Mushroom Pâté

  • Yield : 1 cup
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 25m

This pâté is a quick, easy, and tasty spread for crackers, bread, or sandwiches. Use whatever mushrooms look best (I used creminis, but would totally have gone for shiitakes if they’d been available), and other nuts can be used in place of the walnuts.


  • 1/2 cup walnuts
  • 1 shallot, minced
  • 1/2 pound mushrooms, washed, dried, and sliced
  • 1 tablespoon olive oil
  • 1/8 teaspoon Chinese Five-Spice powder, or cinnamon
  • kosher salt and black pepper


Step 1

Preheat the oven to 325 degrees. When the oven is hot, put the walnuts in a pan, put them in the oven, and toast until fragrant, shaking occasionally, around 7 minutes. Transfer to a shallow bowl to cool.

Step 2

Meanwhile, put the oil and the shallot in a skillet and turn the heat to medium high. Sprinkle with a little salt. When the shallot starts to sizzle, add the mushrooms and Five-Spice powder (or cinnamon), season with salt and pepper, and cook, tossing occasionally, until the mushrooms are tender and browned, around 8 minutes.

Step 3

Transfer the mushroom mixture to a food processor, add the walnuts, and process until you have a smooth pate. Transfer to a bowl and serve warm or at room temperature.

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Recipe Comments

  1. posted by Papule on September 27, 2012

    Does it freeze well?

    • posted by Stefan on October 15, 2012

      I imagine it’d freeze just fine – you’re cooking the water out of the mushrooms, and it’s water (as well as exposure to air) that causes problems when freezing – though I can’t say I’ve ever tried. If you do freeze it, let us know how it works!