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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.
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Course: appetizers, condiments
Cuisine: Nordic, Scandinavian
Keyword: easy mushroom pâté recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 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