thing—tastes just as good as restaurant-quality pâté made from chicken livers, but takes only 20 minutes to create from scratch. (And I know it contains only good things.)

Mushrooms are magic for meat-missing vegetarians. They have have a meaty flavor, and when chopped really finely, can also add a meaty texture akin to ground beef.

There are a ton of mushroom pâté recipes available online, which I’ve reviewed—and I’m sure the addition of herbs or sherry may enhance the flavor, but I make it with just four simple ingredients, and I’m happy with the result.

Per punnet of mushrooms, I use half a red onion, one (or two) cloves of garlic and two handfuls of walnuts.

Start by chopping the mushrooms (I use button, chestnut or flat breakfast mushrooms) and then add to a medium hot pan, with a splash of good quality cooking oil. Allow them to sweat until the mushrooms release all their water, and continue until the liquid has fully evaporated.

Meanwhile, finely chop the onion and garlic and add them to the mushrooms when they’re ready. Continue to cook on medium-to-low heat for a few minutes until the onions are softened and the flavors infused into the mushrooms.

While that’s happening, lightly toast the walnuts under the grill. (If you forget this part, it won’t matter too much. Better not to toast them than burn them!)

Then mix everything together in a blender, season with salt and pepper to taste—and you’re done.

Have it on toast for breakfast, or supper. Or serve as a starter when hosting friends for a meat-free Monday meal.

Most of all, enjoy!

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Author: Hilda Carroll

Image: Smabs Sputzer/Flickr

Editor: Yoli Ramazzina