Raw Mushroom Pate

The other day I went to the Asian Market, as I mentioned in the previous post, and I was lucky to find some beautiful, fresh Shitake mushrooms. I had a small carton of button mushrooms in the refrig already and thought that combining the two would make for a wonderful Raw Mushroom Pate. Here are the ingredients and  how I put it all together:

Raw Mushroom Pate

by Elizabeth @rawlivingandlearning.blogspot.com

3 Cups of finely diced Shitake and white button mushrooms

4 leaves of fresh basil

1 Tbsp of low sodium Tamari diluted in 2 Tbsp water

1/4 Cup of raw sunflower seeds, soaked and dried

1/2 Tbsp dried onion flakes

1/2 tsp Italian spices

1 tsp coconut vinegar

1 small tomato cut into thin strips

1 small carrot spiralized

collard leaves as the wraps


I began by preparing the ingredients. The raw sunflower seeds need to be soaked for 30-60 minutes and then left to air dry on some paper towel. I also finely diced the mushrooms and measured out my spices. I diluted 1 tablespoon of low sodium Tamari in 2 tablespoons of water.

Next I prepared the tomato and the carrot for my garnishes. I cut the thick stem out of the collard greens so they could easily be wrapped up with the pate and garnish inside.

I rinsed, drained, and blotted the sunflower seeds with paper towel.

Using a hand chopper I chopped the seeds fine.

Next I mixed the spices, Tamari and coconut vinegar into the diced mushrooms and seeds.

To assemble, lay down a collard leaf and top it with some of the pate, carrots, and tomato. Roll up like a open burrito.

You could also use tender cabbage as your wrap or any leafy green that you love!

+JMJ+ Today I am grateful for the ability to share my recipes with the viewers of this blog and also via my account on Instagram. We all are learning so much from each other and the support and love is enormous!!