Vegan Mushroom Pâté Cups

Total time50 min

Prep time15 min

Cook time20 min

Deeply browned cremini mushrooms are the whole point here, cooked low and slow until every bit of moisture cooks off and they turn concentrated, savory, and almost meaty in flavor. Fresh thyme and rosemary get pulsed right in, along with a bright hit of apple cider vinegar and a good drizzle of olive oil, so the pâté comes out smooth but still a little rustic, the kind that holds its shape on a spoon. A short chill in the fridge firms it up before you spoon it into crisp butter lettuce cups, finished with a scatter of fresh parsley for a little color and bite. Each cup is cool, crunchy, and rich all at once — a great little appetizer for a plant-based spread or a light lunch. It's an easy make-ahead option that fits neatly into a vegan menu without skipping on flavor or texture.

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Ingredients

4 servings

For the pâté

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 lb cremini mushrooms, cleaned and roughly chopped
½ tsp salt
2 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¼ cup fresh ricotta
1 tbsp apple cider vinegar
1 tbsp olive oil

For serving

8–10 butter lettuce leaves, separated and rinsed
2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt the butter in a large skillet over medium-high heat until the foam subsides. Add the mushrooms and salt in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden brown.
2
Stir the mushrooms and continue cooking for another 5–7 minutes, stirring occasionally, until all moisture has evaporated and the mushrooms are deeply browned and fragrant.

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