- Hi friends, it's Sam,
(mellow music)
and today, I'm gonna show you how
to make my vegan mushroom and walnut pate.
Now, this is one of my favorite appetizers
to bring to a party because not only is
it pretty easy to make, but
it can be made ahead of time,
kept in the fridge,
so all you have to do
is grab a load of bread
or a box of crackers, grab your pate,
head to the party, put it out,
and watch it get devoured immediately.
It is delicious.
Alright, so let's get to
making my vegan mushroom
and walnut pate.
First thing I wanna do
is prep the ingredients,
so I have a yellow onion,
six cloves of garlic,
a box, ooh, (laughs) of mushrooms.
These are the brown creminis,
but you can use the white,
or any kind of mushroom,
really, should work.
Parsley and
rosemary.
They were out of fresh rosemary
in my grocery store and I was too lazy
to go to a new grocery store,
so I bought a rosemary plant.
So, maybe this will grow
and I'll have rosemary for life.
Probably not, I'm terrible at green thumb,
I have no green thumb.
Alright, let's chop up this stuff.
Onions, garlic, and mushrooms are chopped.
Half a cup of parsley.
That's about half a cup.
(phone beeps)
Give that,
hi, Tinder.
Give that a rough chop.
(mellow music)
About two tablespoons
of fresh rosemary, okay.
You.
Maybe some of you.
There we go, remove the
rosemary from the stems,
and then also give that a chop.
This doesn't have to be the
world's prettiest chopping job
because everything is gonna
get blend up, blended up.
Everything's gonna get blended up
in a food processor at the end.
Oh, I forgot I was wearing glasses.
I put them on because
chopping onions always
makes my eyes water, so this helps.
What do you think, new look?
Yeah, good, alright.
So now, let's hop over to the stove.
Grab a decent-sized skillet
and put it over about medium heat.
You want a dry skillet, so
no oil or anything in there.
And then, add one cup of walnuts.
I have chopped walnuts here
'cause they were on sale,
but whole walnuts would work fine as well.
Toasting them is really gonna enhance
the flavor and give them a lovely,
gorgeous toastiness full of
flavor and deliciousness.
Keep an eye on them when you toast them,
as nuts tend to burn very easily.
So, just give the pan a
shake every now and then,
and yeah, keep an eye until
they're toasty and delicious.
The walnuts are looking lovely and toasty,
they smell really fragrant and gorgeous,
so I know they're done.
So, I'm just gonna
remove them from the heat
and dump them directly
into my food processor.
So, return the pan to the heat
and add one tablespoon of olive oil.
Excellent.
And now, add the onions and garlic.
Yeah.
Delicious, love that smell
each and every single time.
Saute the onions for about five minutes
until they have softened
and begin to brown.
So, add everything else now,
so that's the mushrooms,
parsley, and rosemary.
One teaspoon of salt
and half a teaspoon of pepper.
Give that a mix.
Oops, gonna reduce the heat a bit,
it's very hot in there.
(coughs) Pepper.
(laughs) It smells so
deliciously throat-tickling.
So, cook up these mushrooms
and all of this goodness for about five
to eight minutes until
the mushrooms are softened
and darkened in color
and being to release all
of their juices, delicious.
My mushroom mixture is smelling amazing,
let me just say that.
But, it's also looking done,
so I'm gonna turn it off.
And now, let's hop over to the counter
to finish up this pate.
Alright, so here is my food processor,
and my toasty walnuts
are already in there.
Let me grab this deliciousness
and just add this in here,
right along with the pate,
the pate?
It isn't pate, it's going to be pate.
Right along with the walnuts.
All the juices, all the goodness,
all the flavor.
This stuff is delicious.
You don't wanna waste any of it.
And now, you just wanna blend it up
until it's nice and smooth.
You'll have to stop and scrape down
the sides several times.
Oh, it smells so yummy already.
Beautiful, it's perfect.
So, nice and blended and smooth.
It doesn't need to be, like,
100% perfectly smooth,
there's still gonna be
some speckles of green
and color in there, which
makes it look really beautiful.
But, you can see the texture
is quite like a pate,
and there's no, like,
big lumps of anything.
Very pate texture.
So now, all you wanna do is
grab a cute serving dish,
whatever you wanna serve it in.
I'm gonna use this little guy,
and scoop your pate right
in the dish, like so.
How easy is that recipe?
Ah,
making a mess, there we go.
So, I like to make my pate all nice
and smooth on the top.
Kinda looks more like
traditional pate that way.
And this dish has a little lid,
so I just pop on the lid.
(laughs) Pepper, still.
Put it in the fridge to chill
for a couple of hours.
I think pate is best kinda served chill.
You can enjoy it warm,
though, if you prefer,
and I might garnish it with
a little bit of rosemary,
and that's it.
How easy is that?
Super duper easy, super duper delicious.
Now, I do have, like, a tiny,
little bit of pate left here
that didn't fit in my container.
Grab a slice of bread,
and I'm gonna give this a taste test.
(hums) That is so good.
Delicious.
The toasted walnuts add so
much richness of flavor,
the mushrooms add that kinda dark umami,
the parsley and rosemary,
a little freshness,
a little bit of pepper spice, salt.
It's actually quite
amazingly similar to pate,
but like, 20 times better.
It's so delicious.
So jam-packed full of flavor,
the texture is right on.
Just love this recipe,
I've made it so many times
since I originally posted this recipe.
(hums) So good.
As always, I'll pop a link
to the full recipe down below
in the description,
which has a printer-friendly
button and all,
making it easy-peasy for you.
I hope you enjoyed this video.
If you give this recipe a try,
let me know how it turns out for you,
down in the comments below.
I hope you love it just as much as I do.
Give this video a like if you liked it,
don't forget to subscribe for a brand,
shiny-new, fuss-free vegan
video every single Wednesday,
and I'll see you next week.
Bon appetegan.
(chicken clucking)
Okie dokie, smokey,
so here are my food processor.
It is my food, it's not an are.
Alright, so here's my food
processor, process-es-essor.
