Vegan Mushroom & Walnut Pâté
The perfect party appetizer. Quick and easy to make, can be made ahead of time, full of flavour, a total crowd pleaser. Perfect for the holidays or Thanksgiving.
The perfect party appetizer. Quick and easy to make, can be made ahead of time, full of flavour, a total crowd pleaser. Perfect for the holidays or Thanksgiving.
- Carbohydrate 35.7002525442531 g
- Cholesterol 0 mg
- Fat 77.6620701279446 g
- Fiber 12.8332409729203 g
- Protein 34.216796468449 g
- Saturated Fat 4.84887645247492 g
- Serving Size 1 1 Serving (503g)
- Sodium 31.2789487353716 mg
- Sugar 22.8670115713329 g
- Trans Fat 7.1530170700187 g
- Calories 907 calories
Step-by-step
- 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 onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.
- Return the pan to the heat and add the olive oil. When hot add the onions and garlic and sauté until the onions soften and turn translucent about 4 minutes.
- Add in all the remaining ingredients, the mushrooms, parsley, rosemary, salt, and pepper and sauté until the mushrooms have cooked and reduced in size, another 5 - 8 minutes. If the mushrooms are sticking to the pan you can add a small splash of water to help release them. As the mushrooms cook they will release their own liquid.
- If your food processor can handle hot food, add the mushrooms to the food processor along with the walnuts. If not, just let the mushrooms and walnuts cool first.
- Pulse, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation.
- Press into a container for serving using a spatula to smooth it, and let it chill completely in the fridge before serving.
Plant-based spreads achieve rich mouthfeel through lipid integration rather than dairy fats, requiring careful attention to walnut oil release during processing. Toasting nuts over medium heat breaks down bitter surface tannins while warming essential oils, making them more receptive to blending. Watch the edges of the walnut pieces closely; remove them from the pan the exact moment they brown to prevent acrid flavors from transferring into the mixture. Sautéing sliced button mushrooms alongside chopped yellow onion and minced garlic forces out excess water content before pureeing, ensuring the final spread holds its shape rather than weeping liquid across the serving platter. Fresh rosemary and parsley contribute essential aromatics that cut through the density of the nuts.
Preparing this dish ahead of time actually improves the overall texture, allowing the flavors to meld uniformly during refrigeration for up to three days. Seal the container tightly with plastic wrap pressed directly against the surface to prevent oxidation and discoloration. Freezing is not recommended because the high water content in mushrooms alters cell walls upon thawing, causing the emulsion to break and release moisture. For dietary variations requiring nut-free options, roasted pumpkin seeds serve as a direct replacement at a one-to-one volume ratio without altering the required cooking times.
