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vegan mushroom and walnut pate

Vegan Mushroom and Walnut Pate

A quick and easy holiday appetizer that will wow even the carnivores!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine American
Servings 8 people

Ingredients
  

  • 1 cup toasted walnuts
  • 1 tbsp olive oil
  • 1 yellow onion or 2 shallots, minced
  • 2.5 cups mushrooms of choice, sliced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/4 cup parsley, finely chopped
  • 1 tsp thyme, fresh finely chopped or 1 tsp dried
  • 1 tsp rosemary, fresh finely chopped or 1 tsp dried
  • 1 tbsp cherry port or sherry
  • 1-2 tsp Meyer lemon, juiced
  • salt/pepper to taste

Instructions
 

  • Toast the walnuts in a large dry skillet over medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges remove them from the heat. Remove the walnuts from the pan and set aside to cool.
  • Return the pan to the heat and add the olive oil. When hot add the onions and sauté until the onions soften and turn translucent about 4 minutes. Add in the garlic and sauete for a minute. Add the mushrooms, parsley, rosemary, thyme, salt, and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. As the mushrooms cook they will release their own liquid. Add in the cherry port (or sherry) to deglaze the pan.
  • Add the mushrooms to the food processor (or let cool first) then place in food processor. Pulse, stopping to scrape the sides as needed until you reach the desired pâté texture.
  • Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.

Notes

  • Switch the fresh herbs for dry however use half the amount
  • Can be made a day ahead and store in airtight container
  • Serve with fig jam, pickled onions, or even boiled egg (if not vegan). 
  • Substitute walnuts for hazelnuts, almonds, pine nuts, or cashews.
Keyword holiday appetizers, vegetarian