Spinachmushroompatevegan Recipes

SPINACH MUSHROOM PATE (VEGAN)

Spinach Mushroom Pate (Vegan) image

From the Candle 79 Cookbook: This versatile and rich-tasting pate is an all-time favorite appetizer at Candle 79 in New York City. It's lovely to serve at a party with cocktails or a crisp, organic white wine. Spoon it onto crostini made with your favorite bread or onto crackers, or serve it alongside a crudite platter.

Provided by Wish I Could Cook

Categories Spreads

Time 20m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 cup finely chopped shallot (80g)
5 chopped portabella mushrooms
1/2 lb chopped fresh spinach (225g)
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup vegan mayonnaise (180g)

Steps:

Saute shallots and mushrooms in 1 tablespoon of olive oil until softened (about 5-7 minutes.) Transfer to a bowl.
Heat the remaining tablespoon of olive oil over medium heat and add the spinach, garlic, salt and pepper and cook until the spinach is wilted (3-5 minutes).
Put everything in a food processor and process until smooth, about 3 minutes.
Transfer to a bowl and add the mayonnaise.
Taste and adjust seasonings as needed.
Serve warm, chilled or at room temperature.

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