This Vegan Mushroom Pâté is full of rich, earthy flavor and has the most delicious texture. Creamy with small bits of mushroom and toasted walnut, it's absolutely scrumptious, and so easy to make.
This Vegan Mushroom Pâté is so flavorful and perfect for spreading on crackers, breads, and more. It has a rich and creamy texture thanks to the vegan mayonnaise used in it, but with small pieces of sauteed mushroom, onion, and walnut that keep things interesting. I love how the earthy mushrooms and toasted nuts give this dish so much flavor, and I think you will, too.
As an appetizer or side dish, this pate is a great choice. It can be served cold or at room temperature, so it makes an excellent addition to a buffet table or passed at a party. You can also just enjoy it as a delicious snack at home. It's really easy to make, and with the help of a food processor, doesn't take long at all. Let's take a look at what ingredients you'll be using to make this Vegan Mushroom Pâté.
Video Tutorial
What you'll need
- Walnuts. These nuts add a wonderful aroma and extra texture to the pate.
- Olive oil. Or any other oil of choice.
- Onion. Adds sweetness and a wonderful flavor.
- Portobello mushrooms. I chose these mushrooms because they have a great earthy flavor, but other mushrooms, such as cremini or baby bella, could be used instead.
- Vegan mayo. Use store-bought, or learn how to make the most amazing vegan mayo here: Fail-Proof Vegan Mayo.
- Salt & Pepper. To taste.
How to make this Mushroom Pâté
1. In a large skillet, toast the walnuts over medium heat for 3-4 minutes, until beautiful brown spots appear. Remove them from the skillet and set aside.
2. To the same skillet, add the oil, onion, and mushrooms. Saute for about 7-8 minutes, until the onion is fully softened and the mushrooms start to brown.
3. Add salt and pepper to the mushrooms, and then stir.
4. Transfer the mushrooms and walnuts from the skillet to the food processor and pulse a few times.
5. Scrape the food processor walls and add the vegan mayo. Pulse a few more times, or until the pate reaches the desired texture. Serve warm or cold.
Tips for the best Vegan Mushroom Pâté
- Make your own vegan mayo. This isn't necessary, but it's so easy to make and has a richness of flavor that is hard to find in store-bought versions. My recipe is a breeze and will really level up your pate.
- Don't over-process the mushrooms. You want to leave some small chunks in the pate. Just enough to give it a little texture, so be careful not to pulse them for too long.
- Scrape the sides of the food processor. The mixture tends to creep up the walls of the bowl, so scrape them down to ensure a uniform consistency and distribution of ingredients in your pate.
- Don't skip toasting the walnuts. Walnuts tend to have a bitter aftertaste, but toasting them not only mellows that out, but enhances the rich earthiness of the nut and replaces its waxy texture with some crunch.
Add-ins and Substitutes
- Use other mushrooms. You can substitute any mushroom you like for this recipe, including cremini or baby bella, oyster, white button, and chestnut mushrooms.
- Add herbs. You can enhance the flavors in this Vegan Mushroom Pate with fresh herbs, such as rosemary, sage, and herbs de Provence. Red pepper flakes can also be used for a little heat.
- Add other vegetables or fruit. Try this recipe with some sun-dried tomatoes, minced garlic, or even a chutney.
- Try this pate with beans. Butter beans, chickpeas, or miso could be processed into the pate for a creamier version that has extra protein.
How to Store
You can store this Vegan Mushroom Pate in the refrigerator in an airtight container for up to 7 days. You can warm it or enjoy it straight from the fridge when you are ready to serve.
What to Serve with it
- Bread/Crackers. Serve this pate with crackers, pita chips, Vegan Cornbread, or toasted slices of your favorite bread.
- Vegetables. Pair this Vegan Mushroom Pâté with raw vegetables like carrots, celery, or broccoli, or with Easy Roasted Sweet Potatoes and Simple Sautéed Vegetables.
- Sandwiches. Add this to your favorite sandwiches or Vegan Gyros. You can also spread it on a Vegan Black Bean Burger.
- Soup. Serve this dish with a bowl of Spinach Orzo Soup, Red Lentil Soup, or Mushroom Stew.
This Vegan Mushroom Pâté is flavorful, deliciously textured, and easy. Enjoy its rich taste with all your favorite snacks and sides this season.
More tasty vegan mushroom recipes:
Vegan Mushroom Pâté
Ingredients
- ½ cup walnuts
- 2 tbsp. olive oil
- 2 large portobello mushrooms
- ½ large onion
- ⅓ cup vegan mayo
- ¼ tsp. sea salt or to taste
- ⅛ tsp. black pepper or to taste
Instructions
- In a large skillet, toast the walnuts over medium heat for 3-4 minutes, until beautiful brown spots appear. Remove them from the skillet and set aside.
- To the same skillet, add the oil, onion, and mushrooms. Saute for about 7-8 minutes, until the onion is fully softened and the mushrooms start to brown.
- Add salt and pepper to the mushrooms, and then stir.
- Transfer the mushrooms and toasted walnuts from the skillet to the food processor and pulse a few times.
- Scrape the food processor walls and add the vegan mayo. Pulse a few more times, or until the pate reaches the desired texture. Serve warm or cold.
Notes
How to Store
You can store this Vegan Mushroom Pate in the refrigerator in an airtight container for up to 7 days. You can warm it or enjoy it straight from the fridge when you are ready to serve.Tips for the best Vegan Mushroom Pâté
- Make your own vegan mayo. This isn't necessary, but it's so easy to make and has a richness of flavor that is hard to find in store-bought versions. This recipe is a breeze and will really level up your pate.
- Don't over-process the mushrooms. You want to leave some small chunks in the pate. Just enough to give it a little texture, so be careful not to pulse them for too long.
- Scrape the sides of the food processor. The mixture tends to creep up the walls of the bowl, so scrape them down to ensure a uniform consistency and distribution of ingredients in your pate.
- Don't skip toasting the walnuts. Walnuts tend to have a bitter aftertaste, but toasting them not only mellows that out, but enhances the rich earthiness of the nut and replaces its waxy texture with some crunch.
In the recipe you say to toast the walnuts but then never add them back in to the recipe. 😆 I’m sure you add them back into the processor. Right?
Hi Kathie! Thanks for catching that! I hope you'll try this recipe!