Move on if you’re allergic to mushrooms or nuts – this vegan pâté is made with copious amounts of both.
My experience of pâté is limited to chicken liver pâté sandwiches as a child in the 70s (so you can imagine what that was like) and, more recently, to the mushroom pâté in the red tubes sold in Holland & Barrett (which, if you’ve never tried, is very nice indeed). I’m doubtful whether either of these are representative of ‘real’ pâté as, whenever I see it being made on Come Dine With Me or its ilk, it’s always served as a hard lump that can be cut with a knife and not the spreadable mush I’m used to.
However, while in Sainsbury’s last Saturday, I went past a shelf containing pâté and I stopped to have a look at the mushroom one. It contained milk. Of course it fucking did, everything contains milk whether it needs to or not (did you know some manufacturers add milk to their oven chips?) So, obviously I saw that as a challenge to go home and make a vegan mushroom pâté, which is what I did today.
As I said just a second ago, I don’t know whether ‘real’ pâté should be hard or a spreadable mush, but this mushroom pâté is an earthy, smoky, spreadable mush that could be served with flatbreads or oatcakes or rice cakes or in wraps or with salad or as part of a mezze or – my recommended method – just eaten with a spoon. A really big spoon.
You can make this in either a high powered blender (I use a Froothie Optimum G2.1 blender) or a food processor, but it will need to be powerful enough to deal with the cashews, unless you like your pâté ultra-lumpy. It takes quite a while to pulse down but it’s worth it.