These vegan mushroom pâté canapés with creamy roasted garlic and caramelized onion will be the prettiest, and tastiest appetizers at your elegant veggie-friendly party! A gluten-free recipe that’s totally vegan and so easy to make!
I like to pair these canapés with rich, dark red wines, whisky signature cocktails, and green appetizers like blistered shishito peppers and squash rosettes. With a vegan crudités ensemble, you’ll have a colorfully complete, gorgeously delicious, vegan party menu!
A Few Tips!
1. You don’t have to remove the garlic cloves from the heads to roast them, like I’ve done.
You can simply slice the tops off of 2 to 3 heads of garlic, place them in foil, drizzle with olive oil, and bake for the same amount of time, 40 minutes at 400 F. I just like to remove them first to make sure I get every ounce of that tasty garlic out of the head. It’s also less messy to take them out beforehand.
2. You can easily double the recipe without making more!
This recipe makes 12 canapés, but that’s with the pâté piled HIGH on the cracker. You can easily add half as much pâté to a cracker to make 24 canapés, and they’ll still be a tasty bite.
A Few Common Questions
1. How long does the mushroom pâté take to make?
The pâté takes about 45 minutes to make, about 15 minutes to cool. If you’re making appetizers like these, they take about 30 seconds to assemble (depending on how fancy you want to get).
2. How long will the pâté last?
This pâté will stay perfectly delicious in the refrigerator for 5 days in a container with a lid.
3. What kind of flowers are those and are they edible?
These flowers are Feverfew. They’re tiny flowers in the family of dandelion and sunflowers and are quite edible and mildly flavored. A perfect addition to any edible flower garden!
4. What do I need to make this recipe?
- Tin foil
- Sharp knife
- cutting board
- Measuring cup
- Sauté pan
- Food processor
- Small cookie cutter (if you want to make perfect pate circles on crackers)
How to Make Canapés with Vegan Mushroom Pâté – Step by Step
To Make the Pâté
1. Preheat oven to 400. Remove 20 garlic cloves from 2 to 3 heads and chop off the little ends.
2. Place garlic cloves together in foil with a drizzle of olive oil and a sprinkle of salt and pepper. Roast for 40 minutes while you prepare other ingredients.
3. Chop small red onion, and add to a sauté pan with 1 tbsp. olive oil. Sauté for 10 minutes on medium heat until brown. You should have about ¼ cup of red onions once cooked. Set aside.
4. Chop 1½ cups oyster mushrooms and 1½ cups shiitake mushrooms.
5. Add 2 tbsp. olive oil to pan and sauté for 10 minutes, or until mushrooms are nicely brown.
6. Add mushrooms, roasted garlic and cooked red onions to a food processor with ¼ tsp. salt, a good shake of fresh ground black pepper,⅛ tsp. smoked Spanish paprika, and a tiny pinch of nutmeg. Chill for 15 minutes before serving.
To Make the Canapés
1. Chop 6 scallions to about a half inch thick pieces.
2. Add a tsp. of olive oil to pan. Make sure you’ve dipped each scallion in oil and placed them evenly around the pan before turning on heat. Cook for 2 minutes. Turn off the heat and flip them. Turn the heat back on and cook for 1 to 2 minutes more.
3. Once finished, add pâté to crackers with a spoon, or by placing a cookie cutter in the center and filling them. Press gently and slowly around the sides of the pâté as you pull up the cookie cutter to create a perfect pâté circle.
4. Add scallion roses, a tiny parsley leaf and edible flowers.
Aren’t they gorgeous? The tiny little scallion roses really make them extra special!
Help Yourself to Even More Vegetarian Appetizer Inspiration:
- Crostini with Balsamic Strawberries and Ricotta
- Blistered Shishito Peppers with Soy Sauce, Sesame & Lime
- Crispy, Baked Cauliflower Cakes with Roasted Garlic Sour Cream & Marinara
And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
These vegan mushroom pâté canapés with creamy roasted garlic and caramelized onion will be the prettiest, and tastiest appetizers at your elegant veggie-friendly party! A gluten-free recipe that’s totally vegan and so easy to make!
- 1½ cups Oyster mushrooms
- 1½ cups Shiitake mushrooms
- 20 garlic cloves - 2 or 3 heads of garlic
- 1 red onion - small
- ⅛ tsp. Smoked Spanish paprika
- nutmeg - a pinch
- ¼ tsp. salt
- pepper - a good shake
- 6 scallions
- 12 rice crackers
- 4 tbsp. olive oil
- Parsley leaves - for garnish
- Feverfew flowers - for garnish
Preheat oven to 400. Remove 20 garlic cloves from 3 heads and chop off the little ends. Place garlic cloves together in foil with a drizzle of olive oil and a sprinkle of salt and pepper. Roast for 40 minutes while you prepare other ingredients.
Chop small red onion, and add to a sauté pan with 1 tbsp. olive oil. Sauté for 10 minutes on medium heat until brown. You should have about ¼ cup of red onions once cooked. Set aside.
Chop 1½ cups oyster mushrooms and 1½ cups Shitaki mushrooms. Add 2 tbsp. olive oil to pan and sauté for 10 minutes, or until mushrooms are nicely brown.
Add mushrooms, roasted garlic and cooked red onions to a food processor with ¼ tsp. salt, a good shake of fresh ground black pepper, ⅛ tsp. Smoked Spanish paprika, and a tiny pinch of nutmeg. Chill for 15 minutes and serve.
Chop 6 scallions to about a half inch thick pieces. Add a tsp. of olive oil to pan. Make sure you’ve dipped each scallion in oil and placed them evenly around the pan before turning on heat. Cook for 2 minutes. Turn off the heat and flip them. Turn the heat back on and cook for 1 to 2 minutes more.
Once finished, add pâté to crackers with a spoon, or by placing a cookie cutter in the center and filling them. Press gently and slowly around the sides of the pâté as you pull up the cookie cutter to create a perfect pâté circle. Add scallion roses, a tiny parsley leaf and edible flowers.
No Comments