Vegetarian Bread with Liver Pate
Discover the delightful blend of earthy flavors and wholesome textures in our Vegetarian Bread with Mushroom "Liver" Pate recipe! This unique dish combines the art of homemade bread—made from a mix of whole wheat and all-purpose flour—with a rich, creamy pate created from sautéed button mushrooms, caramelized onions, garlic, and a touch of thyme. Blended with cream cheese and crunchy walnuts, the pate delivers a velvety, umami-rich experience that's perfect for pairing with the soft, golden bread. Ideal for brunch, appetizers, or a cozy snack, this vegetarian twist on classic liver pate is packed with flavor, easy to prepare, and sure to impress.
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Recipe Information
Ingredients
- 250 grams whole wheat flour
- 250 grams all-purpose flour
- 7 grams dry yeast
- 15 grams sugar
- 300 ml lukewarm water
- 10 grams salt
- 30 ml olive oil
- 400 grams button mushrooms
- 1 medium onion
- 3 cloves garlic cloves
- 50 grams butter
- 15 ml soy sauce
- 1 teaspoon thyme
- 0.5 teaspoon black pepper
- 100 grams cream cheese
- 50 grams walnuts
- 2 tablespoons parsley
Instructions
To make the bread dough, combine the whole wheat flour, all-purpose flour, dry yeast, and sugar in a large mixing bowl.
Add the lukewarm water and mix well until the ingredients are combined.
Add the salt and olive oil to the dough and knead on a floured surface for about 10 minutes or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
While the dough is rising, prepare the mushroom pate. Clean, trim, and finely chop the mushrooms.
Finely chop the onion and mince the garlic cloves.
Melt the butter in a pan over medium heat. Add the onion and garlic, and cook until the onion is translucent.
Add the mushrooms to the pan and cook until most of the liquid has evaporated, about 10 minutes.
Stir in the soy sauce, thyme, and black pepper. Cook for an additional 2 minutes.
Remove the pan from the heat and allow the mixture to cool slightly.
Transfer the mushroom mixture to a food processor. Add the cream cheese and walnuts, then blend until smooth.
Stir in the chopped parsley. Taste and adjust seasoning if necessary.
Once the dough has risen, preheat your oven to 180°C (350°F). Punch down the dough and shape it into an oval loaf.
Place the shaped loaf onto a parchment-lined baking sheet. Cover it with a cloth and let it rise for another 15 minutes.
Bake the bread for 30-35 minutes or until the crust is golden and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing.
Serve sliced bread with the mushroom pate spread generously on top. Enjoy your vegetarian bread with 'liver' pate!
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 5157 mg | 224% | |
| Total Carbohydrate | 436.2 g | 159% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 37.4 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 388 mg | 30% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3466 mg | 74% | |
*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.
