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Vegan Mushroom Pâté in a Ramekin with a Sprig of Thyme on Top
Vegan Mushroom Pâté
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

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
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
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.