Walnut Mushroom Pâté – A Plant-Based Classic that is rich, elegant, and entirely vegan.

Looking for a savory, satisfying spread that’s perfect for entertaining or everyday snacking?

This Walnut Mushroom Pâté delivers bold flavor, smooth texture, and all the umami you could want—without a single animal product. With toasted walnuts, sautéed mushrooms, fresh thyme, and a splash of balsamic, this earthy pâté is simple to make, yet sophisticated enough to serve at any gathering.

Serve this pâté on crostini, sourdough baguette slices, crackers, or cucumber slices. It’s also delicious on sandwiches or tucked into wraps. Let your guests guess what’s in it—they’ll be shocked it’s vegan!

Pâté originated in France, but its roots trace even deeper across ancient European culinary traditions. The term pâté (from the Old French paste, meaning "paste" or "dough") originally referred to mixtures of seasoned ground meat encased in pastry. Over time, it evolved into a spreadable dish, often served without pastry, especially as a pâté de campagne (country-style pâté) or pâté de foie (liver pâté).

I used to have favorite paté vendors at the farmers market that I frequented in Champeix, France.

By the 17th and 18th centuries, pâté was a refined dish in French aristocratic cuisine. Chefs like Carême and Escoffier codified its preparation in haute cuisine. Today, pâté has broadened to include:

• Vegetarian and vegan versions (like lentil, nut, or mushroom pâté)

• Global adaptations, including spicy or sweet versions in Asia and the Middle East

In short, pâté is a dish with French identity and pan-European ancestry, now delightfully reimagined in many plant-based forms.

Why You’ll Love It

• Quick and easy – ready in under 30 minutes

• Rich in omega-3s and antioxidants

• Perfect for crostini, crackers, or fresh veggie slices

• Gets even better after a day in the fridge

In my role as chef for Reno Food Systems 'Together We Thrive' initiative, we partner with Mountain Mushrooms. They send us donated boxes of incredible gourmet mushrooms that we work into many of our meals for the Little Free Pantry locations in town. But, oh well, sometimes there's just too many and - sigh! - I have to bring them home and make something amazing. That's essentially how I started making the paté.

Blue Oyster mushrooms from Mountain Mushrooms

The paté is totally easy and requires only a sauté pan and a food processor. You'll have paté in about 30 minutes (not including chill time in the fridge).

Recipe: Walnut Mushroom Pâté

Yields: ~2 cups

Prep time: 10 minutes.

Cook time: 15 minutes. Total time: 25 minutes

Ingredients:

• 1 tbsp olive oil (or veggie broth for oil-free)

• 1 small onion, chopped

• 2 garlic cloves, minced

• 10 oz mushrooms (cremini or any variety of mushrooms. Feel free to mix it up!), roughly chopped

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp tamari or soy sauce

• ½ tsp black pepper

• ½ tsp salt (or to taste)

• 1 tbsp balsamic vinegar or lemon juice

• 1 cup raw walnuts, toasted

• 1–2 tbsp water, as needed

Instructions:

1. Toast the walnuts (optional but recommended): Place walnuts in a dry skillet over medium heat. Toast for 5–7 minutes, stirring often. Set aside to cool.

2. Sauté the vegetables: In a pan, heat olive oil or broth. Add onions and cook 3–4 minutes. Add garlic and chopped mushrooms. Cook for 8–10 minutes, until mushrooms release moisture and begin to brown.

3. Add flavor: Stir in thyme, tamari, pepper, and salt. Add balsamic vinegar or lemon juice and scrape up browned bits from the pan. Remove from heat.

4. Blend it up: In a food processor, combine toasted walnuts and the mushroom mixture. Blend until smooth but slightly textured. Add 1–2 tbsp water to loosen the consistency if needed.

5. Chill and serve: Transfer to a serving dish. Chill at least 1 hour before serving for best flavor. I put my paté in small loaf pans and cover them with plastic wrap. You can also use the hinged Weck or Le Parfait jars.

I love these mini loaf pans for my paté but any jar - particularly the Weck or La Parfait hinged lid jars work well.

Optional Add-Ins

• 1 tsp white miso for deeper umami

• 1 tbsp nutritional yeast for cheesy flavor

• Fresh chopped herbs like parsley or rosemary

Walnut mushroom pâté offers a moderate amount of plant-based protein, though it's not a high-protein food by itself.

Protein Sources in the Recipe:

• Walnuts: About 15 grams of protein per cup

• Mushrooms: Low in protein, but contribute about 2–3 grams per 10 oz

• Optional Add-ins (like miso, nutritional yeast) can slightly boost the protein content

  
  

Estimated Protein per Serving (2–3 tbsp / ~¼ cup):

• Approx. 3–4 grams of protein

  
  

If you're looking to boost the protein further, consider:

Add some white (Cannelini) beans, or cooked brown or green French lentils to the blend. You might also add sunflower seeds or hemp hearts.

Finally, the paté offers some significant nutritional benefits.

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