Name: Mushroom and bean pate with hazelnuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 350g mushroom of your choice; 1 medium onion; 1 clove of garlic; 3 tbsp olive oil; 1 tbsp finely chopped rosemary leaves; 1 tbsp thyme leaves; 1 tbsp nutritional yeast flakes (optional); Juice of half lemon; 1 can cannellini beans, drained; 100g toasted hazelnuts, chopped; 3 tbsp finely chopped fresh parsley

Mushroom and bean pate with hazelnuts

9 Oct 2019

by Wholeness

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This vegan mushroom and bean pate with hazelnuts can be served as a dip or used as sandwich spread. It’s very easy to make and ideal for party nibbles, everyday sandwiches, picnics and so on. It keeps well for several days, stored in the refrigerator.

Ingredients

350g mushroom of your choice
1 medium onion
1 clove of garlic
3 tbsp olive oil
1 tbsp finely chopped rosemary leaves
1 tbsp thyme leaves
1 tbsp nutritional yeast flakes (optional)
Juice of half lemon
1 can cannellini beans, drained
100g toasted hazelnuts, chopped
3 tbsp finely chopped fresh parsley

Instructions

Finely chop the mushrooms, garlic and onion.
Heat the oil in a pan, then sauté the chopped onion, garlic and mushroom until soft. Add the rosemary, thyme and yeast flakes. Stir for a minute, then remove the pan from the stove and drain the liquid through a strainer.
Spoon half of the mixture into a blender, add the drained beans, parsley and lemon juice, thenblitz until you get a lightly textured cream.
Mix this puree with the chopped hazelnuts and remaining mushroom mixture. Season with salt and pepper to your taste.
Chill for at least one hour before serving.
Store in the fridge and consume it within a week or so.