Mushroom and Cashew Pate

  • Any
  • Any
  • Mixed
  • Vegetarian

A vegan twist on a mushroom classic as served at the Christchurch Foodshow, brought to us from our Friends at Pulp Kitchen.



  • Vitamin B5 Boost


300 g Mushrooms

1 red Onion

5 cloves Garlic

I med Eggplant

1/2 tsp Liquid smoke

1 tsp Soy sauce (gluten free)

Red currant jelly

1 Salt and pepper

2 tbsp oil (approx.) for frying

1 cup Cashews (soaked overnight)


  1. Slice and fry mushrooms in oil until nice and brown. Remove from heat add soy sauce and liquid smoke, remove from pan.
  2. Lightly fry chopped onion and minced garlic until transparent.
  3. Chop eggplant into thick rounds and toss in oil and salt and pepper, fry until nicely coloured and finish in 170 degree oven until soft and golden.
  4. Place cashews, mushrooms, eggplant and onions into food processor and blend to desired texture. Season well and place into dish serving dish.
  5. Briefly melt redcurrant jelly in microwave/stovetop and pour a thin layer over pate mixture. Place in fridge to set for at least two hours.

Serving Suggestions.

Serve with sundried tomato aioli.

Shiitake Bao Autumn Marinated Mushrooms