Mushroom Pâté

Whether you're hosting a book club, need an appetizer for a dinner party, or are looking for a truly tasty snack, this vegan mushroom pâte is an absolute winner.

– ½ C walnuts – 1 shallot minced – ½ lb mushrooms washed, dried, and sliced – 1 tbsp olive oil – ⅛ tsp Chinese Five-Spice powder or cinnamon – kosher salt and black pepper


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 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.

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.