Mushroom Pate
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Vegan mushroom pâté is a delicious plant-based version of traditional pate. It’s packed with flavor and is perfect for everyone to enjoy!
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Pâté, a French term that loosely translates to paste is a classic French dish that is a smooth and delicious spread made with liver, meat, and a variety of herbs and spices. It is rich, indulgent and delicious! Traditional pâté can be expensive and if you are like me, the thought of eating liver isn’t appealing at all. When I tried vegan mushroom pâté, I was hooked! By replacing the meat with a tasty combination of hearty mushrooms, creamy cashews, savory shallots and cheesy nutritional yeast, the vegan version was amazing!
Why you will love mushroom pate
- It’s healthy! Made with simple ingredients like fresh herbs, mushrooms and cashews.
- Flavor! All of the ingredients blend well together for a savory spread that everyone will love.
- It’s the perfect party appetizer that takes less than one hour to make.
Here is what you will need to make this vegan mushroom pate recipe
This is a brief summary of the ingredients needed to make this vegan pâté recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Olive oil
- Shallots
- Garlic
- Fresh mushrooms
- Fresh Rosemary
- Fresh sage
- Sherry
- Cashews
- Nutritional yeast
🥄Equipment
- Food processor
- Skillet
- Paring knife
How to make this vegan mushroom pâté recipe
Prepare: Wash and slice the mushrooms, chop the shallots, garlic and fresh herbs. Measure the sherry yeast and cashews. Heat a large skillet over medium-high heat with a tablespoon of olive oil.
STEP 1: Once the oil in the skillet is hot, add the mushrooms, garlic and shallots. Cook the mushroom mixture stirring occasionally until the vegetables become soft.
STEP 2: Reduce to medium heat, and stir in the sherry to deglaze the frying pan, then add the herbs and continue to cook stirring occasionally until the excess liquid evaporates. Turn the heat off and let the mushroom shallot mixture cool off.
STEP 3: Place the cashews and nutritional yeast into a food processor bowl and pulse them until they become crumbly.
STEP 4: Once the cooked mushroom mixture has cooled off, add it to the food processor bowl with the crumbled cashews and nutritional yeast. Process the mixture until it becomes a thick pasty texture. Remove the pate from the food processor and place it in a serving bowl and serve at room temperature, chilled or warmed.
Ingredient notes and substitutes
Shallots– These add a delicate sweet flavor to the pate. If shallots are not available, you can replace them with an equal amount of onions in this recipe.
Garlic – I like to use fresh garlic, for fresh flavor in this hearty mushroom pate. If you don’t have fresh garlic, it can be substituted with 1/2 teaspoon of garlic powder.
Mushrooms– I like to use a mixture of white button mushrooms and cremini mushrooms. But you can use any kind of mushrooms that you like. Choose one or any combination of: white mushrooms, baby bella mushrooms (cremini mushrooms), oyster mushrooms, chestnut mushrooms, shiitake mushrooms, portobello mushrooms or dried porcini mushrooms.
Rosemary and sage can be substituted with 2 teaspoons dried sage and 1/8 teaspoon dried rosemary.
Sherry adds a subtle flavor to the pate and can be substituted with an equal amount of white wine or vegetable broth for an alchohol-free version
Cashews – These add a creamy texture to the pate and can be replaced with an equal amount of walnuts. Cashews can also be replaced with pumpkin seeds or sunflower seeds for a nut-free pate.
Nutritional yeast – This adds a cheesy umami flavor to the pate and can be replaced with parmesan cheese for a vegetarian mushroom pate.
Recipe variations
Change up your savory mushroom pate with these suggestions:
Brandy Mushroom Pate – Add three tablespoons brandy instead of sherry for a deep rich flavored pate.
Spicy – Add a half teaspoon of hot sauce or a few shakes of hot pepper flakes to the pate.
Truffle-Infused – Elevate the pate by adding truffle oil to your pate.
Roasted Garlic and Thyme – Roast garlic cloves before blending them into the mixture and add a little fresh thyme and a splash of soy sauce for a savory twist.
How to store leftovers
Mushroom pate is a great appetizer that can be made ahead of time or in larger quantities for leftovers. It can be stored in an airtight container in the fridge for up to five days. In addition, you can freeze vegan mushroom pate for up to three months in a freezer-proof container.
To defrost leftover pate, leave it in the fridge overnight. Please note that the texture may be slightly impacted by freezing the pate.
Serving suggestions
Serve mushroom pate as a dip with a side of crusty bread, on toasted bread, as a sandwich spread, tossed with pasta, baked in puffed pastry or add to your next charcuterie board.
Another great way to enjoy this savory mushroom pate is to stuff it into a boneless chicken breast, and bake it,
Tips
- If you prefer a creamy pate, add a little water to the food processor and blend until the pate is creamy.
- For the best results, let it sit for a few hours to allow time for the flavors to blend before serving.
Recipe FAQs
Yes! You can use a blender. Depending on the type of blender, you may end up with a chunkier textured pate.
Yes, this recipe as written is made with gluten-free ingredients. However, be mindful of the accompaniments you serve with it such as crackers, and bread.
You might also like these healthy appetizer recipes
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Vegan Mushroom Pate
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 1 clove chopped garlic
- 1 pound mushrooms
- 2 tablespoons chopped fresh sage
- 1/2 tablespoon chopped fresh rosemary
- 3 tablespoons dry sherry or white wine
- 1/2 cup cashews
- 2 tablespoons nutritional yeast
Instructions
- Prepare the ingredients: mince the shallots, chop the garlic, slice the mushrooms, chop the herbs
- Heat 1/2 tablespoon of olive oil in a skillet over medium heat and add the mushrooms, garlic and shallots
- cook the vegetables stirring frequently until they begin to turn brown
- add the sage, rosemary, and sherry and cook until the liquid evaporates and remove from heat
- place the cashews and nutritional yeast in a food processor and pulse them until they become crumbly
- add the mushroom mixture to the food processor and process until finely chopped – about 30 seconds. For a smoother textured pate, add a little bit of water and blend to desired consistency
- Adjust the flavor by adding a pinch of salt and pepper
Notes
- Brandy Mushroom Pate – Add three tablespoons of brandy instead of sherry and let it cook into the mushrooms before blending.
- Nut-Free Pate – Replace the nuts with an equal amount of pumpkin or sunflower seeds.
- Spicy Mushroom Pate – Add a half teaspoon of hot sauce or a few shakes of hot pepper flakes to the pa
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Wow, what a great idea to use mushrooms to make pate! I’m a mushroom lover so I have to try this out. Looks amazing!
I have never seen anything so creative in transforming something to a vegetarian recipe!
Such a wonderful pate! So elegant and vegan! Love the meatiness from the mushrooms!
Love mushrooms, pate looks delicious!
Thank you!
Such a greta recipe! Since my husband Is now vegan, I am always looking for new recipes to try out and this one is perfect for when we have friends over!
I’ve never met a pate I didn’t like so I definitely have to try this. I’d probably eat the whole jar. 😉
Drooling! This would be perfection paired with my favorite crackers (Mary’s Gone Crackers!) Genius recipe, thanks so much!