Mushroom Walnut Pate Recipe

Introduction

This Mushroom Walnut Pâté is a savory, rich spread perfect for entertaining or a simple snack. Combining earthy mushrooms with crunchy toasted walnuts creates a deliciously creamy and flavorful pâté that’s easy to make at home.

Ingredients

• 1 cup red onion (chopped)
• 2.5 cups cremini mushrooms (chopped)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic (minced)
• 1 tablespoon fresh rosemary (minced)
• 1 teaspoon fresh thyme (chopped)
• 1 cup walnuts (toasted and unsalted)
• 2 tablespoons fresh parsley (chopped)
• 2 tablespoons white miso paste
• 1 tablespoon Dijon mustard
• ½ teaspoon black pepper
• Salt (to taste)

Instructions

1. Step 1: Add the chopped onion, mushrooms, and olive oil to a pan. Sauté over medium heat until the onions and mushrooms soften and start to caramelize, about 8-10 minutes.
2. Step 2: Deglaze the pan with balsamic vinegar, then add the chopped rosemary, thyme, and minced garlic. Continue sautéing for another 3-5 minutes to blend the flavors.
3. Step 3: Allow the mushroom and onion mixture to cool slightly before transferring it to a food processor.
4. Step 4: Add the toasted walnuts, fresh parsley, white miso paste, Dijon mustard, and black pepper to the food processor.
5. Step 5: Blend the mixture until smooth and spreadable. You may need to scrape down the sides of the bowl a few times for even blending.
6. Step 6: Taste the pâté and add salt or adjust any other seasoning as needed.
7. Step 7: Serve immediately or refrigerate until ready to use. The pâté is best served between cold and room temperature.

Tips & Variations

• For extra depth, add a splash of soy sauce or tamari instead of salt.
• Use different nuts such as pecans or cashews for a varied texture and flavor.
• If you prefer a chunkier texture, pulse the food processor instead of blending continuously.
• Serve with crusty bread, crackers, or fresh vegetable sticks for a versatile appetizer.

Storage

Store the pâté in an airtight container in the refrigerator for up to 4 days. For best flavor, allow it to come to room temperature before serving. You can also freeze the pâté for up to 1 month; thaw overnight in the refrigerator and stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pâté vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just ensure your miso paste and mustard are vegan-friendly.

Can I prepare this pâté in advance?

Absolutely. The pâté can be made a day or two ahead and stored in the refrigerator. Flavors often deepen with time, making it taste even better the next day.

Mushroom Walnut Pate Recipe

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★★★★★

4.7 from 110 reviews

This Mushroom Walnut Pate is a rich and savory spread made from sautéed cremini mushrooms and red onions combined with toasted walnuts and aromatic herbs. Perfect as an appetizer or snack, this smooth and creamy pate is both flavorful and nutritious, making it an excellent alternative to traditional meat-based spreads.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 2 cups 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 cup red onion, chopped
• 2.5 cups cremini mushrooms, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped

Other Ingredients

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 cup walnuts, toasted and unsalted
• 2 tablespoons white miso paste
• 1 tablespoon Dijon mustard
• ½ teaspoon black pepper
• Salt, to taste

Instructions

1. Sauté the Vegetables: Add the chopped red onions, cremini mushrooms, and olive oil to a pan. Cook over medium heat until the onions and mushrooms soften and begin to caramelize, enhancing their natural sweetness and developing deep flavors.
2. Deglaze and Add Aromatics: Pour in the balsamic vinegar to deglaze the pan, scraping any browned bits off the bottom. Add the minced garlic, chopped rosemary, and thyme. Continue to sauté the mixture for another 3-5 minutes to blend the flavors and fully soften the garlic and herbs.
3. Cool the Mixture: Remove the pan from heat and allow the mushroom and onion mixture to cool slightly so it doesn’t overheat the food processor during blending.
4. Blend the Pate: Transfer the cooled mushroom mixture to a food processor. Add toasted walnuts, fresh parsley, white miso paste, Dijon mustard, and black pepper. Blend until the mixture achieves a smooth and spreadable consistency. Pause occasionally to scrape down the sides to ensure even blending.
5. Season to Taste and Serve: Taste the pate and adjust seasoning by adding salt or any preferred ingredient if needed. Serve immediately or store in the refrigerator. The pate is best served between cold and room temperature.

Notes

• To toast walnuts, spread them on a baking sheet and roast in a 350°F (175°C) oven for about 8-10 minutes until fragrant and lightly browned.
• Allowing the mixture to cool before blending prevents the pate from becoming too warm and ensures better texture.
• You can substitute cremini mushrooms with button mushrooms if unavailable.
• The pate keeps well in an airtight container in the fridge for up to 4 days.
• Serving suggestion: Enjoy with crackers, toasted baguette slices, or fresh vegetables.

Keywords: mushroom pate, walnut spread, vegetarian appetizer, easy mushroom recipe, vegan spread alternative