|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No need to eat chopped liver; try a vegetarian pâté made from mushrooms and fresh herbs instead. Not sure what to do with pâté? Spread it on bagels for a casual lazy breakfast, serve it with artisan bread or service it with crackers for a party appetizer for a holiday or Christmas party. This vegan herbed mushroom pâté recipe is a humane take on more traditional pâté, while still serving the same purpose in a delicious way!
1 medium onion, coarsely chopped
1 tablespoon margarine
2 pounds fresh mushrooms, finely chopped
4 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
3/4 teaspoon dried rosemary
1 1/2 cups breadcrumbs
2 tablespoons freshly squeezed lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
In a large saucepan, heat the margarine and cook the onion for 5 to 6 minutes, until soft.
Add the mushrooms and cook for another 8 to 10 minutes, until well cooked.
Remove the mixture from the heat and add the garlic, chopped parsley, rosemary, breadcrumbs, and lemon juice.
Season with salt and pepper to taste.
Transfer to a blender or food processor and pulse until desired consistency is achieved. The pâté should be finely pureed until it has a smooth texture.
What Is Pâté?
Traditional pâté is a spread made from ground meat and fat that is combined with wine and spices and pureed into a spreadable paste. The meat used is typically fattened liver, which is often raised in a controversial and inhumane manner. In order to fatten a duck or goose's liver, farmers participate in a method of force-feeding called "gavage" where a tube is inserted into their throats and food is funneled into their stomachs. These birds often live in cages, sometimes in total darkness, and live under conditions meant to fatten them with excess food and very little movement. While foie gras, or fatty liver, is considered a delicacy in many restaurants, the way it is produced should not be ignored. In fact, foie gras production is now banned in Israel after the country's supreme court ruled it violates Israel's cruelty-to-animals laws. Germany, the U.K., and Switzerland also prohibit force-feeding birds.
Hill, K. (2010, May 27). What’s the deal with Pâté? The Kitchn, http://www.thekitchn.com/whats-the-deal-with-pt-117895
PETA. (2016). The pain behind Foie Gras. People for the Ethical Treatment of Animals, http://www.peta.org/issues/animals-used-for-food/animals-used-food-factsheets/pain-behind-foie-gras/