King stropharia and nut pâté

  • Preparation: 8h soaking and 10 min preparation
  • Cooking:
  • Portions: 15


    1/2 cup of sunflower seeds - soaked 8h
    1/2 cup walnuts or almonds - soaked 8h
    1/2 cup pumpkin seeds - soaked 8h
    2 tbsp chia seeds - soaked 8h
    200g coarsely chopped King Stropharia 
    1 tbsp of grape seed oil
    1/2 cup fresh parsley - coarsely chopped
    1/2 cup chives - coarsely chopped
    2 tbsp damari miso or soy sauce
    1 small garlic clove
    2 tbsp apple cider vinegar
    1 tsp maple syrup
    1 tsp pink peppercorn


On medium heat in a skillet, sauté the mushrooms in oil 7-10 minutes. Reserve for later.
Rinse and drain the nuts and seeds in cheesecloth or nut milk bag. Reduce the seeds and nuts in butter in a food processor, if necessary add a little water. Stir in remaining ingredients and mix until creamy without pieces.
This pâté can be served in a sandwich , on crackers or with raw vegetables. It keeps 7-10 days in the refrigerator. Covering it with a thin layer of oil can prevent oxidation.

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