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Mushroom Pate with Pickled Red Onions

This vegan option for liver pate is every bit as rich and creamy. Its deep umami is balanced with the bright flavor and vibrant color of pickled red onions. Ideal for bar snacks or pre-dinner appetizers.


1/4 C olive oil (split in half)

2 C Markon First Crop Mushrooms, sliced

3/4 C Ready-Set-Serve Sliced Onions

1 tsp. kosher salt

1/4 tsp. black pepper

1 C walnuts

1/4 C dry sherry

2 Tbsp. Ready-Set-Serve Peeled Garlic, roasted

1/2 C Markon First Crop Red Onions, pickled


Heat two tablespoons of oil in a large skillet add mushrooms and onions. Season with salt and pepper; sauté until browned. Add walnuts and cook two more minutes to enhance flavor. Deglaze with sherry and cool.

Add mixture to food processor along with garlic and last two tablespoons of oil. Process until smooth. Garnish with pickled red onions and serve.