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Home » Recipes » Lunch & Dinner

Vegan Mushroom Pâté (GF)

Last updated - July 11, 2021; Published - February 19, 2020 By Rhian Williams 55 Comments

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A collage of vegan mushroom pâté photos

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!

Vegan pâté in a glass jar with two crackers spread with pâté on a blue plate

This Vegan Mushroom Pâté is full of flavour, subtly herbed and has a velvety texture. It's healthy and nutritious, is a good source of protein and fibre and tastes like a vegetarian liver pâté, according to readers who've made it! It can be made in advance, makes a great appetiser for entertaining and is perfect for Thanksgiving or Christmas.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

  • Fry the onion and garlic for around 10 minutes until softened.
Diced onion and chopped garlic being fried in a black frying pan
  • Add the mushrooms and fry for a further 5 minutes until softened.
Diced onion and sliced mushrooms being fried in a black frying pan
  • Place all the ingredients in a food processor or blender.
Fried sliced mushrooms, diced onion, white beans, walnuts, yellow nutritional yeast and dried green herbs in a food processor
  • Whizz until completely smooth - you might need to mix it around a few times.
  • Taste and adjust seasoning if necessary.
A smooth beige paste in a food processor against a marble background
  • Enjoy immediately, or leave in the fridge for a few hours to firm up before serving.

Substitutions you can make

  • 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).
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 long does Vegan Pâté keep for?


It keeps for up to a few days. 

How do you store 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.

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.

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. 

Serving suggestions

  • This vegetable 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.
A glass jar filled with vegan mushroom pâté topped with herbs on a blue plate with two rectangular crackers spread with pâté and decorated with pumpkin seeds, chopped red chilli and green herbs

More vegan appetizers

  • Muffin Tin Sushi Cups
  • Pumpkin Hummus
  • Spinach Artichoke Dip
  • Brie Cheese
  • Sausage Rolls

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.

Watch how to make this recipe

Pâté in a glass jar with two crackers spread with pâté on a blue plate

Vegan Mushroom Pâté (GF)

This Vegan Pâté is rich and meaty, smooth and silky and so easy to make. It's nutritious and makes a great appetiser, 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!
4.36 from 45 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: French
Keyword: mushroom pâté, vegan pâté, vegetable pâté, vegetarian pâté
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 260kcal
Author: Rhian Williams

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 (½ cup) walnuts (or sub sunflower seeds)
  • 2 tablespoons nutritional yeast
  • ½ 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.

Video

Notes

  • 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)!
  • Nutrition Facts
    Vegan Mushroom Pâté (GF)
    Amount Per Serving
    Calories 260 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 4g20%
    Sodium 63mg3%
    Potassium 680mg19%
    Carbohydrates 29g10%
    Fiber 7g28%
    Sugar 2g2%
    Protein 12g24%
    Vitamin C 3mg4%
    Calcium 94mg9%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Natalie Scott

      January 24, 2022 at 6:57 pm

      5 stars
      I made this recipe and its AMAZING! I absolutely love it, the best vegan pate ever. Delish on some seeded fresh bread or some toast, I'm on my way to make another batch after I've typed this! Thank you for sharing this fabulous recipe <3 <3

      Reply
      • Rhian Williams

        January 24, 2022 at 7:27 pm

        Thank you so much, so happy to hear that!

    2. Joyce

      April 10, 2022 at 3:43 am

      5 stars
      Any tips on how to make this oil free? Simply omit the oil or should I sub the oil with another ingredient?

      Reply
      • Rhian Williams

        April 10, 2022 at 10:44 am

        You can simply omit the oil!!

      • Elaine

        January 31, 2023 at 5:46 pm

        But Rhian Williams - How do you saute the onions, garlic and mushrooms without oil?

      • Rhian Williams

        February 01, 2023 at 8:28 am

        You can cook them in a small amount of water!

    3. Cáit

      December 10, 2022 at 11:35 am

      5 stars
      Rhian, I can’t get enough of your mushroom patè.
      I like to add a teaspoon of Brandy to it and serve it with vegan, gluten free crackers, thinly sliced pears and a drizzle of honey.🤪😜😋😋😋🎄🦌🎅🏻🦌🎄

      Reply
      • Rhian Williams

        December 13, 2022 at 2:16 pm

        Thank you so much for sharing, that sounds delicious!!

    4. Loren

      December 28, 2022 at 3:54 pm

      Hi, I would like to make this recipe but I don't have miso and it might be difficult to have some where I live, is it possible to remove it or to have a substitute? Thank you in advance.

      Reply
      • Rhian Williams

        December 29, 2022 at 4:41 am

        Hi! Yes you can just leave it out or use some soy sauce (or tamari if gluten-free). Hope that helps!

    5. Anonymous

      February 05, 2023 at 2:14 am

      5 stars
      Took this paté to a dinner party and it was a hit! Thanks

      Reply
      • Rhian Williams

        February 05, 2023 at 5:34 am

        Thank you so much!

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    Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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