Mushrooms.
This week I have had several people tell me about their dislike for mushrooms! Now, I do get it. Well, maybe. In a way I get it. If you give me tinned button mushrooms heated up in the microwave, then I’m totally with you! A bowl of tepid mushroom soup will make me understand too. Perhaps if you feed me buffet breakfast boiled in water with an afterthought glug of oil mushrooms, then I would have an aversion to mushrooms too! However, give me fresh brown Chestnut Mushrooms, sliced and pan fried with some fresh herbs and a sprinkle of black pepper and that is a reason to love them!
Why Mushrooms?
Many of you will know that I hate Food Waste and that I love using and sharing on the Food Waste app Olio. As well as bread which seems to be in plentiful supply there are often mushrooms going to waste. Usually, these mushrooms are in perfect condition and will keep for another week or so in the fridge – this week I had quite a few, hence experimenting with recipes!
The Mushroom Recipe
First, let me say that I really need to invent a new word to describe this recipe! Would you have read this far if the recipe was titled ‘mushroom pate’? I think it is one I would have skipped over! Anyway, for this recipe you need mushrooms! You also need onion or spring onion, garlic, herbs, tofu and nutritional yeast. As the title does state, you can create this as a spread a.k.a. pate; a dip as it is great with veg sticks or even crisps; or a filling to put in vegetables, wraps or pastry to bake. Of course, you can change the spices to switch the recipe up and also change the consistency if necessary.
A versatile mushroom based dish great for a variety of uses including spreading, dipping & stuffing.
- 500 g Mushrooms sliced or chopped
- 1/2 medium Onion (or 3-4 spring onions) sliced or chopped
- splash of milk (I used oat)
- 300 g firm tofu drained and chopped
- 2 tablespoons Nutritional Yeast
- 1 teaspoon Garlic granules
- 1/8 teaspoon Black pepper
- salt to taste (if required)
- oil if required for cooking mushrooms
- 1-2 teaspoons total herbs/spices of choice
Heat oil if using and cook the mushrooms and onions in a frying pan until onions are just turning golden.
Allow mushroom mix to cool slightly, then place in a blender/processor with a splash of milk (you may find it easier to do in 2 halves) until fairly smooth.
Add the tofu and pulse until mixed in, then add the nutritional yeast, garlic and black pepper. Process/blend until smooth. Taste test. Add salt if required.
You can use the pate/dip as it is or add extra flavourings to it. You could divide it up and flavour them differently. Add paprika to one part. Cumin & coriander and/or a bit of curry powder. Cajun or chill with chilli flakes for a spicier version. Your favourite herbs – rosemary, sage or oregano work very well. Add a splash more milk if you want it for dipping rather than spreading.
If baking, put in pastry cases or vegetables such as pepper or tomato halves and bake for 15-20 minutes on a medium high heat.
Enjoy!
What do I need?
You can (as with most of my recipes), make this as simple or as complicated as you wish! I have created this recipe to give you ideas to make it your own recipe! Dip it, spread it, stuff it, even use it to top a pizza!
If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
You can serve this pate with some tasty homemade bread, or use it to dip crudites in. Spread it on some puff pastry and roll it up, or use it as a pizza topping. Try baking it in pastry cases to make savoury tarts, or just use it as a baked potato topping.
Storage
This will store for several days in the fridge so you can try using it in a variety of ways! I have yet to try freezing it, so if you try it. let me know how you get on!
Sharing
I hope you make this mushroom recipe and see how tasty & versatile it is! I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of how you use this! What will you add to yours (tahini would work too)! Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Hello Laurena, definitely a mushroom lover here🤎Mostly your usual chestnut mushrooms (I once ate too many of the field mushrooms my father-in-law picked and felt a bit ill afterwards)- I’m sure they were safe, I just ate too many of them lol. The pâté looks delicious. I’ll try to see if my mini processor will work with the tofu👍
Oh my Eva, I’m a bit scared to go wild mushroom hunting! My compost around my tomatoes has taken to growing them but I’ve no idea what they are! This pate is really good… even works in teenagers paninis!🤣 My current favourite thing to do with it is spread it on some (bread) thins, squash it well, then toast it. I think it might be one of those things on the staples list! I did mine with my mini processor, just in a few stages blending well after each addition: mushrooms & milk; tofu; powders; mushrooms; mushrooms; tofu; powders. Make sure you add enough milk the first time and it should be fine! The pate gets firmer being in the fridge.
Yes, you have to know what you’re doing when picking wild mushrooms, I wouldn’t have a clue (apart from knowing those Smurf red and white ones are poisonous). It must give you a sense of satisfaction when your teenager enjoys what you’ve made lol. Mmm, bread thins sound perfect for pâté- I always have Finn Crisps to hand. Thank you for the tips about the mini food processor 👍💛