Mushroom Pâté

Over the years I’ve made lots of mushroom pates.  I keep trying to find the perfect recipe, and this one comes pretty close for me.  There are a couple tweaks I might try next time I make it, but for now this is really tasty.  I got the recipe from one of my favorite sources,  (You’ll see it when you scroll down the page I’ve linked to.)

I made this pate for a couple of our friends who aren’t vegan, and it was a huge hit!  It’s really easy to make but tastes like it isn’t.  The original recipe seemed like it would make a lot, so I halved it and have written out those measurements below.  If you’re making it for a larger crowd though, I’d recommend using the original measurements.

Shiitake Mushroom Pâté
Makes 2 cups

2 cups finely chopped white onion
1 1/2 tablespoons finely chopped garlic
2 cups finely chopped wild mushrooms (try shiitake, oyster, and hen-of-the-woods varieties)
1/2 teaspoons fresh thyme or 1/4 teaspoons dry thyme
2 1/2 tablespoons olive oil
1 cup toasted almonds, finely ground
2 tablespoons balsamic vinegar

Sauté the onion, garlic, mushrooms, and thyme in 1/2 tablespoon of the olive oil until the liquids evaporate. Set aside.

In a separate bowl, combine the almonds and the remaining olive oil.

In a food processor, combine the mushroom mixture and the almond mixture until smooth.

Fold in the balsamic vinegar.

Chill and serve with crackers or vegetables or pipe into mushroom caps.

Notes: I used a mixture of shiitake and cremini mushrooms for this.  To toast the almonds, spread them on a baking sheet and place them in an oven preheated to 350 degrees for about 7 to 8 minutes, turning the tray halfway through the cooking time.

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26 Responses to “Mushroom Pâté”

  1. This pate looks so delicious! My husband was just asking me last night how to make pate, so now I can give him a better informed answer. :)

  2. This comes in perfect timing! My grocery store just stocked oyster mushrooms and I wondered how I was going to use them. This sounds SO delicious!! Thanks for the recipe!

  3. Yum! I’m not a huge fan of mushrooms but I’m an avid fan of mushroom pates-go figure!

    I wanted to let you know that Colleen Patrick-Godreau’s Mushroom & Walnut Pate from “The Vegan Table” is absolutely scrumptious. Even meat-eater friends were commenting how much it resembles fois gras (faux gras, if you will ;)

    In my home, we made it for all our holiday gatherings and it’s always a hit

  4. I make a similar recipe (from Veganomicon) with walnuts and it’s always so yummy!

  5. Hi, Ana! Thanks for the recipe recommendation – can’t wait to try that one!

  6. Is the vinegar essential? I can only do apple cider vinegar and I am wondering if I should just leave the vinegar out? The dish looks amazing, I cannot wait to try it!!

  7. Hi, mmmorgans! While the vinegar does add something, but I don’t think that it’s totally essential. I’d say go ahead and make it, and just taste to see if you need to add the apple cider vinegar (or even more salt or pepper). Good luck, and let me know how it turns out!

  8. I found finally oyster mushrooms! Thank you for this recipe, I made it for a dinner with some friends: it was deliciuos!
    Vinegar makes a good contrast with the sweetness of onions…
    (Sorry for my bad english, I only wanted to congratulate with you… bye bye!)
    I discovered you through Noelle K. in… ;-)

  9. oh mai gosh..
    this is a must =)

  10. hi! this looks delish! i’m wondering if it can be made with cashews instead? how much do you think it would change the taste?


    ps: love your recipes!!!

  11. Hi, abby! I’m sure you can make this with cashews, and I bet it would be really delicious!

  12. I used cashews instead of almonds and it came out delicious. I’m taking it to a pot luck tonight :)

  13. This was a huge hit at the potluck!

  14. Hi, Danielle! So glad it worked out – using cashews is a great idea.

  15. I made this yesterday for a potluck, and it was a smashing success! I decided to caramelize the onions and mushrooms together before adding the garlic and thyme. In the end I forgot the balsamic (doing too many things at once!), so I can’t wait to try it with that addition. It was a great topper for rice crackers as well as warm multigrain bread slices. Even the meat-eaters couldn’t stop diggin’ in :)

  16. Hi, Sarah! Your version sounds yummy – I’ll have to try that technique next time I make this.

  17. This was delicious! Although, I admit I didn’t pay much attention to the ratios when I made this, mainly because I had just started cooking onions, garlic, and mushrooms, because that sounded good to me and I didn’t really know where I was going with it. The best advice I’ve ever heard on making dinner: “If you don’t know what to cook, chop an onion.” Then halfway through thought “what am I going to do with all this…” So I decided to do a search on Mushroom Pate and I found your link. Very good! I will definitely be making this again, next time to share with a group.

    I liked it best without the balsamic vinegar, though I tried a little sample with a dab and it was tasty. I admit if I’d skewed the ratios differently, I may have liked it better with vinegar. I’ll try it next time. Thanks so much!

  18. Thanks – made this twice in a week, once with shiitake and almond, tonight with cremini and walnut so my hub could get a shot at it . . .Added balsamic both times and tonight I added truffle oil for the “rest of the oil” but a splash, shy of the recipe a bit. I threw black salt (1/4 tsp or so) in while mushrooms and onions were cooking as that helps release the mushroom liquid. Tonight I put in collard greens for wraps along with spicy sprouts and a zippy olive, halved. Goes well on daikon or watermelon radish rounds. Thanks again!

  19. Thanks so much for the feedback and great ideas, Julie!

  20. I would love to try this recipe, but I was wondering what I could substitute to make it nut free. I was thinking of sesame seeds?

  21. Hi, Amy! You could certainly try sesame seeds, and maybe add some bread crumbs as well for more texture.

  22. Made this today – it is delicious! I used storebought almond meal since I had it on hand (makes it a bit faster). Definitely a keeper recipe.


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