FAUX GRAS: VEGAN MUSHROOM PATE SERVED COLD OR IN A HOT SCANDINAVIAN WAY: LEVERPOSTEI

INGREDIENTS:
1 tablespoon of olive oil
6 shallots, sliced
400g (80oz) of mushrooms
1/4 cup of ground hazelnuts or pecans
1 tablespoon of vegan cream cheese or vegan cream (recipe below)
2 tablespoons of vegan butter (recipe below)
Fresh rosemary, thyme, and sage, approx. 2 teaspoons of each
2 tablespoons of cognac
Salt to taste
1 tablespoon lemon juice
Lemon zests
1/5 teaspoon black pepper
1/5 teaspoon white pepper
1/2 teaspoon garlic powder or two minced garlic cloves
A pinch of nutmeg

FOR THE OPTIONAL MELTED BUTTER TOPPING:
Pink peppercorns
2 tablespoons of vegan butter, melted

METHOD:

Process the mushrooms until they become finely minced. Add the olive oil to a skillet on medium heat, add the shallots, sauce until golden, add the herbs, sauté for one minute more, add the mushrooms along with the salt, garlic powder, nutmeg, and peppers, sauté until golden brown, stirring occasionally.
When the mushrooms form a golden-brown crust, add the hazelnuts, stir to combine, add the cognac, stir for a few seconds, turn off the heat, add the mushrooms back to the food processor, process them until they are smooth.
Put the mushroom pate back to the skillet with 2 tablespoons of vegan butter, stir to combine, add the vegan cream cheese, stir to combine.
Put the pate in a jar, let it comes to room temperature, then add the melted vegan butter to the top along with the pink peppercorns, then, put it in the fridge for at least 4 hours.
For the Scandinavian way: add the pate to a small baking tray and bake it for about 15 minutes in 320F. Serve it with a side of salad, pickles, and sautéed mushrooms.

👉 PRINTABLE RECIPE: https://chefjanapinheiro.com/faux-gra...

❤️ MY VEGAN BUTTER RECIPE:    • Easy vegan butter: Thyme butter, nuts...  

❤️ MY VEGAN CREAM CHEESE RECIPE:    • THAT HOMEMADE VEGAN CREAM CHEESE YOU ...  
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IT'S “FAUX” GRAS TIME! 2 WAYS VEGAN MUSHROOM PATE⎜TO BE SERVED HOT OR COLD recipe by chef Jana