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 black 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
More Vegan Appetizers You Might Enjoy...
Marcela says
Hi Sam,
Looks amazing! I’m still transitioning to veganism, any suggestions on how to turn this into cranberry vegan paté? Where I live there are many types of paté, I like the one with nuts (easy if you make the paté from nuts ;)) and the one with cranberries. Thanks!
Sam Turnbull says
You could stir in some dried cranberries at the end for a nice bite of sweetness. Enjoy!
Susie says
I mixed a little soy sauce in this pate and spread it in my Banh Mi (Vietnames Sandwich). It's so good that now I'm obsessed! Now I'm inspired to find a good recipe for french baguette to bring the cost down.
Kathryn says
I’ve been making this recipe for years, it is SO delicious. I’m wondering if you’ve ever tried using it on a vegan wellington? I’ve tried tonnes of variations of vegan wellingtons over the years and the mushrooms are always a bit ‘meh’ so thinking maybe this recipe could amplify it…
Sam Turnbull says
I haven't tried that yet, but my husband has requested that as well! I will try it one day!
aga1415 says
Can I use dried rosemary or replace it with something? I can't find fresh one anywhere around
elise says
I started making this Xmas 2020 when I first went vegan and made countless times since. Every bday my family requests it. Making it now for mum's birthday tomorrow. Best pate ever!
Sam Turnbull says
I love that! 🙂
Lynsey says
Hi Sam, Sorry to say it I I a massive meat eater however my 6ft 3 17stone hubby is a vegetarian as he is actually allergic to meat and the meat fats. I make this recipe for him once a month as I am nagged to do so. It's tough trying to find news things all the time and I have signed up for your receipes to see what else you can bring. Looking forward to it and Thank you for the help
Louise says
This is the best vegan paté i have ever tasted. This recipe is sooo much better than what you can buy in stores. And so easy to make. Excuse me while I go get some more!
Sam Turnbull says
Aww yay! Thank you so much Louise! So happy you love it 🙂
Chantal says
This is the best pâté ever! Tastes likes it's from a gastronomic chef and comes directly from my kitchen!! Thanks for your wonderful recipes. I have your 2 boocks and they are my favorites!
Sam Turnbull says
You're most welcome, Chantal! So happy you enjoyed it so much 🙂
Maggie says
So good! Next time I will try adding some truffle zest to it.
Sam Turnbull says
Yum!
Samantha Tessler says
How much in advance is it safe to make thus pate?
Sam Turnbull says
I'd say 3 days in the fridge or you can freeze it 🙂
Samantha Tessler says
Thank you!
Tamara says
I was looking for a vegan appetizer to bring to our holiday potluck at work. This looked quick and easy and I thought most people would like it. Except me. I detest mushrooms even though I know they are good for you. Guess what? I LOVED this pate! Truly, it's only the second recipe with mushrooms in it that I've ever liked in my 62 years (and I lost the first one, boo). Thank you so much. Not only did I love it but it was a big hit with everyone else, too.
Sam Turnbull says
That's so wonderful, Tamara! Thrilled you love it 🙂
Jan says
My apologies if this has already been asked. It was raking too long to scroll through the comments!
Does this pâté freeze well!
Sam Turnbull says
Yes it does!! Enjoy 🙂
Jan says
Thanks so much! My daughter is vegan. I want something to "take along"when we're asked out that she could eat other than hummus - given the usual offerings of cheese and crackers!
Mike D says
I made this to accompany a family dinner and everyone loved it! Now it gets requested for any and all gatherings and I will be making it for my sister's birthday in a few days.
It's a huge hit!
Lori says
HOLY! I just made this and I want to eat it with a spoon right out of the food processor instead of putting in the dish and refrigerating it. I used cremini and oyster mushrooms. I didn’t have fresh herbs so i used dried. I also threw a splash (or two) of brandy into the mushrooms and let it completely reduce. This is absolutely spectacular. When we get out of lockdown this is definitely good enough for entertaining.
Steve says
Hello, what can of nuts are you using for that recipe?
Thanks a lot!
Jennifer L Martin says
I absolutely love this recipe and I am not even vegan! Thank you:)
Kaili S. says
Looks delicious! Where can I find a similar dish to put the pate in?
Jess says
Hi there! How long will this keep out of the fridge?? I’m hoping to send a little care package with vegan treats. Thanks!
Sam Turnbull says
3 - 4 days 🙂
Yvonne says
Phenomenal. Thanks for the great recipe! I made a double batch, fearing it wouldn't survive until Thanksgiving, and I'm so glad I did. The flavor and texture are fantastic, and it ticks all the boxes for a paté: flavorful, rich, spreadable, with great umami/depth. I will definitely be making this again for Christmas. 🙂
Sam Turnbull says
Yay!! Thrilled you loved it, Yvonne!
Andrea Zohner says
The only variation was using baby bella mushrooms because they were on sale. I didn't know what to expect when I made this, but this pate spread on crostini was sooo delicious. I hate mushrooms, but the combination of flavors of this pate just sings. I took this to a party and my three girlfriends decimated it throughout the night. They couldn't believe the simplicity of the ingredients. Everyone demanded the recipe.
Maureen says
I love this pate! Do you think it would work to stuff some vegan chicken breast fillets for Thanksgiving? Or do I need something a bit more substantial?
Sam Turnbull says
Hi Maureen, I haven't tried it myself, but I think that sounds great 🙂
Maureen says
Great... will let you know how it went!