Mushroom Walnut Pate Recipe

Mushroom Walnut Pate Recipe - Plantily (2024)

Published: Dec 13, 2019 · Modified: Dec 17, 2022 by Plantily · This post may contain affiliate links · This blog generates income via ads · 22 Comments

Savoury and flavourful - this mushroom walnut pate makes a delicious plant-based appetizer or snack!

If you’re entertaining, serve it up with some sliced baguette or crackers. But don’t let not having a party hold you back from making this recipe, it’s also delicious as a snack, spread on a sandwich, or even a slice of toast.

Jump to Recipe

It all starts with some chopped red onion, cremini mushrooms, and olive oil. Cook those over medium heat until the onions and mushrooms begin to brown. Then add in minced garlic, herbs, and balsamic vinegar to deglaze the pan. Cook for a few minutes longer.

Now it’s time to add that mixture to a food processor with toasted walnuts, miso, dijon, fresh parsley, and spices. Blend it up until until the pate is smooth and spreadable. Serve it fresh or let it cool in the fridge and serve cold.

5 from 4 votes

Mushroom Walnut Pate

Serve up this flavourful vegan appetizer with some sliced baguette for a delicious party dish!

CourseAppetizer

CuisineAmerican, French

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1cupred onion(chopped)
2.5cupcremini mushrooms(chopped)
2tablespoonolive oil
2tablespoonbalsamic vinegar
3clovegarlic(minced)
1tablespoonrosemary(minced)
1teaspoonthyme(chopped)
1cupwalnuts(toasted and unsalted)
2tablespoonfresh parsley(chopped)
2tablespoonwhite miso paste
1tablespoondijon mustard
½teaspoonblack pepper
salt(to taste)

Instructions

Add onion, mushrooms and olive oil to a pan and sauté over medium heat until the onions and mushrooms soften and start to caramelize.
Deglaze the pan with balsamic vinegar and add in chopped rosemary, thyme, and garlic. Sauté for another 3-5 minutes.
Let the mushroom and onion mixture cool slightly before adding it to a food processor with the rest of the ingredients. Blend until the pate becomes smooth and spreadable. Once blended, test the flavour and add salt (or any other ingredients) to taste.
*You may need to scrape down the sides of your food processor when blending.
Serve immediately or store pate in the fridge. Pate is traditionally served between cold and room temperature.

Want to serve up more delicious plant-based appies? Check out my pea pesto and dairy-free tzatziki recipes!

If you make this mushroom walnut pate, be sure to tag me on Instagram! I’d love to see.

More Appetizer

Vegan Sushi Bake
Tofu Nacho Cheese Sauce
Beet and White Bean Dip
Vegan Tzatziki Recipe

for your weekly recipe fix.

Reader Interactions

Comments

Elisa
January 03, 2020 at 3:17 pm

I made this twice over the holidays! My family is french and my mom always makes her famous pate (with chicken liver). I recently moved to a more plant-based diet and was looking for good alternatives. I made this for the whole family and it was gone before the other apero items! Sooooo good.
Reply
- Plantily
  January 04, 2020 at 10:54 pm
  Ah amazing! I'm so glad you and your family enjoyed it 🙂
  Reply
Uric
October 19, 2020 at 6:56 pm

This came out so well! I’ve shared the recipe. Thank you for posting it. Just a heads up we are oil free in our house and it is completely doable. 🙂
Reply
- Uric
  October 19, 2020 at 6:59 pm
  Also, I substituted the whole cup of walnuts for half cup walnut, half cup pecan. I did this in order to give it a little varied depth in flavor. I highly recommend doing the same sometime. 🙂
  Reply
- Plantily
  October 23, 2020 at 10:47 am
  I'm so glad you enjoyed it! Thanks for the review and sharing your modifications 🙂
  Reply
Jan
February 24, 2022 at 4:22 am

Just made this with sh*take mushrooms as needed using. Absolutely delicious, rich and full of flavour. Thank you for this recipe, will definitely be passing onto the rest of my vegan family.
Reply
Claudia
November 05, 2022 at 8:57 am
See Also
30 Blender Soup Recipes
I made it today for the first time and it is delicious.
Reply
Véronique
November 22, 2022 at 4:16 pm
Hi! This recipe looks delicious. Are the rosemary and thyme fresh?
Reply
- Plantily
  May 29, 2023 at 11:22 am
  I use fresh, but you should be able to sub dried. Just use a bit less as dried will have a more concentrated flavour.
  Reply
Marlene
December 28, 2022 at 7:59 pm
Is there something that I can use in place of miso? I won’t be able to get it in my small town…what about a little vegemite? Thank you!
Reply
- Plantily
  December 31, 2022 at 5:44 pm
  Yes, I think you could probably use vegemite. I'd start with less at first and then adjust to your taste. You could also omit the miso and just adjust the salt to taste. But vegemite would probably add a more complex flavour than salt alone.
  Reply
Cindy Green
January 05, 2023 at 6:14 am

I made this for a New Years Eve gathering with vegan-gluten free friends. It was outstanding. The only thing I think I would do differently would be to purée it a bit longer, it was more like a rustic pate but delicious.
Reply
Marisol Riddell
January 19, 2023 at 1:33 pm

Delicious!!!! Tasted amazing just as the recipe was written, but I wanted a little more funk flavor in mine so I added some Nooch, about 2 tablespoons, a quarter cup of white wine,, and a dash of Worcestershire
Reply
- Plantily
  January 26, 2023 at 9:50 pm
  Yum, love how you made it your own!
  Reply
La
January 31, 2023 at 8:43 pm
Is there a substitute for white miso?
Reply
- Plantily
  February 05, 2023 at 2:50 pm
  You can leave it out and add a little more salt, to taste. Or add a dash of soy sauce, that would add salt and help with a more complex flavour.
  Reply
Suzanne Allen
May 02, 2023 at 5:23 pm

Thank you so much for this recipe. My friends go crazy for it and always demand I make it if they are coming over. Truth is I love it as well. It is perfect to spread on a fresh baguette and is an absolute taste sensation. I have made a lot of mediocre mushrooms pate's looking for the perfect recipe and you have nailed it
Reply
- Plantily
  May 29, 2023 at 11:16 am
  Thanks for the sweet comment! I'm so glad you and your friends enjoy the pate 🙂
  Reply
Claire
August 11, 2023 at 5:44 am
Absolutely delicious! My only switch away from your original was to swap one tbsp of Balsamic for Worcestershire sauce (I’m a Brit and we can’t resist, but it does of course contain anchovies, so not for vegans). I only had dried herbs so used 1/2 the recipe measures and that worked beautifully.
Soooo yummy, we’ll be making this one regularly.
Thank you!
Reply
Deanna
September 27, 2023 at 7:35 am
Can this be made raw?
Reply
- Plantily
  September 30, 2023 at 6:29 pm
  No, this recipe cannot be made raw. The flavour and texture would be significantly different.
  Reply
Marlene
December 01, 2023 at 5:10 pm

Just finished making this and I can't stop licking the spoon! I'm not gonna have any left for my party because it's too delicious 😀
Reply

Mushroom Walnut Pate Recipe - Plantily (2024)

FAQs

How do you present pâté as a starter? ›

For an elegant and tasty appetizer, serve any type of pâté with a fresh baguette, sliced toasted bread. Let your guests self serve, or spread the pâté on the bread or toast in advance and arrange them on a garnished plate.

Learn More ›

What is mushroom pate made of? ›

Ingredients for Mushroom Pâté Naturally, mushrooms form the foundation of this pâté recipe. To the mushrooms, you'll also add nuts, butter and olive oil, fresh herbs, and a few other ingredients that help to bring balance to the recipe and give it a deeper, more resonant flavor.

Learn More ›

What is the most important meat in pâté? ›

Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

Tell Me More ›

Are you supposed to eat the butter at the top of pâté? ›

Homemade pâté recipes, for example, often suggest pouring a layer of melted butter on top of the finished product to extend its shelf life, even though pâté keeps well in the refrigerator. If the extra fat bothers you, you can take it off the part of the pâté you'll be consuming at the moment, but it's not necessary.

Discover More ›

What is the main ingredient in pâté? ›

Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

Get More Info ›

What is the jelly around pâté? ›

Aspic or meat jelly (/ˈæspɪk/) is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly.

See Details ›

What is the layer on top of pâté? ›

If you're not planning to eat your pâté immediately, it's important to properly store the leftovers with a protective layer of fat. Top the pâté with two tablespoons of melted butter, lard, or clarified butter—which will firm up when chilled—and wrap the container in plastic wrap before placing it in the refrigerator.

Show Me More ›

How to serve pâté as an appetizer for dinner? ›

2. Choose the Right Accompaniments. Pâté pairs well with a variety of accompaniments, such as crackers, toasted French bread, or even crudité. Choose accompaniments that will add flavor and texture to the dish.

Read The Full Story ›

How to serve pâté on a charcuterie board? ›

Slice the pâté of your choice and garnish with fruit slices, grapes, tomatoes, cheese, cured meats, olives and caper. Add any bready of your choice on the side.

View Details ›

How to serve pâté on crackers? ›

A water cracker with a thin slice of fontina cheese, tomato, and Vegetable Pâté is sure to refresh, while a snack of Tomato Basil Pâté and cherry tomatoes can be whipped up in a jiffy. If you're up to a bit more prep work, cabbage and pâté rolls are absolutely to die for. Revenge is a dish best served cold.

Should pâté be served cold? ›

A pâté often contains chicken, pork, duck, goose, or other game and common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or sherry). Pâté can be served either hot or cold, but it is considered best enjoyed at room temperature.

Keep Reading ›