This Vegan Pâté is rich and meaty, smooth and silky and so easy to make. It’s nutritious and makes a great appetizer, lunch or snack that everyone will love! Made with mushrooms and walnuts, it’s a delicious and elegant recipe that tastes just like a vegetarian version of French liver pâté!
Why you’ll love this Vegan Mushroom Pâté:
- it’s full of flavour
- it’s rich
- it’s creamy
- it has a velvety texture
- it’s subtly herbed
- it tastes like a vegetarian liver pâté (according to readers who’ve made it!)
- it’s healthy and nutritious
- it’s a good source of protein and fibre
- it’s easy to make
- it can be made in advance
- it makes a great appetiser for entertaining
- it’s perfect for Thanksgiving or Christmas
- it’s delicious in sandwiches!
What kind of mushrooms should you use to make Mushroom Pâté?
- The recipe will work with any type of mushrooms. But for ease, convenience and affordability, I recommend button/chestnut mushrooms.
- But you can also use portobello mushrooms, or shiitake mushrooms if you prefer the flavour of those.
- I wouldn’t recommend oyster mushrooms or king oyster mushrooms, because they won’t add as much flavour.
- For an even stronger mushroom flavour, you could add some soaked porcini mushrooms when frying the mushrooms.
- You could even add a little truffle oil for an indulgent twist and extra mushroom flavour!
How to make this Vegan Mushroom Pâté
Scroll down to the bottom of the post for the full recipe.
- Fry the onion and garlic for around 10 minutes until softened.
- Add the mushrooms and fry for a further 5 minutes until softened.
- Whizz until completely smooth – you might need to mix it around a few times.
- Taste and adjust seasoning if necessary.
- Enjoy immediately, or leave in the fridge for a few hours to firm up before serving.
Substitutions you can make to this recipe:
- you can replace the white beans with green lentils
- you can replace the dried herbs with fresh herbs – parsley, thyme and rosemary all work well
- for a nut-free version, you can replace the walnuts with sunflower seeds
- if you don’t like mushrooms, you can replace them with roasted eggplant (aubergine) or zucchini (courgette).
How long does this Vegan Pâté keep for?
It keeps for up to a few days.
How do you store Vegan Pâté?
You can store it covered in the fridge.
Can you freeze Mushroom Pâté?
No – I wouldn’t recommend freezing mushroom pâté as it will affect the texture.
Tips for preparing ahead:
As this Vegan Pâté keeps well covered in the fridge for up to a few days and the flavour and texture actually improves over time, it’s perfect for preparing ahead.
You can make it according to the instructions and just store it in the fridge until you serve it. For optimum texture, I’d recommend storing it in the same container you want to serve it in.
How to serve this Vegetable Pâte:
- This vegan pâté works well as an appetizer for sharing with guests, served with crackers, vegetable crudités or tortilla chips.
- It can also be eaten for breakfast as a mushroom spread for toast!
- It’s also delicious in a sandwich – you can find my favourite gluten-free vegan bread recipes here and here.
What do you eat with Mushroom Pâté?
If you’re entertaining, it works great alongside some other dips like this French Onion Dip and this Italian Hummus, or as part of a charcuterie board with a Vegan Cheese Ball, olives, nuts and dried fruit etc.
What do you serve with Pâté as a starter?
- This vegetable pâté can also be enjoyed as a starter, and would be particularly nice spread over some crusty bread or toast drizzled with olive oil.
- This vegan pâté works well with something a little tangy, so you could drizzle over a little balsamic vinegar or top with sliced pickled onions, sauerkraut or even kimchi!
- A little heat from mustard or sriracha works well too.
- Or you could top it with some cress, watercress, rocket (arugula) or sliced radish.
More vegan appetizers:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Mushroom Pâté (GF)
Ingredients
- 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
- 1 onion , diced
- 2 garlic cloves , minced
- 70 g (2.5 oz) mushrooms , sliced (I used chestnut/button mushrooms)
- 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
- 50 g (1/2 cup) walnuts (or sub sunflower seeds)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon dried herbs (I used a mixture of dried rosemary, sage and thyme)
- 1 teaspoon miso (ensure gluten-free if necessary)
- Salt + pepper to taste
Instructions
- Heat up the oil and add the onion and garlic once hot
- Fry for around 10 minutes until softened
- Add the mushrooms and fry for a further 5 minutes until softened
- Place the cooked onion, garlic and mushrooms in a food processor or blender along with all the other ingredients, and whizz until completely smooth - you might need to mix it around a few times
- Taste and adjust seasoning if necessary
- Enjoy immediately, or leave in the fridge for a few hours to firm up before serving
- Keeps covered in the fridge for a few days
Notes
What kind of mushrooms should you use to make Mushroom Pâté?
- The recipe will work with any type of mushrooms. But for ease, convenience and affordability, I recommend button/chestnut mushrooms.
- But you can also use portobello mushrooms, or shiitake mushrooms if you prefer the flavour of those.
- I wouldn’t recommend oyster mushrooms or king oyster mushrooms, because they won’t add as much flavour.
- For an even stronger mushroom flavour, you could add some soaked porcini mushrooms when frying the mushrooms.
- You could even add a little truffle oil for an indulgent twist and extra mushroom flavour
- If you don't like mushrooms, you can replace them with roasted eggplant (aubergine) or zucchini (courgette)!
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Jaime
Hi there. I would love to make this but my boyfriend is allergic to walnuts ( he can have other nuts, strange I know lol ) can I replace with a different nut or something else.?
Thank you !
Rhian Williams
You can replace the walnuts with sunflower seeds! Hope that helps!
Liz
Hi I’d like to make this for Christmas I know you said it will keep in the fridge for a couple of days but could I freeze it ?
Rhian Williams
Hmm I’m not sure! I think freezing it would affect the texture a bit so to be on the safe side I wouldn’t recommend freezing it! Sorry!
Mervyn
Hi Rhian,I’m just trying your Vegan Mushroom Pate which I made yesterday,because I wanted to try something different on my whole meal Toas but bother Crackers instead,the only substitute i made was that I used Soy Sauce instead of Miso but the flavour was lovely so thankyou for the lovely Recipy,yours sincerely Mervyn
Rhian Williams
Thank you so much, so glad you liked it!!