Mushroom and Walnut Pâté: A Savory Vegan Delight
Ready to whip up a crowd-pleasing appetizer that’ll have everyone reaching for seconds? This Mushroom and Walnut Pâté is your new secret weapon!
Prep time:
20 minutes
Cook time:
15-20 minutes
Total time:
35-40 minutes
Servings:
6-8 (about 2 cups)
Difficulty level:
Easy
Dietary tags:
Vegan, Vegetarian, Gluten-free
Equipment Needed:
• Large skillet
• Food processor
• Cutting board and knife
• Measuring cups and spoons
Ingredients:
• 250g (8 oz) mixed mushrooms, roughly chopped (I love a combo of cremini and shiitake)
• 100g (1 cup) walnuts, toasted
• 1 medium onion, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ¼ cup fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp balsamic vinegar (optional, but highly recommended!)
Method:
1. Toast those walnuts! Heat a dry skillet over medium heat and add the walnuts. Shake the pan frequently for about 5 minutes until they’re fragrant and golden brown. Set aside to cool.
2. In the same pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it starts to soften.
3. Toss in the minced garlic and cook for another 30 seconds until fragrant. Your kitchen should smell amazing right about now!
4. Add the chopped mushrooms to the pan. Cook for 5-8 minutes, stirring occasionally, until they’ve released their liquid and started to brown. Don’t rush this step – it’s where the flavor magic happens!
5. Sprinkle in the rosemary, thyme, salt, and pepper. Cook for another minute to let those herbs bloom.
6. If using, pour in the balsamic vinegar to deglaze the pan. Scrape up any browned bits from the bottom – that’s pure gold for flavor!
7. Remove the pan from heat and let the mixture cool for about 5 minutes.
8. Transfer the mushroom mixture to your food processor. Add the toasted walnuts and fresh parsley.
9. Pulse the mixture until you reach your desired consistency. I like mine with a bit of texture, but you can go smoother if you prefer.
10. Taste and adjust seasoning if needed. Sometimes I’ll add an extra pinch of salt or a squeeze of lemon juice to brighten it up.
Crucial Tips:
• Don’t overcrowd the pan when cooking the mushrooms. If needed, cook them in batches.
• Let the pâté chill in the fridge for at least an hour before serving. This lets the flavors meld and makes it easier to spread.
• For an extra umami boost, try adding a teaspoon of miso paste or a splash of soy sauce.
Storage:
This pâté will keep in an airtight container in the fridge for up to 5 days. It actually gets better after a day or two!
Scaling:
This recipe doubles beautifully if you’re feeding a crowd. Just make sure your food processor can handle the volume.
Common Mistakes:
• Burning the walnuts (set a timer!)
• Under-seasoning (taste as you go)
• Not letting the mushrooms brown properly (patience is key)
Variations:
• Swap out the walnuts for hazelnuts or pecans for a different nutty flavor.
• Try adding a tablespoon of truffle oil for extra luxury.
• Experiment with different mushroom varieties – porcini or chanterelles are amazing if you can get them!
I’ve served this pâté at countless dinner parties, and it never fails to impress. It’s rich, savory, and nobody ever guesses it’s vegan! Spread it on crusty bread, use it as a dip for veggies, or get fancy and pipe it onto cucumber rounds for an elegant appetizer.
Trust me, once you master this recipe, you’ll be the MVP of potlucks and holiday gatherings. Happy cooking, and enjoy every creamy, mushroomy bite!
