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Home » Recipes

Vegetarian Mushroom Pâté

Published: Feb 20, 2023 by Kristi · This post may contain affiliate links.

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Looking for a showstopper of a vegetarian appetizer that can be prepared completely ahead of time? This Vegetarian Mushroom Pâté is for you! Rich and savory in flavor, this wholesome pâté is loved by vegetarians and non-vegetarians alike.

Best of all, it comes together in a snap and can be served very simply with crackers and maybe a little dish of pickled shallots or mustard seeds alongside. Ready to impress your guests with a stress-free hors d'oeuvre to begin a memorable meal? Let's make Vegetarian Mushroom Pâté!

Vegetarian Mushroom Pâté on crackers next to mushrooms and thyme sprigs.

Why This Recipe Works

  • The savory mushrooms and toasted almonds make a rich, savory base for this vegetarian pâté.
  • Onions, garlic, and fresh thyme contribute aromatic flavor to the dish.
  • The food processor makes quick work of creating a creamy pâté with a smooth consistency.

Ingredients

  • Mushrooms create the savory backbone of this recipe. I typically use all cremini mushrooms but regular white button mushrooms will work just fine. Should you have access to wild mushrooms, feel free to add some of those to the mix as well. Really any mushroom or combination of mushrooms will be delicious.
  • Slivered almonds help create a rich base for this pâté. Walnuts would be another good choice.
  • Both butter and olive oil bring just enough fat to the recipe to help create a luxurious mouthfeel in the finished dish. Want to make it vegan? Use a vegan butter substitute or more olive oil in place of the butter.
  • Garlic, onion and thyme bring aromatic flavor and white wine just the right amount of acidity.

Equipment needed

  • Food processor

How to Make This Recipe

  • Begin by cooking the slivered almonds in 2 tablespoons of butter over medium heat until they are toasty and golden brown. Scrape the butter and cooked almonds into the work bowl of a food processor and set aside.
Slivered almonds in a pan with a rubber spatula.
Slivered almonds in a food processor.
  • Add the remaining 2 tablespoons of butter to the pan. Once the foaming subsides, add the sliced mushrooms, onion, garlic and thyme. Cook until the vegetables are very soft and the mushrooms have browned, about 10 minutes.
Raw mushrooms and onion in a pan.
Cooked mushrooms in a pan with a rubber spatula.
  • Add the white wine and continue cooking until most of wine has evaporated, about 2 minutes more. Remove from the heat and set aside.
  • Process the toasted almonds in the food processor until a paste forms, scraping down the sides of the work bowl from time to time. While the machine is running, add the olive oil. Continue to process until the mixture is smooth and creamy.
Almonds ground to a paste in a food processor.
  • Add the mushroom mixture to the food processor and continue to process until the mixture is completely smooth. Transfer to a bowl and chill until you are ready to serve, preferably for at least a couple of hours and up to 5 days.
Almond paste and cooked mushrooms in a food processor.
Mushroom páté in a food processor.

Expert Tips

  • Be sure to brown the mushrooms thoroughly for the best flavor.
  • Take your time during the processing phase as this will help the final dish be delightfully smooth.
Vegetarian Mushroom Pâté in a bowl next to mushrooms and crackers topped with pate and pickled shallots.

FAQs

How should I store this mushroom pâté?

This pâtés should be stored tightly covered in the refrigerator.

How long will mushroom pâté keep in the refrigerator?

It will keep for up to 5 days in the refrigerator.

What should I serve with mushroom pâté?

It's wonderful spread on top of crackers, crispbread, crostini or toasted bread. It's also nice to add a little something cool, crunch and acidic on top such as pickled shallots or onions, pickled mustard seeds, quick pickled cucumbers or thinly sliced corinchons. You could also use it as sandwich spread, or simply dip crunchy vegetables into it.

Can I make this pâté vegan?

Absolutely! Simply swap out the butter for a vegan butter substitute or olive oil.

What other variations can I try?

Try a different type or mix of mushrooms or swap the almonds for walnuts. You can also add different fresh herbs or a combination. Fresh sage, parsley, tarragon and/or rosemary would all be delicious here!

Vegetarian Mushroom Pâté on a cracker topped with pickled mustard seeds.

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Crackers topped with Vegetarian Mushroom Pâtë and pickled shallots and mustard seeds.

Vegetarian Mushroom Pâté

This Vegetarian Mushroom Pâté is a showstopper of an appetizer that can be prepared completely ahead of time. Rich and savory in flavor, this wholesome pâté made with mushrooms and almonds is loved by vegetarians and non-vegetarians alike.
Print Pin Rate
Course: appetizers, condiments
Cuisine: Nordic, Scandinavian
Keyword: easy mushroom pâté recipe
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 servings
Calories: 184kcal
Author: Kristi

Equipment

  • Food processor

Ingredients

  • 1 cup slivered almonds
  • 4 tablespoons unsalted butter divided
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 pound mushrooms sliced
  • ¾ tsp. salt
  • 2 teaspoons chopped fresh thyme
  • Freshly ground pepper
  • ¼ cup white wine
  • 2 tablespoons olive oil

Instructions

  • Melt 2 tablespoons of the butter in a 12 inch skillet over medium heat. Add the almonds and sauté, stirring frequently, until they are golden brown, about 2-3 minutes. Transfer to the work bowl of a food processor and set aside.
  • Add the remaining 2 tablespoons butter to the pan. Once the foaming subsides, add onion, garlic, mushrooms, salt, thyme, and pepper. Cook, stirring occasionally, until the vegetables are soft and the mushrooms are well browned, about 10 minutes. Add the wine and continue to cook until it has evaporated, about 2 minutes.
  • Process the toasted almonds in the food processor to form a paste, scraping down the sides of the bowl as necessary. With the motor running, add the oil and process until creamy.
  • Add the mushroom mixture and process until the pâté is smooth. Salt and pepper to taste. Transfer to a bowl, cover and chill for at least 2 hours prior to serving. Serve cool or at room temperature. The pâté will keep for up to 5 days in the refrigerator.

Notes

  • Be sure to brown the mushrooms thoroughly for the best flavor.
  • Take your time during the processing phase as this will help the final dish be delightfully smooth.
  • The pâté will keep for up to 5 days tightly covered in the refrigerator.
To Make it Vegan: Swap the butter for a vegan butter substitute or olive oil.
Other Variations: Try a different type or mix of mushrooms or swap the almonds for walnuts. You can also add different fresh herbs or a combination. Fresh sage, parsley, tarragon and/or rosemary would all be delicious here!
 

Nutrition

Calories: 184kcal | Carbohydrates: 6g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 184mg | Potassium: 311mg | Fiber: 3g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

If you loved this recipe, give it a star review! Also, snap a picture of your Vegetarian Mushroom Pâté and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

More Nordic/Scandinavian Recipes

  • Overhead view of Spiced Pear Cake with Cardamom next to pears and cardamom pods.
    Spiced Pear Cake with Cardamom
  • Close up of Danish Pancakes (æbleskiver) next to raspberry jam.
    Æbleskiver (Danish Pancakes)
  • Close up of Tomte Muffin cut in half.
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  • Featured image for Kale and Butternut Squash Salad.
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