This Vegan Mushroom & Walnut Pâté was delicious while it lasted which was for approximately 16 seconds. Ok, well I am exaggerating a bit, it was more like 16 minutes. For real tho. My vegan pâté is made without the use of eggs or other animal products and is delicious and rich in flavor. Mushrooms and walnuts are the stars of this vegan pâté and its silky texture and nutty flavor are wonderful on fresh crusty bread.
After a few test rounds of making vegan pâté, I served the final test to my friends at book club. It was met with a lot of satisfactory groans, rapid bread slicing, and recipe demands. Even though I told them the recipe would be released in only a few days, they persisted with questions asking if the dish was easy to make (silly question friends, don't you know that I'm the fuss-free vegan by now?) and why exactly it tasted so very good. Don't you just love the magical powers of plants?
Sometimes simplicity is best. This is only a 9 ingredient recipe, it's super easy to whip up, and it can be made ahead of time, making it the perfect appetizer for a party this holiday season. I will be bringing this with me to my family events this December as I know it's a total crowd-pleaser.
Vegan Mushroom & Walnut Pâté is made with pan-toasted walnuts, sautéd mushrooms, and seasoned with lots of garlic, rosemary, and parsley for a rich, flavour-packed, aromatic spread that is totally ah-mazing. New favourite snack right here!
To make Vegan Mushroom & Walnut Pâté:
Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
My Breville Sous Chef food processor is made of high-quality materials but I once damaged a cheap food processor before by filling it with hot food, so this is your warning!
Return the pan to heat and add the olive oil. Add the onions and garlic and sauté until the onions soften and turn translucent after about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes.
If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid, so you don't want to add too much.
If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first.
Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation. Press into a container for serving using a spatula to smooth it, and let chill completely in the fridge before serving. Store in an air-tight container for 2 - 3 days. Serve with bread or crackers.
Common Questions:
Does vegan pâté freeze well?
Yes! As long as you wrap in a cling film and keep in an air-tight container it should last in the freezer for about 3 months.
Can vegan pâté be made gluten-free?
Yes! This is a gluten-free recipe!
Can this vegan pâté be made nut-free?
Yes, by swapping out the walnuts for either sunflower or pumpkin seeds.
Vegan Mushroom & Walnut Pâté
Ingredients
- 1 cup walnuts
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 6 cloves garlic minced
- 8 oz button or cremini mushrooms sliced (about 2 cups)
- ½ cup parsley chopped
- 2 tablespoons fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
- Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes. Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
- If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first. Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and color variation.
- Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.
Nutrition
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Kathy says
I will not make this again. Way too bland and did not improve by sitting overnight.
Ann M says
I really like the spreadable texture and how easy it was to make this, but I will use less rosemary next time or try using ground/dried. I find 2 tbsp to be too overpowering.
Ren says
I made this for Christmas and it was so good that I won't just be saving it for special occasions. I skimped on the herbs a bit because I just used what I had in the garden, but it was still great. It tasted even better the day after making it. Thank you Sam, gold as usual!
PamelaB says
This is excellent.
It’s a perfect addition to the sandwiches my non vegetarian family refer to as “salad sandwiches”. 🙂
Susan says
Can I use dried rosemary instead of fresh?
Thanks.
Dot S. says
This is easy and delicious. My only addition to the mix was a splash of fresh lemon juice. Also, I didn't burn the walnuts. Yay, me. Thanks, Sam!
Hanna says
Try adding light miso paste and balsamic vinegar, it gets even more amazing 🙂
Valerie says
I made this for the first time 8 years ago and still love it! It's so simple but tastes so fancy. I actually think it's super delicious still warm as well!
Lucy O'Sullivan says
This is the best vegan pate!!!
Would this be suitable to use in a vegan Wellington?
Dot S. says
I don't see why not. That's a great idea!
Donna B says
Love this recipe and plan on making it again for Christmas. How far in advance can it be made and kept in the refridge? Thanks!
Sam Turnbull says
Up to 5 days in the fridge or you can freeze it 🙂
Darcie says
This is the best vegan appetizer I have ever made or tasted. Like ever. And it was SO EASY. My meat eating husband loved it ("WOW, that's a winner") AND my picky vegetarian daughter loved it ... this is a rare thing. Made it exactly as written and served with toasted whole wheat baguette. I'll be recommending this one to everyone.
Sam Turnbull says
So thrilled it was a hit!! 🙂
Shona says
Can this be frozen when there are heaps of mushrooms around for later? Looks yummy!
Sam Turnbull says
Yes it freezes well!