A walnut and mushroom pâté is a fantastic choice for a vegan spread. It's rich, savory, and versatile. This walnut and mushroom pâté not only tastes amazing but is also packed with nutrients from the walnuts and mushrooms. This recipe is a great way to add a gourmet touch to your vegan charcuterie board or spread.
This walnut and mushroom vegan pate has a savory and earthy flavor profile, with notes of mushrooms, herbs, and spices that I think you will love. It makes for the perfect appetizer for a variety of diets, too.
If you're looking for more vegan appetizers to try, visit Vegan Pizza Rolls, Easy Lemon Pistachio Gremolata, or High-Protein Lupini Bean Hummus.
For other delicious recipes that incorporate walnuts and mushrooms, try Easy Walnut Taco Meat and Vegan Picadillo (Cuban-Inspired).
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What Is Pâté?
Pâté is a rich and savory spread or paste with its origins rooted in French culinary traditions. It is traditionally made from finely minced or pureed ingredients like liver, often combined with herbs, spices, and sometimes alcohol. It's a popular appetizer or snack in various cuisines, known for its creamy texture and complex flavors.
On the other hand, this vegan mushroom walnut pate is a plant-based alternative that mimics the texture and flavors of traditional pâté without using any animal products.
Does Vegan Pâté Taste Like Traditional Pâté
Short answer: Vegan pâté has a texture similar to traditional pâté, but the flavors differ. It’s delicious in its own right but offers a unique taste.
Longer answer: Vegan and traditional pâté have a few things in common. First, they both have a smooth and spreadable texture, perfect for enjoying on bread, crackers, or as a dip.
This similarity in texture makes them great for appetizers or as accompaniments to different dishes. Plus, both types of pâté provide a rich and savory flavor, all in the pursuit of delivering a delicious experience.
Though vegan pâté and traditional pâté share some similarities, they also have their fair share of differences.
Besides the obvious ingredients, vegan pâté aims to capture the essence of traditional pâté while bringing its own unique flavors to the table.
Without liver or animal fats, the taste diverges from the original, but that's what makes vegan pâté stand out!
It has a satisfying umami-rich and earthy flavor profile, much like traditional pâté but without the slightly gamey or liver-like undertones. It offers a distinct yet familiar taste experience, making it great for meat-eaters and vegans alike.
Why You'll Love This Recipe
- The combination of earthy mushrooms and nutty toasted walnuts creates a depth of flavor that is both sophisticated and satisfying, appealing to both vegans and non-vegans alike.
- This pâté is incredibly versatile - spread it on crackers, use it as a dip with veggies, or even as a sandwich spread. It's perfect for an appetizer, snack, or as part of a charcuterie board. See serving suggestions below.
- Walnuts are a great source of omega-3 fatty acids and antioxidants, while mushrooms provide beneficial minerals and vitamins, making this pâté not just tasty but also nutritious.
- Despite its gourmet appeal, this pâté is surprisingly easy to prepare with simple ingredients and straightforward steps, making it accessible for cooks of all skill levels.
- Its elegant and sophisticated flavor profile makes it a great choice for dinner parties, gatherings, or holiday events, and it's sure to impress your guests with its unique and delightful taste. People may never suspect it's plant-based.
Ingredients You'll Need
For the quantities, see the recipe card. Here are the simple ingredients you'll need.
Ingredient Notes
Choose mushrooms like cremini or button.
Use fresh thyme and rosemary ideally, but use dried if you're in a pinch.
How To Make A Vegan Walnut and Mushroom Pâté
Here's the process in pictures. For detailed directions, see the recipe card.
Step 1: Toast the walnuts first over medium heat in a large saute pan.
Step 2: Then, cook the shallots, minced garlic, and mushrooms in olive oil.
Step 3: Add flavorings and incorporate all the ingredients, including the toasted walnuts.
Step 4: Blend the mushroom mixture in a food processor or blender. Taste and adjust flavors as needed. Chill completely for about an hour to really get those flavors to meld.
I like to top it with sprigs of fresh herbs and a little bit of olive oil for a nice presentation.
Top Tips
- Don't skip toasting the walnuts. This brings out their nutty essence and adds an extra layer of flavor to the pâté.
- Cook the mushrooms until all their moisture is released and evaporated. This concentrates their flavor and prevents the pâté from becoming too watery.
- If you use a blender, you'll probably need a tamper to push down the sides and the ingredients so it all blends well.
- Taste your pâté and adjust the seasonings as needed. If it's too thick, you can add a little more olive oil or a splash of water to get the right consistency.
- Transfer the pâté to a bowl and refrigerate for at least an hour before serving. This allows the flavors to meld together and intensifies the taste.
- Keep the pâté in an airtight container in the fridge. It usually keeps well for several days, making it great for preparing ahead of time.
Serving Suggestions
Enjoy your walnut and mushroom pâté on crackers. Here are some other ideas for you to enjoy.
- On a Charcuterie Board: Add it to a vegan charcuterie board alongside other spreads, olives, pickles, capers, vegan cheeses, and various crackers and bread.
- With Crudité: Serve it as a dip with a platter of fresh vegetable sticks such as carrots, celery, bell peppers, and cucumber.
- As a Sandwich Spread: Use it as a flavorful spread in sandwiches or wraps paired with fresh veggies like spinach, cucumber, and tomatoes.
- On Crostini: Spread it on toasted slices of baguette or crostini and garnish with a small sprig of fresh thyme or parsley for an elegant appetizer. You can also serve it on a fresh baguette.
- Stuffed Mushrooms: Use it as a filling for stuffed mushrooms. Just spoon the pâté into mushroom caps and bake until tender.
FAQS
Yes, this pâté is vegan as it uses no animal-based products.
Absolutely. The pâté itself is naturally gluten-free if you use tamari or coconut or liquid aminos instead of soy sauce. Make sure to serve it with gluten-free crackers, bread, or other accompaniments.
When stored in an airtight container, it can last in the refrigerator for up to 5 days.
Yes, it freezes well. Just thaw it in the fridge overnight before you plan to use it.
Almonds or pecans make good substitutes.
Cremini mushrooms are my favorite, but button and portabello mushrooms are also great.
More Delicious Vegan Appetizers
What did you think?
Got a minute? I'd love for you to dive into the comments and rate this Vegan Walnut and Mushroom Pâté. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Walnut and Mushroom Pâté
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
A walnut and mushroom pâté is a fantastic choice for a vegan spread. It's rich, savory, and super versatile. This walnut and mushroom pâté not only tastes amazing but is also packed with nutrients from the walnuts and mushrooms. It's a great way to add a gourmet touch to your vegan menu.
Ingredients
- 1 cup walnuts
- 2 tablespoons olive oil
- 2 cups chopped mushrooms (like cremini, portabello, or button) ~220 grams
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or tamari
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon fresh rosemary (or ½ teaspoon of dried rosemary)
- ¾ teaspoon salt
- ¼ cup flat parsley, chopped
Instructions
- Toast the Walnuts: Heat a large, dry skillet over medium heat and add the walnuts. Watch them closely and frequently shake the pan to prevent burning. Once you notice the edges of the walnuts turning brown, immediately take the skillet off the heat and remove the walnuts. It should only take a couple of minutes.
- Cook the Shallots, Garlic, and Mushrooms: Pour olive oil into the skillet over medium heat. Add the minced shallots and garlic, sautéing until the onions are translucent, about 4 minutes. Add a pinch of salt while the onions and garlic saute. Then add the mushrooms and cook until they are soft and their moisture has evaporated. This usually takes about 10 minutes.
- Add Flavorings: Stir in the soy sauce, balsamic vinegar, thyme, rosemary, salt, and black pepper. Cook for another 2-3 minutes, then remove from heat. Add the fresh parsley and walnuts and mix well into the mixture.
- Blend the Mixture: In a food processor or blender, combine the walnut and mushroom mixture. Pulse until you reach your desired consistency. For a smoother pâté, blend longer. For a chunkier texture, pulse a few times.
- Adjust Seasonings: Taste your pâté and adjust the seasonings as needed. If it's too thick, you can add a little more olive oil or a splash of water to get the right consistency.
- Chill Before Serving: Transfer the pâté to a bowl and refrigerate for at least an hour before serving. This allows the flavors to meld together and intensifies the taste.
- Serve: I like to top it with sprigs of fresh herbs and a little bit of olive oil for a nice presentation. Enjoy your walnut and mushroom pâté on crackers, toasted bread, or as a dip for vegetables. It also makes a great sandwich spread!
Notes
I like this pate slightly salty so I sometimes increase the salt to a full teaspoon. Reduce the amount of salt, if you're watching your intake or you want less salt.
Fresh herbs are always best, but dried ones will yield a delicious pâté too.
You can also toast the walnuts in the oven while you prepare the mixture. Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them in the oven for about 8-10 minutes until they're lightly browned and fragrant. Be careful not to burn them.
Don't skip toasting the walnuts. This brings out their nutty essence and adds an extra layer of flavor to the pâté.
Cook the mushrooms until all their moisture is released and evaporated to prevent the pâté from becoming too watery.
Keep the pâté in an airtight container in the fridge. It usually keeps well for several days, making it great for preparing ahead of time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: dip, spread
- Method: stove top
- Cuisine: French-Inspired
Nutrition
- Serving Size: ¼ cup
- Calories: 283
- Sugar: 3.5 g
- Sodium: 660.2 mg
- Fat: 26.3 g
- Carbohydrates: 9.8 g
- Protein: 6.6 g
- Cholesterol: 0 mg
Rob says
This was a surprise - and guilt free 🙂 🙂
Regi Pearce says
I hope it was a good surprise!