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This Mushroom Pâté is smooth, savory, and bursting with rich umami flavors from fresh mushrooms and herbs. It’s quick to prepare, healthy, and perfect for spreading or dipping—inviting you to enjoy every delicious bite!
This Easy Mushroom Pâté is an irresistible vegan spread that’s both healthy and satisfying.
Made with sautéed mushrooms, aromatic herbs, and nutrient-rich walnuts, it offers a creamy yet textured bite.
Inspired by classic pâtés, this recipe brings gourmet flavors straight to your kitchen with simplicity and ease.
Give it a try—you’ll love how effortlessly delicious it is!
WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?
This Recipe is vegan and:
- Dairy-Free
- Gluten-Free (use gluten-free tamari)
- Soy-Free (if using coconut aminos instead of tamari)
- Oil-Free
WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU
This pâté is packed with mushrooms, providing essential vitamins, antioxidants, and dietary fiber.
Walnuts add healthy fats and omega-3s, and nutritional yeast boosts protein and B vitamins.
It’s an ideal addition to a whole-food, plant-based diet, offering delicious flavor and impressive nutrition.
HOW TO PREPARE THIS MUSHROOM PÂTÉ
📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)
Simply sauté mushrooms with onion, garlic, and herbs, then blend until creamy and chill before serving. Easy ingredients make this dish beginner-friendly and flavorful!
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Find all my plant-based kitchen’s essential tools and ingredient staples in my Amazon Storefront.
To make this recipe, you’ll need:
- Cutting Board and Knife – For chopping veggies, herbs, and mushrooms.
- Non-stick skillet – For sautéing vegetables without oil.
- Food processor or blender – To create a smooth pâté.
- Serving bowl or airtight container– To easily serve and/or store the pâté.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this recipe:
- Mushrooms – Provide rich umami flavor and creaminess.
- Onion & Garlic – Add savory depth.
- Walnuts – Add texture and healthy fats (can substitute sunflower seeds for nut-free).
- Fresh Thyme & Rosemary – Bring aromatic herbal notes.
- Tamari or Soy Sauce – Enhances umami flavor (use coconut aminos if soy-free).
- Balsamic Vinegar – Adds subtle sweetness and tang.
- Nutritional Yeast – Offers cheesy depth and extra nutrients.
- Salt & Black Pepper – Complements the flavors beautifully.
- Fresh parsley, thyme, chopped (optional for garnish)
DIRECTIONS
To prepare this recipe, follow these steps:
Sauté Vegetables – Cook onion and garlic until fragrant.
Cook Mushrooms – Add mushrooms and herbs; sauté until golden.
Add Flavor – Stir in tamari and vinegar, reduce the liquid.
Blend Pâté – Pulse mixture with walnuts and nutritional yeast.
Chill and Serve – Refrigerate for at least 1 hour; garnish and enjoy!
RECIPE TIPS & VARIATIONS
- Substitute walnuts with sunflower seeds for a nut-free option.
- Use a mix of mushroom varieties for enhanced flavor.
- Serve with whole-grain crackers, veggies, or toasted bread.
FREQUENTLY ASKED QUESTIONS (FAQs)
Can I make this ahead of time?
Yes! It’s even better when flavors meld overnight.
How do I store leftovers?
Keep refrigerated in an airtight container for up to 5 days.
Can I freeze this recipe?
Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
•What can I serve with this recipe?
Perfect with veggie sticks, crackers, bread, or in sandwiches.
MORE DELICIOUS SNACK RECIPES TO TRY!
PRINTABLE RECIPE CARD
EASY MUSHROOM PÂTÉ: READY IN MINUTES! (PLANT-BASED)
Equipment
- 1 Blender/Food processor
- 1 Large Non-Stick Skillet
Ingredients
- 1 lb mushrooms (450g mushrooms, cremini, button, or mixed, sliced)
- 1 onion (medium, diced)
- 3 cloves garlic (minced)
- 1 cup walnuts (toasted for more flavor, optional)
- 1 Tbsp fresh thyme (or 1 tsp dried)
- 1 Tbsp fresh rosemary (or 1 tsp dried)
- 2 Tbsp soy sauce (low-sodium tamari)
- 2 Tbsp balsamic vinegar
- 3 Tbsp nutritional yeast
- 1/4 tsp ground black pepper
- Salt to taste (optional)
- Fresh parsley (or thyme, chopped optional for garnish)
Instructions
- Sauté Vegetables: Heat a large non-stick pan over medium heat. Add onion and garlic, sauté until soft and fragrant, adding a tablespoon of water or vegetable broth as needed to prevent sticking (about 3-5 minutes).
- Cook Mushrooms: Add mushrooms, thyme, and rosemary to the pan. Cook, stirring occasionally, until mushrooms release their moisture and become golden brown, about 8-10 minutes.
- Add Flavor: Stir in tamari or soy sauce and balsamic vinegar, cooking another 2-3 minutes until the liquid reduces and coats the mushrooms. Remove from heat and let cool slightly.
- Blend Pâté: In a food processor, combine the mushroom mixture, walnuts, nutritional yeast, and salt and black pepper. Pulse until smooth but still slightly textured. Adjust seasonings to taste.
- Chill and Serve: Transfer the pâté to a serving dish or bowl, cover, and refrigerate for at least 1 hour to let flavors meld.
Notes
- For nut-free, use sunflower seeds or pumpkin seeds instead of walnuts.
- Adjust seasoning to personal taste.
- For varied flavors, feel free to experiment with additional herbs like sage or oregano.
- If you prefer a smoother texture, blend the pâté longer, adding a teaspoon of water at a time if necessary.
- Garnishing with toasted sesame seeds or finely chopped green onions can add a delightful finishing touch.
