Seonkyoung Longest Vegan Mushroom Pâté
A luxurious plant-based spread made by deeply sautéing shiitake mushrooms and nuts, enriched with the savory depth of cognac and soy sauce.
Ingredients needed 6 servings
Recipe
Cooking tips
- To achieve a savory depth comparable to meat pâté, you must completely evaporate the mushroom moisture and sauté until a golden, flavorful fond develops on the bottom of the pan.
- Brewed soy sauce is an essential ingredient that adds a rich umami depth that salt alone cannot provide.
- Forming a seal on top with coconut butter or oil allows it to stay fresh in the refrigerator for up to about 7 days.
Recommended for
- Those who want to make a deeply flavorful Western-style appetizer or spread without meat.
- Those looking for a luxurious plant-based pâté to spread on baguettes or sandwiches.
- Those who want to prepare it in advance and enjoy it conveniently with bread for a week.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Striker Chef's Mushroom Pâté
- Seonkyoung Longest Spicy Garlic Mushroom Pasta
- Kim Milan's Mushroom Pasta
- Shin Dong-min's Enoki Mushroom Pasta
- YOOXICMAN Pâté en Croûte
- Seonkyoung Longest Vegan Mango Cheesecake
- Striker Chef Vegan Stir-Fried Noodles
- Lee Hye-jung's Vegetable Vegan Curry
- Lee Hye-jung's Mushroom Doenjang Braise
- Solo Cooking God's Shiitake Mushroom Gochujang Paste
