Mushroom Pâté
A rich and creamy vegan mushroom pâté made with cremini and porcini mushrooms, walnuts, and sage—perfect for spreading on toasted bread or using as a dip. Quick to prepare and full of umami flavor, ideal for any holiday table.
Equipment
- 1 Mixing bowl Large
- 1 Skillet for sautéing ingredients
- 1 Food processor for blending pâté
Ingredients
Main ingredients
- 4 tablespoons Olive oil
- 1 Small onion diced
- ¾ pound Cremini mushrooms roughly chopped
- ½ ounce Dried porcini mushrooms (15 grams)
- 1 cup Boiling water for soaking porcini
- ½ cup Walnuts heaping measurement
- 1 tablespoon Fresh sage finely chopped
- 2-3 tablespoons Nutritional yeast or Parmigiano Reggiano
- ½ teaspoon Onion powder not onion salt
- Salt few pinches or to taste
- Freshly ground black pepper to taste
- 4-7 tablespoons Porcini mushroom soaking liquid
- Softened butter omit for vegan version
- Toasted baguette slices for serving
- 1-1 ½ tablespoons White truffle oil optional
Instructions
Instructions
- Soak the dried porcini mushrooms in the boiling water for 25 minutes, then strain and finely chop. Reserve soaking liquid.
- Toast the walnuts in a dry pan over medium to medium-low heat for 3–5 minutes until slightly golden.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook for 2–3 minutes.
- Add cremini mushrooms, chopped porcini mushrooms, onion powder, and a pinch of salt. Cook for 10 minutes, stirring frequently.
- Add sage and black pepper. Cook an additional 2–3 minutes. Add more salt to taste.
- Pour in porcini soaking liquid and cook for 3–5 minutes until most liquid has evaporated. Taste and adjust seasoning.
- Stir in walnuts, nutritional yeast or cheese, and remaining olive oil. Add truffle oil if using. Transfer to food processor and blend until smooth.
- Taste, adjust salt and pepper, and chill for at least 1 hour before serving.
Notes
For vegan version, omit butter and use nutritional yeast instead of cheese. Serve pâté at room temperature for best flavor. Keeps in fridge for a few days; texture may change if frozen.