Mushroom Walnut Pâté – Vegan Spread Recipe
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In this mushroom walnut pâté recipe, I’ll show you how to make a vegan mushroom spread. It’s simple, quick to make with just a few ingredients and delicious. Perfect for a cold supper, a picnic or party bites.
Preparation takes about 20 minutes. Toasted walnuts and rosemary give the spread an intense flavor. If you’d like to use mushrooms in a savory sausage too, try my mushroom sausage. For more spread ideas, see my eggplant spread or recipe overview.
Here you’ll find the complete mushroom spread recipe to read through. Have fun and good luck making it!
Mushroom walnut pâté – What do you need to make it?
Ingredients per 400 g
| Ingredient | Grams | Percent |
|---|---|---|
| button mushrooms | 250 g | |
| walnuts | 125 g | |
| fresh parsley | 10 g | |
| shallots (or other onions) | 2 | |
| garlic cloves | 2 | |
| fresh rosemary | 2 tbsp | |
| soy sauce | 1 tbsp | |
| olive oil | — | |
| salt | — | |
| pepper | — |
The equipment to make mushroom walnut pâté
Frying pan
You’ll need a pan to toast the walnuts and brown the mushrooms. This develops the roasted flavors that make the spread so tasty.
Food processor, immersion blender or Thermomix
A food processor purées the ingredients into a creamy mixture. An immersion blender or Thermomix works just as well.
Jars
Use WECK jars or other jars with lids. They’ll keep your spread stored in the refrigerator.
Make mushroom walnut pâté – Step-By-Step Instructions
Toast the walnuts
Toast the walnuts in a dry pan over medium heat. Toss regularly so they brown evenly without burning. Transfer them to a bowl to cool.
Brown the mushrooms
Cut the mushrooms into small pieces or slices. Fry them without oil over high heat so they release their water. Important: Don’t use oil; the mushrooms should brown rather than simmer. This gives them a nice color and intense roasted flavor.
Prepare the shallots, garlic and rosemary
While the mushrooms are in the pan, finely chop the shallots and garlic. Chop the rosemary and put everything together in a bowl.
Fry everything together
Once the mushrooms have released their water, add a little olive oil to the pan. Add the shallots, garlic and rosemary. Fry everything together for about 5 minutes, until the mixture is a nice golden brown.
Let the mixture cool
Take the pan off the heat and let the mixture cool. This is important so the blender doesn’t have to handle hot ingredients and the flavors can settle.
Purée and season
Put the cooled mushroom mixture in the blender with the toasted walnuts and fresh parsley. Season with soy sauce, salt and pepper. Purée until creamy. Tip: If it isn’t creamy enough, add a little olive oil or another splash of soy sauce. Taste again at the end to check the salt and pepper.
Fill the jars and enjoy
Fill clean jars with your mushroom spread. Try to leave as few air pockets as possible. Or enjoy it straight away on a slice of fresh bread. Your vegan mushroom walnut pâté is ready. Enjoy!
Frequently asked questions
How long does mushroom spread keep?
How long does mushroom spread keep?
Your mushroom walnut spread keeps in the refrigerator for about a week. Fill clean jars with lids and make sure little air is trapped in the mixture. WECK jars work particularly well.
Can you freeze mushroom spread?
Can you freeze mushroom spread?
Yes, you can freeze the spread in portions. In an airtight container, it keeps in the freezer for about 3 months. Stir well after thawing, as the consistency can change slightly.
Which mushrooms work for mushroom spread?
Which mushrooms work for mushroom spread?
Button mushrooms are ideal because they’re mild and widely available. You can also use king oyster mushrooms or shiitake. Fry the mushrooms without oil over high heat so they develop roasted flavors and don’t become watery.
Is this mushroom spread vegan?
Is this mushroom spread vegan?
Yes, the recipe is completely vegan. It contains no cream cheese, butter or other animal products. The walnuts and olive oil give it its creamy consistency. For an even creamier result, add a splash of plant-based cream.
