Mushroom Walnut Pâté

This easy to make vegan mushroom pâté is filled with rich flavors. Serve it as an appetizer or use it as a spread for wraps and sandwiches.

Pâté gets a plant-based makeover with hearty mushrooms, fresh herbs and walnuts.  This country-style mushroom walnut pâté is easy to make with a food processor.  It tastes great on the day it’s made, but the flavors only improve with a night in the fridge so it’s a terrific make-ahead option for busy cooks. 

The savory earthiness of mushrooms is balanced by the bold flavors of garlic and fresh herbs to create a simple rustic spread that makes for an irresistible appetizer.

Mushroom paté makes an impressive vegan appetizer served as part of a crudité platter.  It’s the perfect thing to put out as part of a platter at a party or just to nibble on while dinner is cooking.  Leftovers also make a wonderful spread for wraps and sandwiches.

Roasted Mushrooms

Your first instinct with mushrooms is probably to sauté them, but did you know that they’re also delicious when roasted?  Roasting is actually one of the best, not to mention easiest ways to prepare mushrooms.

If you’ve ever ended up with a plate of soggy mushrooms it’s because they got waterlogged in their own juices.  Roasted mushrooms however are tender and intensely flavored. The trick with roasting is the steady high heat of the oven, which encourages the moisture locked inside the mushrooms to quickly evaporate; leaving you with silky and perfectly cooked mushrooms. 

I like to flavor mine with woodsy aromatics like rosemary, thyme and a pinch of ground coriander to complement the earthy flavors of the mushrooms then whizz them up to make a spread.  It makes a plant-based pâté with a rich and hearty taste that’s perfect for spreading on crackers or as a dip with vegetables.  Here’s what you’ll need:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Mushrooms – I use a mix of mushrooms like creminis and shiitakes for depth of flavor but you can also substitute all cremini mushrooms if you’d prefer.
• Olive Oil – Use your favorite extra virgin olive oil.
• Garlic – You’ll need a few cloves of finely minced garlic.
• Fresh Herbs – You’ll need fresh thyme, rosemary and parsley.
• Spices – You’ll need ground coriander.
• Coconut Aminos – Use coconut aminos or a gluten-free tamari.
• Walnuts – You’ll need raw walnuts.
• Vinegar – Use a good quality white wine vinegar.

How to Make Mushroom Walnut Pate:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. Toss the mushrooms with the olive oil, garlic, thyme, rosemary, coriander, coconut aminos, salt, and pepper on a parchment lined baking sheet then roast in the oven until tender.
2. Place walnuts on a baking sheet and toast them in oven while the mushrooms are roasting.
3. Place the mushrooms, toasted walnuts, parsley and white wine vinegar together in the bowl of a food processor and pulse until the mixture is chunky but spreadable.
4. Cover, chill and serve with an assortment of vegetables and crackers.

Enjoy!

Variations:

• Use all cremini instead of a mix of mushrooms.
• Use gluten-free tamari instead of coconut aminos.

More Mushroom Recipes:

• Vegan Stuffed Mushrooms
• Vegan Cream of Mushroom Soup
• Vegan Mushroom Asparagus Tacos

Continue to Content

Yield: 4-6 Servings

Mushroom Walnut Pâté

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This easy to make vegan mushroom pâté is filled with rich flavors. Serve it as an appetizer or use as a spread for wraps and sandwiches.

Print

Ingredients

• 16 ounces/545g mixed mushrooms (like cremini and shiitake), sliced and tough stems removed if necessary
• 2 Tablespoons/30g extra virgin olive oil
• 2-3 small cloves of garlic, finely minced
• 8-10 whole stems of fresh thyme, leaves removed
• 4 stems of fresh rosemary, leaves removed
• ¾ teaspoon ground coriander
• 2 Tablespoons/30ml coconut aminos 
• 1 teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• ¾ cup/90g raw walnuts
• ¼ cup flat leaf parsley, packed
• 1 ½ teaspoons white wine vinegar
• Gluten-Free crackers and bread for serving.

Instructions

1. Preheat oven to 400 degrees F.
2. Gently toss the mushrooms with the olive oil, garlic, thyme, rosemary, coriander, coconut aminos, salt, and pepper on a parchment lined baking sheet until well coated.
3. Roast in oven for 15-20 minutes, tossing once halfway until tender. Remove from oven and let cool.
4. Place walnuts on a baking sheet and toast in oven for 5 minutes.
5. Place the mushrooms (and any accumulated juices), toasted walnuts, parsley and white wine vinegar together in the bowl of a food processor and pulse until chunky but spreadable.
6. Cover and chill in fridge until ready to serve.

Notes

Variations:

• Use all cremini instead of a mix of mushrooms.
• Use gluten-free tamari instead of coconut aminos.

Make-Ahead:

Pate can be made ahead of time and stored in the fridge for 4-5 days.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Coconut Secret Coconut Aminos (2 Pack) - 8 fl oz - Low Sodium Soy Sauce Alternative, Low-Glycemic - Organic, Vegan, Non-GMO, Gluten-Free, Kosher - Keto, Paleo - 96 Total Servings

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 162Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 405mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 3g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Did you make this recipe?

Please rate it, leave a comment below, or Pin it for later.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.