When people think of pate, the meat version is many people’s first thought. However, there are also pate options for vegans and vegetarians. One of my favourite meat-free pates is mushroom and walnut pate, which is a simple recipe to make that is full of texture and flavour.
It is a fantastic lunch or starter to enjoy if you follow a plant-based diet, and it is a delicious meal to serve any vegan guests that come to your home. You can also serve it as a main course with your favourite bread, a crisp bread, and an accompaniment of chutney or pickle.
Making this mushroom and walnut pate is quick and straightforward, but the ingredients used mean the result is earthy and flavoursome. As it is so moreish, you will find yourself making this dish time and time again. You can adapt the recipe a little each time you make it, if you wish, experimenting with different herbs and flavours to create the perfect pate to suit your tastes.
The following recipe includes a full ingredients list and a step-by-step guide to making the pate. There are also some additional tips to help you make or adapt the recipe. Give it a try and let us know what you think.
Here is how to make a vegan mushroom and walnut pate. (Image Credit: Sarah-Rose via Flickr https://creativecommons.org/licenses/by-nd/2.0/)
Mushroom and Walnut Pate: Easy Vegan Recipe
Course: Recipes, Vegetarian and Vegan RecipesCuisine: BritishDifficulty: Easy6
servings10
minutes30
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An easy vegan recipe for mushroom and walnut pate that is delicious and quick to create.
Ingredients for the Mushroom and Walnut Pate
200g button mushrooms
100g walnuts
1 small onion, finely chopped
4 cloves of garlic, minced
1 tbsp olive oil
2 tbsp fresh parsley, finely chopped
2 tbsp fresh tarragon, finely chopped
Salt and freshly ground black pepper to taste
Directions: How to Make Walnut and Mushroom Pate
- Put a large frying pan over medium heat and add the walnuts to the dried pan.
- Toast the walnuts gently for a few minutes until the edges begin to brown. Keep an eye on the pan as walnuts can quickly burn.
- Remove the walnuts from the pan and set aside on a plate.
- Add the olive oil to the frying pan, then add the finely chopped onion and minced garlic.
- Cook for approximately four minutes until the onions and garlic begin to soften.
- Next, add the mushrooms to the pan along with the tarragon.
- Season the ingredients with salt and freshly ground pepper.
- Sautee the mushrooms for approximately eight minutes, or until the mushrooms are cooked through and turn golden.
- If the mushrooms and other ingredients are sticking to the pan, you can add a splash of water to loosen them.
- Transfer the ingredients into a food processor, including the walnuts you set aside. If your food processor is unsuitable for hot food, then you may need to leave the ingredients to cool for a few minutes first.
- Blitz the ingredients together until they form the consistency of pate. You may need to scrape around the edges of the food processor and blitz for a second time to remove any larger lumps.
Additional Tips
- If you are not a fan of tarragon, switch this ingredient to rosemary, as it will also add a delicious flavour.
- The mushroom and walnut pate is nice served with some of our red onion and caramelized chutney.
- If you are also cooking for non-vegans and want to serve an assortment of pates to your guests, then you might also like our chicken liver pate with brandy, our smoked mackerel pate with lemon, and our salmon and cream cheese pate with cucumber.
- If you enjoy reading and trying vegan recipes, then you may like to read our reviews of the best vegan cookbooks.
Have you tried this recipe for walnut and mushroom pate? Let us know your thoughts in the comments below.