Truffled Wild Mushroom Pâté {vegan}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan mushroom pâté flavored with wild mushrooms, lentils, white beans, and truffle oil. Umami-rich and elegant, it's served with crackers and wine as a sophisticated appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbs dried wild mushrooms
- 100 g French green lentils ((3 1/2 oz))
- 2 shallots (finely chopped)
- 3 tbs olive oil
- 300 g wild mushrooms (swiss brown/cremini king brown, button and wood ear), (chopped, (10oz))
- 2 tbs cognac (bourbon or port are also fine substitutes)
- 2 cloves garlic (finely chopped)
- 3 tbs thyme leaves (roughly chopped)
- 200 g tinned cannellini beans (drained (7 oz))
- 1/2 tsp salt plus more to taste
- 1/2 tsp truffle oil (or more to taste)
- 1/2 tsp soy sauce, gluten-free variety if needed
- 1/2 tsp agar agar powder
- thyme (to decorate)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 276mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 226mg
- Calcium
- 37mg
- Iron
- 42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.