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Wild Mushroom Terrine

Wild Mushroom Terrine

Vegan wild mushroom pate recipe by blogger Linda Louis: follow the recipe, spread on bread the results, and amaze your guests

31 March, 2012
Average: 2.7 (19 votes)

Dietary Consideration

Season & Occasion

serves for


total time

0 HR 30 MIN


Orange Mushrooms
300 g, trimmed, to obtain 170 g of cooked mushrooms
Smoked Tofu
50 g
Sunflower oil
15 ml
75 g, cooked
2,5 g
Walnut oil
15 ml
Soy Sauce
30 ml
5 g, freshly ground


  • Dice the smoked tofu and mushrooms into small cubes, set aside separately.
  • Peel and mince the onion; in a pan with the sunflower oil, sauté until tender.
  • Add the mushrooms and let cook for 10 minutes, stirring from time to time.
  • Add the tofu, the lentils, 50 ml water, paprika, walnut oil, soy sauce and black pepper.
  • Pour into a jar and chill for at least 4 hours before spreading on bread.

Note: choose high-quality black pepper, like Sarawak oar Voatsiperifery.

This recipe delighted you? Take a gourmet walk in the wild with the blogger Linda Louis


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