Vegan Mushroom Pâté with Walnuts and Thyme

mushroom pâté

Note: Items in photo may be slightly different than recipe.

Traditionally a meat-based dish, we gave pâté a plant-based makeover with hearty mushrooms, which impart a delightful umami flavor, walnuts and thyme.

The result is a savory, highly spreadable paste that tastes divine on crackers or a sandwich. In fact, did you know that pâté is not only a mainstay of hors d’oeuvre trays (and our vegan charcuterie board), it’s also a key ingredient in the Vietnamese bánh mì sandwich? Since a vegan bánh mì can be a tricky to come by in traditional restaurants, you can rest assured you now have one of the key ingredients to make them at home.

Pulse in the food processor a bit longer for an ultra-smooth result, or leave it a bit chunky to experience the many layers of texture. You can serve this Mushroom Pâté hot or cold, but it tastes best at room temperature. Choose your own adventure!

Vegan Mushroom Pâté with Walnuts and Thyme
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Vegan
Serves: 6 servings
  • 1 Tbsp. + 2 tsp. olive oil, divided
  • 1 cup yellow onion, diced
  • 1 lb. Baby Bella mushrooms, sliced
  • 1 Tbsp. fresh thyme
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ⅔ cup walnuts, toasted
  • ¼ cup white wine
  1. In a large skillet, heat 2 teaspoons of olive oil over medium-low. Add the onion and sauté until it starts to brown, about 7 minutes.
  2. Add mushroom, thyme, salt and pepper. Cook until all of the liquid from the mushroom has evaporated, 18-20 minutes.
  3. Add the wine and turn up the heat to medium. Cook until the liquid evaporates again, 8-10 minutes.
  4. Transfer mushroom mixture to a food processor with the walnuts and another tablespoon of olive oil. Blend for about 30 seconds, until the mixture is smooth.
  5. Transfer to a serving bowl and chill in the refrigerator for a few hours before serving.


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