Pine Mushroom Patè

We are getting closer to the start of mushroom season here in Eastern Australia, so in our house, we are getting ready, sorting out the pickling jars, fine-tuning recipes, and making room on the shelves. Mushroom season for us is a time of plenty; we get into the forest at least 4 times a week, some days running workshops, some days harvesting, some days checking out new locations and assessing how the colonies are going.

Below is one of our most loved recipes that we serve during our events, Pine Mushroom Patè. This is an easy, plant-based based yet creamy dish that everyone can enjoy. Made with cashews, it means even our nut intolerant friends can partake. So good!
Recipe created by Marnee Fox of Forage to Feast.

Enjoy!

Pine Mushroom Patè

Prep + cook  20 minutes

Serves 10–12 as a canapé 

Storage Up to 1 week in the fridge

Ingredients

250g fresh pine mushrooms. 

30g vegan butter (Nuttelex is an easy go to)

1 bunch of shallots, washed and chopped

1 tsp garlic powder (or two minced fresh cloves)

2 tsps. Onion powder

100g cashew cream cheese (see below)

Salt and freshly ground black pepper to taste 

To make the cream cheese

Ingredients:

1 ½ cups raw cashews

½ cup water

2 tbsp lemon juice

1 tsp apple cider vinegar

¼ tsp salt

Method – cream cheese

    1. Soak cashews in hot water for 30 minutes, then drain + rinse

    2. Add all ingredients to a blender and blend until smooth + creamy. 

    3. Done! Keep any unused sour cream in an airtight container in the fridge for up to three days

Method - patè

    1. Clean your mushrooms as per the steps in previous recipes. 

    2. Heat the butter in a large frying pan over medium heat.

    3. Fry up the shallots until they soften—about 5 minutes. 

    4. Drop in the mushrooms and fresh garlic if using and sauté́, stirring frequently, for 10 minutes, or until all the moisture the mushrooms release has evaporated. 

    5. Cook your mushrooms until they start to caramelise and darken around the edges. Now add your salt, pepper, onion powder and garlic powder if using. You can also add some fresh chopped herbs like rosemary or thyme at this point. 

    6. While still hot, blitz the mushroom mix in a food processor with the cream cheese until well blended. 

    7. Season to taste, then leave to cool completely. Refrigerate for at least an hour for the garlic flavour to develop. 

    8. If you want to get extra fancy, you can melt some extra butter and pour this over the top of the pate in the jar. This will set and make for a super indulgent vegetarian pate experience. Great for gifting too. 

    9. Spread with butter on sourdough to make fancy foraged sandwiches or on a Banh Mi to replace the traditional meat pate. Eat with fresh crostini or serve as a dip with crackers or veggie sticks