Vegan Mushroom Pâté

This mushroom pâté is packed with savory flavor and surprisingly easy to make! This vegan and gluten-free spread makes a perfect party appetizer that everyone can enjoy.

Let me just say that I never expected pâté to be my thing. I never liked meat, and the idea of blended up meat that goes on a cracker just doesn’t appeal to me at all.

So when I first got a request for a vegan pâté recipe I figured it would never happen. But then I started planning my holiday calendar and brainstorming for appetizer recipes, and it dawned on me: mushroom pâté. Ohhhh…this could be good!

Indeed, this turned out to be one of my favorite things ever. Who knew pâté could be so good?!

What is Pâté?

Traditional pâté is made from meat, usually liver. It’s blended into a paste and sometimes shaped into a loaf. To be honest, I have no idea what it tastes like (though people tell me it’s delicious).

What Does Mushroom Pâté Taste Like?

I’m pretty confident that this stuff does not taste like meat-based pâté. But it is incredibly delicious!

This pâté tastes like (surprise!) mushrooms. But super intense, super delicious, very savory mushrooms, thanks to the inclusion of two types of mushrooms (cremini and oyster) as well as truffle oil.

I’ve added walnuts to give this vegan pâté some texture and a hint of nutty flavor.

If you’re a fan of mushrooms and nuts you’ll need to exercise some real self-restraint!

How to Make Vegan Pâté

This stuff is pretty easy to make! Start by heating up some vegan butter in a large skillet. Don’t skimp on the butter here! Browning the mushrooms in butter will bring out their flavor.

Once the butter has melted, add your cremini mushrooms. They should fit nicely in a single layer in the skillet. If they don’t, you’ll want to cook them in two batches.

Let the mushrooms cook for about 5 minutes, flip each mushroom and cook them for another 5 minutes. By now they should be tender and lightly browned on both sides. Take them out of the skillet.

Now add some more butter to the skillet and repeat that process using the oyster mushrooms. Because they’re oddly shaped, it can be tough to flip each and every individual mushroom. Instead, I let them cook for a few minutes, give them a toss with a spatula, cook a few minutes more, and then give them one more toss. This usually gets them relatively evenly browned. Take the oyster mushrooms out of the skillet and add them to the plate with the cremini mushrooms.

Add a bit more butter to the skillet, let it heat up, and add some shallots. Let the shallots cook for about 5 minutes, until they soften up, and then add some garlic. The garlic only needs about a minute to cook. Watch it carefully to avoid burning!

Add some dry sherry and thyme to the skillet, and then return the mushrooms to the skillet. Bring the liquid up to a simmer and let it cook until most of the liquid has evaporated.

The cooking is done! Time to blend the pâté. Transfer everything from the skillet to a food processor bowl and add some walnuts, truffle oil, and salt. Blend it up until it’s as smooth or chunky as you like.

You can serve your pâté immediately, or chill it for later. Pair it up with some bread slices or crackers.

Mushroom Pâté Tips & FAQ

• Can another variety of mushroom be substituted for the cremini and/or oyster mushrooms? Yup! I really like the flavor and texture that these two types give the pâté, but just about any common fresh mushroom variety would work just fine. Try button, shiitake, or hen of the woods!
• What is vegan butter and where can I get it? Vegan butter is basically dairy-free margarine. Most regular supermarkets carry it near the regular butter. Look for brands like Earth Balance and Miyoko’s.
• Is the truffle oil necessary? Technically no. The recipe will work if you leave it out, but it just won’t taste the same. Truffle oil adds so much flavor!
• Can the sherry be omitted for an alcohol-free version? Yup! But again, this ingredient adds a lot of flavor, so I encourage you to go out and get a bottle even if sherry isn’t something you normally buy.
• Make sure to check with Barnivore if and when you do buy your sherry, to ensure it’s vegan.
• Once made, your pâté will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.

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5 from 1 vote

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Vegan Mushroom Pâté

This mushroom pâté is packed with savory flavor and surprisingly easy to make! This vegan and gluten-free spread makes a perfect party appetizer that everyone can enjoy.

Course Appetizer

Cuisine French

Keyword vegan appetizer recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 16

Calories 87 kcal

Author Alissa Saenz

Ingredients

• 5 tablespoons vegan butter, divided
• 8 ounces cremini mushrooms, cleaned and sliced
• 8 ounces oyster mushrooms, cleaned and roughly chopped
• 1/2 cup finely chopped shallots (about 2 shallots)
• 4 garlic cloves, minced
• 1/4 cup dry sherry
• 1 tablespoon fresh thyme leaves
• 1 cup chopped walnuts
• 2 teaspoons white truffle oil
• 1 teaspoon salt, or to taste
• Black pepper, to taste

US Customary - Metric

Instructions

1. Melt 2 tablespoons of vegan butter in a large skillet over medium heat.

2. Add the cremini mushrooms in an even layer.

3. Cook the mushrooms for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and lightly browned on both sides.

4. Remove the mushrooms from the skillet and transfer them to a plate

5. Melt another 2 tablespoons of butter in the skillet.

6. Add the oyster mushrooms in an even layer.

7. Cook the oyster mushrooms for about 10 minutes, flipping them two to three times, until tender and browned in spots.

8. Remove the oyster mushrooms from the skillet.

9. Melt the remaining tablespoon of butter in the skillet.

10. Add the shallot and cook it for about 5 minutes, stirring occasionally, until soft and translucent.

11. Add the garlic to the skillet and cook it for about 1 minute, until very fragrant.

12. Add the sherry and thyme, and return the mushrooms to the skillet.

13. Give everything a stir and bring the liquid to a simmer.

14. Let the mixture simmer for about 5 minutes, until most of the liquid has cooked off, then remove the skillet from the burner.

15. Let the mixture cool for a few minutes while you gather the remaining ingredients.

16. Transfer the mushroom mixture to the bowl of a food processor fitted with an s-blade. Add the walnuts and truffle oil.

17. Blend the mixture until it's as smooth as you like it — anywhere from coarse and chunky, to a very smooth paste.

18. Season the pâté with salt and pepper.
    

19. Serve immediately with bread and/or crackers, or chill for later. Garnish with fresh herbs, if desired.

Recipe Notes

Makes about 2 cups.

Nutrition Facts

Vegan Mushroom Pâté

Amount Per Serving (2 tablespoons)

Calories 87 Calories from Fat 68

% Daily Value*

Fat 7.5g12%

Saturated Fat 1.4g7%

Sodium 187mg8%

Potassium 115mg3%

Carbohydrates 2.5g1%

Fiber 0.7g3%

Sugar 0.3g0%

Protein 2.1g4%

Calcium 1mg0%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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