Mushroom Pâté
Made with two kinds of mushrooms, walnuts and sage, this pâté is rich, refined, easy to prepare and it’s vegan. It will be just the thing to serve on your holiday table that will make both vegetarians and carnivores happy.





Mushroom Pâté
Ingredients
- 4 tablespoons olive oil
- 1 small onion, diced
- 3/4 pound cremini mushrooms, roughly chopped
- 1/2 ounce dried porcini mushrooms (15 grams)
- 1 cup boiling water
- 1/2 cup walnuts (heaping measurement)
- 1 tablespoon fresh sage, finely chopped
- 2-3 tablespoons nutritional yeast (or Parmigiano Reggiano)(See Note)
- 1/2 teaspoon onion powder (not onion salt)
- salt, few pinches or to taste
- freshly ground black pepper
- 4-7 tablespoons porcini Mushroom soaking liquid
- Softened Butter (omit for vegan version)
- Toasted baguette slices for serving
- 1-1 1/2 tablespoons white truffle oil (optional)
Recipe Update on 12/14/18: Use the greater quantities for each ingredient listed with a range for bolder flavor (porcini liquid, nutritional yeast, truffle oil)
Instructions
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Soak the dried porcini mushrooms in one cup boiling water for 25 minutes. Once rehydrated strain them out and chop them but make sure to reserve the liquid for later.
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Toast the walnuts in a dry pan over medium to medium low heat. You want a little bit of golden coloring but no burns so watch your heat. This should take no more than three to five minutes.
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Heat two tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook for two to three minutes. Watch your heat so the onion doesn't burn.
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Add both the cremini mushrooms, porcini mushrooms, onion powder and a pinch or two of salt and cook over medium or medium low heat for about 10 minutes. The liquid that the mushrooms expel will evaporate during this time and you will start to see some caramelization towards the end of 10 minutes. The goal is to gain more flavor from the caramelization without burning the mushrooms so watch your heat carefully and stir frequently.
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Add the sage, a dash or two of black pepper and cook for another two to three minutes. Add another small pinch of salt if you feel it needs it. You want the mushrooms to be well-seasoned without being salty and keep in mind that when you blend the walnuts into the mixture, the seasoning will be toned down somewhat.
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Add the reserved porcini soaking liquid and cook for another three to five minutes, scraping up the browned bits in the pan. Taste again for seasoning. (Tip: Don't stir the soaking liquid to keep the grit from the mushrooms at the bottom of the container. Collect the four tablespoons water from the top with a measuring spoon.)
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Stir the walnuts, nutritional yeast and remaining two tablespoons olive oil into the mixture and transfer to a food processor. Add the white truffle oil if using and process until the mixture's texture is to your liking. I prefer a smooth pâté. (You can toss all of the ingredients into the food processor without stirring in the walnuts and nutritional yeast into the pan but I process in two batches). You shouldn't need to add anymore oil but if the mixture is too dry, add another tablespoon olive oil.
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This recipe makes two cups pâté and you can store in one large ramekin or several smaller ones like I've done. For the vegan version, omit the butter topping I've added to one of my portions (pictured). If using the butter topping just spread the softened butter on top and smooth before chilling.
Recipe Notes
- Pâté is best served at room temperature so remove from the refrigerator and let it sit for at least 20 minutes before serving.
- My favorite brand of nutritional/brewer's yeast is Lewis Labs and it's only available online. I've recently tested Bluebonnet "Super Earth Brewer's Yeast Powder" and it's what I used in this recipe with great results. It's priced better and available at Whole Foods. These two brands are unfortified, unsweetened and non-bitter. They have a good cheesy flavor.
this pate sounds delicious and your photography is stunning! Can’t wait to try this!
What an awesome compliment–thank you, Nicole! I hope you like this pâté if you try it. 🙂
I was so intrigued by your description of Corsica, that I had to look it up even to the point of seeing what was out there on Airbnb. It’s absolutely gorgeous there. Maybe it’s in my future. But also I love this mushroom patê recipe. It looks scrumptious. Your photos are amazing and I get inspired every time I see some of them. Thanks for your posts.
As far as I know Corsica is still not a top destination for Americans but it should be. It’s beautiful and rugged and the beaches!
So appreciate your very generous compliment, Kristy. Thank you so much!!
I can’t wait to get to the French Riviera and this mushroom pâté looks so perfect for holiday entertaining!
I want to make this for Thanksgiving. Do you think it can be frozen for a few weeks? Or should I make it the day before. Thanks. I’m excited!
Hi, Mimi. I haven’t tested this in the freezer so I’m not sure how well it would keep. I’d recommend making it two days before. The flavors kept for several days so this should be no problem. Hope you like it!!