Paté de Cogumelos

🛒 Ingredients

• 400 g mixed mushrooms (button, cremini, shiitake, or chestnut), cleaned and roughly chopped
• 1 small onion, finely diced.. 2 cloves garlic, crushed.. 2 tbsp olive oil
• 2 tbsp coconut cream or cashew butter (for creaminess)
• 1 tbsp fresh thyme leaves (plus extra for garnish)
• 1 tsp dried oregano.. 1 tbsp lemon juice
• Sea salt and freshly ground black pepper, to taste
• Optional: 1 tbsp nutritional yeast for extra savoury depth
• Optional: 1 tbsp finely chopped toasted walnuts for texture

👩‍🍳 Instructions

1. 1

   Sauté the base: Heat olive oil in a large pan over medium heat. Add the diced onion and cook gently for 5–6 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant — do not let it brown.

2. 2

   Cook mushrooms: Add all the chopped mushrooms, thyme, oregano, salt, and pepper. Cook over medium‑high heat for 10–12 minutes, stirring often, until all the liquid released by the mushrooms evaporates and they turn golden and tender. Remove from heat and let cool slightly.

3. 3

   Blend: Transfer the cooked mushroom mixture into a food processor. Add coconut cream or cashew butter, lemon juice, nutritional yeast (if using), and a little extra olive oil if you prefer a softer texture. Pulse briefly until smooth or slightly chunky — do not over‑blend if you want to keep some texture.

4. 4

   Adjust & chill: Taste and add more salt, pepper, or lemon juice if needed. Spoon into a clean jar or bowl, drizzle with a little extra olive oil, and garnish with fresh thyme and a few sliced cooked mushrooms. Cover and chill in the fridge for at least 1 hour to let the flavours develop fully.

5. 5

   Serve: Enjoy cold spread over toasted bread, crackers, or as part of a sharing platter with fresh vegetables and olives.