Almond Mushroom Pate
Elevate your appetizer game with this irresistible Almond Mushroom Pâté, a vegan-friendly, flavor-packed spread ideal for entertaining. Featuring toasted almonds paired with sautéed cremini mushrooms, shallots, and garlic, this creamy pâté is infused with savory soy sauce, aromatic fresh thyme, and a bright dash of lemon juice for a perfectly balanced taste. The clever combination of nutty richness and umami depth makes it a standout, while the simple food processor preparation ensures a smooth consistency that's ready to shine alongside crackers, baguette slices, or crisp vegetables. Whether you're hosting a dinner party or looking for a healthy snack option, this plant-based pâté is sure to impress with its gourmet flair and wholesome ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Raw almonds
- 2 tablespoons Olive oil
- 2 medium Shallots
- 2 Garlic cloves
- 12 ounces Cremini mushrooms
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Soy sauce (or tamari)
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
Spread the raw almonds on a baking sheet in a single layer and toast them in the preheated oven for 8-10 minutes, or until golden and aromatic. Set aside to cool.
While the almonds cool, heat 1 tablespoon of olive oil in a skillet over medium heat.
Finely dice the shallots and garlic, then add them to the skillet. Sauté for 2-3 minutes or until softened and fragrant.
Clean and finely chop the mushrooms, then add them to the skillet along with the thyme. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates completely.
Stir in the soy sauce and cook for an additional 1-2 minutes. Remove the mixture from heat and let it cool slightly.
In a food processor, add the toasted almonds and pulse until they form a coarse meal.
Add the cooked mushroom mixture, remaining olive oil (1 tablespoon), lemon juice, salt, black pepper, and water to the food processor.
Process the mixture until smooth and creamy, scraping down the sides of the bowl as needed. Adjust seasoning to taste.
Transfer the almond mushroom pate to a serving dish or airtight container. Chill in the refrigerator for at least 1 hour to allow the flavors to meld.
Serve the pate chilled or at room temperature with crackers, sliced baguette, or fresh vegetables.
Nutrition Facts
Calories |
1225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 20.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 19.6 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 489 mg | 38% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2974 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
