Vegan Mushroom-Walnut Pâté Mousse with Citrus-Peppercorn Jelly
This pâté mousse is creamy, packed with flavor and makes an excellent addition to any vessel whether its a crusty baguette, carrot sticks or savory muffins.
Equipment
- 4 jars to store completed pate
Ingredients
- 8 oz baby bella mushrooms
- 1 cup walnut halves
- 1 tbsp cornstarch
- 2 tbsp miso paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 2 cup water
- 1 tsp agar agar powder Plant based gelatin
- 1 tsp whole peppercorns
- 1/2 lemon
Instructions
- Sauté the Mushrooms: Begin by cooking your mushrooms in a pan over medium heat until all the liquid has evaporated. This step intensifies their flavor—so don’t rush it! Once fully cooked down, set them aside to cool.
- Blend the Base: In a mixing bowl, combine the cooled mushrooms with the walnuts, miso paste, cornstarch, onion powder, garlic powder, paprika, and 1½ cups of water. Using an immersion blender, blend everything together until the mixture is completely smooth and liquidy.
- Thicken the Pâté: Pour the blended mixture into a small pot and warm it gently over low to medium heat. Stir continuously to prevent sticking, and cook until it thickens into a rich, paste-like texture. This should take about 8–10 minutes.
- Fill the Jars: Spoon the thickened pâté evenly into clean, sanitized jars. Let them cool completely on the counter while you prepare the finishing touch: the jelly topping.
- Make the Citrus-Peppercorn Jelly: In a separate pot, combine ½ cup of water with the agar agar powder. Bring to a boil while stirring constantly to prevent clumping. Reduce the heat to medium, then add a few peppercorns and thin slices of lemon (or orange if you prefer), along with the juice from the remaining lemon half. Let it simmer for a minute or two, then remove the citrus slices.
- Top and Chill: Place one or two citrus slices on top of each jar of cooled pâté. Carefully pour the hot agar mixture over the top to create a thin jelly layer. This not only seals in the flavor but helps preserve the pâté. Transfer the jars to the fridge to chill and set.