Best Vegetarian Chopped Liver Mushroom Walnut Pâté Recipes
VEGAN MUSHROOM & WALNUT PâTé
The perfect party appetizer. Quick and easy to make, can be made ahead of time, full of flavour, a total crowd pleaser. Perfect for the holidays or Thanksgiving.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
- Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
- If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation. Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.
Nutrition Facts : Calories 128 kcal, Carbohydrate 5 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving (1/8 of the pâté)
PASSOVER AND ALL YEAR VEGETARIAN CHOPPED LIVER ( MUSHROOMS )
I do not like eating liver. Still, nostalgia made me search for a vegetarian recipe. I LOVE chopped liver on a matzoh. This recipe has been a standard on the seder table for many years now and I make it all through Passover and the rest of the year.
Provided by Chef Dudo
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry the onions and mushrooms in the margarine until the onion turns golden.
- Mix, in a food processor, onion, mushroom, hard-cooked eggs and walnuts.
- Season with salt and pepper.
- Refrigerate.
Nutrition Facts : Calories 210.2, Fat 18.8, SaturatedFat 2.6, Cholesterol 106, Sodium 464.7, Carbohydrate 6.1, Fiber 1.8, Sugar 2.1, Protein 6.7
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