Portobello Mushroom Paté and Pickled Red Onion.



You can say goodbye to boring spreads and say hello to veggie patés full of flavour, herbs and character. Not many skills are required to make this paté. If you have a chopping board, a fairly sharp knife, a pan, a food processor (hand blender works like magic here) and a desire to use up some fancy looking portobellos – let´s do this!

Portobello mushroom paté. So you have something beautiful to put on a crunchy sourdough bread. Arrange some quick pickled onion on top, serve it alongside a crunchy salad, pour yourself a glass of vine and enjoy this beautiful life.


Portobello Mushroom Paté and Pickled Red Onion 

8 portobello mushrooms

1 red onion

2 garlic cloves

a few sprigs of fresh thyme

sea salt

freshly ground black pepper

a splash of white wine

dijon or wholegrain mustard

lemon juice or apple cider vinegar


Chop up your red onion, garlic and mushrooms.

Heat up a little bit of olive oil (or even water) and sautee your onion with garlic. Add in chopped mushrooms and let it sautee for a while without stirring. Add some sea salt and pepper to the pan.Stir through.

Now, let´s get fancy. Add in a splash of white wine and fresh thyme. Cook until the wine evaporates. Then, taste and add more thyme, salt or pepper – according to taste.

Let cool and transfer to a food processor. Blend until smooth. Add in some lemon juice or cider vinegar and about 1 tsp of mustard. Dijon gives it a nice kick!

When you are happy with the taste, transfer it to a glass jar and put to the fridge for a coupe of hours to set. If you want to make it thicker, stir in some ground almonds or linseeds.

Spread over bread and serve with an onion pickle (recipe below). Enjoy!

Pickled Red Onion (or any vegetable you like)

Chop up a red onion into thin moon slices.

Put into a glass jar.

Sprinkle 1 tsp sea salt over it.

Sprinkle some freshly ground pepper on top.

Dizzle 1 tsp maple syrup over.

Mix together 1/2 cup apple cider vinegar with 1/2 cup water. Pour it over your onion.

Gently stir it through, cover with a lid and let it pickle for about 1 hour the least.

Enjoy on top spreads, salads. Anything.




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