Vegan Mushroom Pâté

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.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 298kcal

Author Julia Maz

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.

Video

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.

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