Vegan Walnut and Mushroom Pâté

Vegan Walnut and Mushroom Pâté

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.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course appeitizer

Cuisine French, Vegan

Servings cup

Calories 1167 kcal

Ingredients

1 cup walnuts
2 tablespoons olive oil
2 cups mushrooms chopped; 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

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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: 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.

Nutritional values are only an estimation.

Nutrition

Keywords condiment, easy

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