Shiitake & Oyster Mushroom Pâté

Vegan, creamy and bursting with earthy flavours, this oyster and shiitake mushroom pâté is a sure win if you're in need of some green snacking time. Picture nomming on some of this with crackers or toasted pita bread in your back garden. Glorious.

We've added firm tofu and almonds to give it that more in-depth flavour we're craving. Korean red pepper flakes are thrown in for that little extra kick.



Serves 6


  • 2 tbsp oil
  • 1 yellow or red onion, diced
  • 1 Thai shallot, chopped
  • 2 garlic cloves, minced
  • 200g shiitake mushrooms, stems removed, chopped
  • 100g oyster mushrooms, chopped
  • 1/2 pack of brown or white shimeji mushrooms (aka beech mushrooms), chopped
  • 3 tsp dried thyme
  • 2 tbsp sweetened black rice vinegar
  • 3 tsp pink Himalayan sea salt or normal sea salt
  • a generous dash of black pepper
  • 1/s tsp Korean red pepper flakes (aka gochugaru) or normal dried chilli flakes
  • 50g almonds (flaked or whole)
  • 1/4 pack of firm tofu
  • Juice from 1/2 lemon
  • 1 tsp dried thyme to garnish

What to do:

  1. Heat a large saucepan with some oil, then add the onion, shallot and garlic. Cook and stir until the onion softens. Try not to brown the ingredients here as it will make the pâté bitter
  2. Add the mushrooms and thyme. Cook for about 10 minutes or until softened
  3. Add vinegar, salt, black pepper and red pepper flakes. Mix then set aside
  4. In a food processor, blitz the almonds until it becomes powder-like. Add the tofu and lemon juice then blitz until it looks like puree.
  5. Garnish with the remaining thyme

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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