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Mushroom Pate

Photo by Mona Irfan


  • 250 g fresh mushrooms, sliced
  • 1 medium-sized onion, chopped
  • 3 cloves garlic, grated
  • 75 g tofu, crumbled
  • 10 walnuts
  • ¼ tsp unrefined salt
  • ¼ tsp ground black pepper
  • ½ tsp fresh rosemary


1. Heat a skillet over medium heat, add mushrooms, onion, garlic and tofu. Sauté for about 5 minutes, until the water from the tofu and mushrooms have nearly evaporated.

2. Cool the mixture for about 5 minutes.

3. Place in a blender or a food processor along with the rest of the ingredients. Blend until smooth.

4. Transfer to a bowl. Serve immediately or chill in the refrigerator.

5. Serve with whole grain bread, bread sticks or use as a spread in a wrap.

Storage/Shelf Life
Store in the refrigerator in an airtight container for up to 3-4 days.

Serves 4-5


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