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Savory Walnut and Mushroom Vegan Pt Recipe

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Ingredients

Adjust Servings:
3 tablespoons olive oil
1 cup diced yellow onion
3 garlic cloves
1 teaspoon dried thyme
1 teaspoon dried tarragon
3/4 teaspoon salt
fresh ground black pepper
1 lb cremini mushroom, chopped
1 cup lightly roasted walnut
3/4 cup cooked cannellini beans
1 teaspoon balsamic vinegar
1/8 cup vegetable broth

Nutritional information

125
Calories
88 g
Calories From Fat
9.8 g
Total Fat
1.1 g
Saturated Fat
0 mg
Cholesterol
149.2 mg
Sodium
7.5 g
Carbs
1.8 g
Dietary Fiber
1.5 g
Sugars
3.7 g
Protein
82g
Serving Size

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Savory Walnut and Mushroom Vegan Pt Recipe

Features:
  • Gluten Free
Cuisine:

I really liked this recipe, but I made changes according to my taste. Instead of Tarragon and Thyme I substituted Marjoram, Parsley and Basil. I added a Tbsp of balsamic vinegar instead of a tsp and 3 Tbsp of cream cheese, omitting the broth. Great on a slice of tomato, romaine lettuce leaf or thin slice of mozzarella cheese instead of eating crackers or bread.

  • 60 min
  • Serves 12
  • Easy

Ingredients

Directions

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Walnut-Mushroom Pate, veganomicon, I really liked this recipe, but I made changes according to my taste Instead of Tarragon and Thyme I substituted Marjoram, Parsley and Basil I added a Tbsp of balsamic vinegar instead of a tsp and 3 Tbsp of cream cheese, omitting the broth Great on a slice of tomato, romaine lettuce leaf or thin slice of mozzarella cheese instead of eating crackers or bread , I really liked this recipe, but I made changes according to my taste Instead of Tarragon and Thyme I substituted Marjoram, Parsley and Basil I added a Tbsp of balsamic vinegar instead of a tsp and 3 Tbsp of cream cheese, omitting the broth Great on a slice of tomato, romaine lettuce leaf or thin slice of mozzarella cheese instead of eating crackers or bread


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Steps

1
Done

Heat 2 Tablespoons of the Olive Oil in a Large Skillet Over Medium Heat. Add the Onions and Saute For 3 to 5 Minutes Until Translucent, Then Add the Garlic, Thyme, Tarragon, Salt, and Papper, and Cook Another Minute. Next, Add the Mushrooms and Cook For 7 to 10 Minutes Until They Are Very Soft, Lowering the Heat If Necessary to Prevent Them from Burning.

2
Done

While the Mushrooms Are Cooking, Place the Walnuts in a Food Processor or Blender and Process Until Very Fine.

3
Done

Add the Cooked Mushroom Mixture to the Walnuts in the Food Processor, Along With the Balsamic Vinegar, Beans, and Remaining Tablespoon of Olive Oil. Process Until Smooth, Adding the Vegetable Broth 1 Tablespoon at a Time as Needed. Continue to Puree the Ingredients Until the Pate Resembles a Smooth, Thick and Spreadable Paste. Scrap Mixture Into an Airtight Container and Chill For at Least an Hour Before Serving, to Allow the Flavors to Meld.

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Elena Fisher

Seafood sensation known for creating dishes that highlight the flavors of the ocean.

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