Mushroom and Walnut Pâté
In short: A rich, spreadable vegan pâté of browned mushrooms, toasted walnuts, garlic and thyme, good on toast, crackers and in sandwiches. It takes about 35 min in total and makes 10 servings.
- Prep
- 15 min
- Cook
- 20 min
- Resting
- 2 h
- Total
- 35 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 120 kcal
Mushrooms cooked until dry and deeply browned have a savory, almost meaty flavor, and toasted walnuts give them the richness and texture of a classic pâté. Blended with garlic, thyme and a little tamari, they make a firm, spreadable paste that slices neatly when chilled. It suits festive tables and picnic boards as well as everyday lunches on toast. The one rule is to cook off all the mushroom liquid, or the pâté turns watery.
Instructions
- Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, shaking the pan, until they smell nutty. Tip them onto a plate to cool.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the onion for 5 minutes, until soft and translucent.
- Add the remaining tablespoon of oil and the mushrooms. Cook over medium-high heat for 10 to 12 minutes, stirring often, until all the liquid has evaporated and the mushrooms are browned.
- Stir in the garlic and thyme for 1 minute. Pour in the wine and let it bubble until almost gone, then take the pan off the heat.
- Tip the mushroom mixture into a food processor with the walnuts, tamari, lemon juice, extra virgin olive oil, salt and pepper. Pulse to a coarse, spreadable paste.
- Taste and adjust the seasoning. Pack the pâté into a small bowl or loaf pan lined with plastic wrap, smooth the top and chill for at least 2 hours, until firm.
- Serve from the bowl, or turn it out and slice. Scatter with thyme leaves and serve with toast, crackers or pickles.
Tips
- Use a mix of mushrooms, such as cremini with a few shiitake, for a deeper flavor. Wipe them clean rather than rinsing them, so they do not soak up water.
- Swap the walnuts for toasted pecans or hazelnuts. A teaspoon of Dijon mustard or a splash of balsamic vinegar adds sharpness.
Questions and answers
How long does mushroom pâté keep?
It keeps for up to 5 days in a covered container in the fridge. Press plastic wrap onto the surface to stop it from darkening.
Can I freeze mushroom walnut pâté?
Yes. Freeze it in a sealed container for up to 2 months and thaw it in the fridge overnight. The texture may be a little softer, so stir it before spreading.
What do I serve with mushroom pâté?
Serve it on toasted bread or crackers with pickles, radishes or chutney. It is also good in sandwiches in place of cheese or cold cuts.
How long does it take to make Mushroom and Walnut Pâté?
About 35 min in total: 15 min of preparation and 20 min of cooking.
How many calories are in Mushroom and Walnut Pâté?
About 120 kcal per serving, with 3 g of protein, 4 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 120 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 4 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 215 mg |
Estimated values, calculated from the ingredients.
