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    Home » Recipe

    Vegan Mushroom Pâté with Walnuts and Thyme

    Feb 6, 2017 · by Kate Kasbee · Modified: Aug 22, 2022

    Jump to Recipe·5 from 1 review
    mushroom pâté this 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!

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    mushroom pâté

    Vegan Mushroom Pâté with Walnuts and Thyme

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Well Vegan
    • Prep Time: 5 mins
    • Cook Time: 35 mins
    • Total Time: 40 minutes
    • Yield: 6 servings 1x
    • Category: Appetizer
    • Cuisine: Vegan
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    Description

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


    Ingredients

    Units Scale
    • 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

    Instructions

    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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    1. Liz

      July 01, 2021 at 8:59 am

      I’ve made this several times and it’s really delicious! Such a great sun for the “other” pâté 🙂
      Thank you!
      (Am making it again as I write!)

      Reply

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