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!
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
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.
- 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.
- 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.
- 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.
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.
FAQs
This pâtés should be stored tightly covered in the refrigerator.
It will keep for up to 5 days in the refrigerator.
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.
Absolutely! Simply swap out the butter for a vegan butter substitute or olive oil.
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!
Related Recipes
Looking for more delicious Scandinavian-inspired appetizer ideas? Give these a try:
Vegetarian Mushroom Pâté
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.
Nutrition
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.
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