Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

A rich, earthy, festive spread made with mushrooms, toasted walnuts, and a hint of apricot sweetness 

Perfect for cosy evenings, cheese boards, or your next dinner party starter.

Serves: 6 (as spread / starter)
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients:

  • 200g mixed mushrooms (e.g. chestnut, cremini)
  • 100g walnuts, toasted
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tsp rosemary, chopped
  • 50g dried apricots, chopped
  • 1 tbsp balsamic vinegar
  • 2 tbsp nutritional yeast
  • Salt and pepper to taste
  • Optional: small splash of almond milk or plant-cream if you like it smoother

Method:

  1. Heat olive oil in a pan, sauté onion and garlic until translucent. Add mushrooms, thyme & rosemary. Cook until mushrooms reduce and darken (8 10 min).
  2. Dry fry the walnuts in a pan. 
  3. Stir in chopped apricots and balsamic vinegar; cook another 2 3 mins.
  4. Transfer mixture + walnuts to a food processor. Pulse until you reach a spreadable pâté texture. If desired, add a little almond milk or plant cream to make it smoother.
  5. Season with salt & pepper. Chill before serving. Great with seeded crackers, toast, or raw veg sticks.