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This umami-rich walnut and mushroom pate is quick and easy with just 5 ingredients in 25 minutes! It’s light yet creamy, flavorful, and the perfect vegan pate for crackers/toast if you’re looking for a crowd-pleaser.
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Why You’ll Love This Vegan Mushroom Pate Recipe
Looking for a quick and easy meat-free appetizer for large gatherings and holiday parties? This walnut and mushroom pate recipe comes together in 20-25 minutes with a handful of simple, budget-friendly ingredients and is rich, creamy, and loaded with umami flavor, thanks to meaty, rich mushrooms.
Unlike traditional pate, made with cooked liver, this nutritious vegetarian pate is 100% free from animal products and super flavorful (with onion, walnuts, and spices or herbs) for everyone to enjoy. And because it’s so smooth and creamy, it wins over even mushroom ‘texture’ haters. Plus, it can be made ahead, which makes it perfect for the holiday season.
You might also enjoy this spicy lentil Kalamata spread and green olive tapenade.
The Ingredients
Refer to the recipe card for the full list of ingredients, quantities, and substitutions.
Use a blend (like Cremini + Shiitake) for more complex flavor depth.
Recipe Variations
There are several effortless ways to adapt this easy vegan mushroom pate recipe.
- Fresh herbs: Instead of (or alongside) the spices, add 1-2 tsp minced thyme or rosemary. A little parsley works well, too.
- Garlic: Sauté 1-2 fresh minced garlic cloves, or use garlic powder.
- Soy sauce: To replace the salt for more umami depth.
- Lemon juice: (or balsamic vinegar) For subtle, delicious brightness.
- Vegan cream cheese: Just a little for super creamy mushroom pate.
- Nutritional yeast: 2-3 tbsp adds umami cheesy, nutty flavor. Check out how to use nutritional yeast here.
- Miso: Just a teaspoon for a deeper umami flavor.
- Spice: Add chili powder, cayenne pepper, or chili flakes.
How to Make Mushroom Pate
Step 1: First, preheat the oven to 325F/165C, spread the walnuts across a baking sheet, and toast until fragrant, shaking halfway (7-9 minutes total).
Step 2: Meanwhile, use a damp paper towel to wipe dirt from the mushrooms, trim the stems, then chop them into thin slices. Also, peel and mince the onion. Then, heat the oil in a large skillet over medium to medium-high heat. Once hot, add the onion and sprinkle with a little salt.
Step 3: When it starts to sizzle, add the mushrooms and seasonings, and cook, tossing occasionally, until the mushrooms are tender and browned (about 8 minutes) and they’re released on their liquid.
Step 4: Then, transfer the mushroom mixture and walnuts to a food processor and process into a slightly chunky or smooth paste. Taste and adjust seasonings. Finally, transfer the mushroom pate to a bowl and serve warm or at room temperature. Enjoy!
Toni’s Recipe Tips
- Wipe, don’t wash: So the mushrooms don’t soak up excess liquid.
- For more complex flavor: Use a blend of Cremini and other mushrooms (like Shiitake/other wild mushrooms).
- Season to taste: Taste it after blending and adjust.
- Adjust the texture: Typically, pate is smooth, but feel free to blend it to your desired consistency – a little rustic texture can be nice.
FAQs
I usually use whatever I can get my hands on, whether that’s inexpensive baby Bella mushrooms (Cremini) or chestnut mushrooms, more expensive shiitake mushrooms, oyster mushrooms, etc. When possible, use a mixture for more complex flavor depth.
Sure, just rehydrate them in hot water, then use them like fresh mushrooms.
Yes, it’s surprisingly healthy, made with nutrient-rich mushrooms and brain/ heart-healthy walnuts, with only a tablespoon of heart-healthy olive oil in an entire batch.
How To Serve Mushroom Pate?
This vegan pate is great for any occasion: dinner parties, book clubs, Christmas, New Year, and more with:
- Crackers/breads: like rosemary vegan crackers, vegan crostini, & no knead bread (+ optional pickled onions/cornichons). Goes great on a charcuterie board.
- Dipping vegetables: for crudites (like carrots, celery, bell peppers).
- Sandwiches: use as a spread in vegan sandwiches.
- Sauce: as a quick plant-based pasta sauce (thinned with pasta water).
Storage Instructions
Fridge: Leave the mushroom and walnut pate to cool, then store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Store it in a freezer-safe, airtight container with a layer of plastic wrap or wax paper over the surface of the pate (to prevent ice crystals) for 2-3 months.
Thaw: Then, thaw in the fridge overnight.
More Vegan Appetizer Recipes
Vegan Appetizers
Pistachio Hummus
Vegan Lunches
Zucchini Tart
Vegan Dinners
Crispy Baked Cauliflower
Vegan Lunches
Vegetarian Lettuce Wraps (Beans & Corn)
If you tried this walnut and mushroom pate recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Mushroom Pâté
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Ingredients
- ½ cup walnuts
- 1 small yellow onion minced
- ½ pound baby bella mushrooms washed, dried, and sliced
- 1 tablespoon olive oil
- ⅛ teaspoon Chinese Five-Spice powder or cinnamon
- Salt and black pepper to taste
Instructions
- Preheat the oven to 325 degrees F/165 degrees C. 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.
- Meanwhile, put the oil and the onion in a skillet and turn the heat to medium-high. Sprinkle with a little salt. When the onion 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.
- 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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Notes
- Wipe, don’t wash: So the mushrooms don’t soak up excess liquid.
- For more complex flavor: Use a blend of Cremini and other mushrooms (like Shiitake/other wild mushrooms).
- Season to taste: Taste it after blending and adjust.
- Adjust the texture: Typically, pate is smooth, but feel free to blend it to your desired consistency – a little rustic texture can be nice.
I added brandy to the mixture. I have 5 spices. It tastes like meat paté without any suffering.
So glad you gave it a go! It’s a yummy one!
Just made this with a glut of wild foraged mushrooms & used pistachio kernels and ground allspice as those were in the cupboard. Delicious. Going in the freezer to have at Christmas. Thanks for the inspiration.
Sounds absolutely incredible!
This is heavenly. I just omit the oil and it’s compliant with my way of eating. I love mushroom taste and think I will try it as a spread on a good piece of bread. Might taste like pate even
rhank you very much for this recipe.
So glad you enjoyed it!