Mushroom Pate ~
This savory holiday appetizer is packed with meaty mushroom flavor!
Serve canape style with toasted baguette slices or crackers as a standalone appetizer, or add to a charcuterie board with cornichons, nuts, cheeses, fruits, and raw veggies.
Vegan Mushroom Pate
As you may already know, traditional pate is meat-based. Since we don’t do that here, we’re using fresh mushrooms instead. Mushrooms work particularly well for vegan pate because they have a naturally meaty texture and umami flavor. Combine them with the earthiness of walnuts and a few other savory ingredients, and you’ve got a spreadable snack everyone can enjoy.
As a home cook who’s been creating plant-based meals for over 13 years, I know how important it is to have easy, delicious, and crowd-pleasing recipes in your collection, especially for holidays and gatherings. This Mushroom Pate is full of savory flavor and packed with wholesome ingredients. I’ve made this many times, served as a spread or as part of a charcuterie board, and it’s always a hit with guests.
Mushroom pate is fairly simple to make yet feels a little fancy and tastes even better the next day after the flavors have had time to meld. The most time-consuming part is the first step of roasting the mushrooms, but it’s worth it for that extra earthy flavor, I promise.
Ingredients for Mushroom Pate
You will need the following:
- Cremini Mushrooms – Creminis, also known as baby bella mushrooms, are perfect for pate because they have a meaty texture and rich, earthy flavor.
- Yellow Onion – Adds sweetness and depth to the pate. Make sure to chop them finely to help them blend smoothly into the mixture.
- Olive Oil – A little oil helps to roast the mushrooms and onions to perfection. Olive oil will be used in two stages: to roast the veggies and blend everything together later.
- Almonds – Toasting the almonds brings out their flavor and gives the pate a nice texture. They’ll be chopped into a coarse meal for a spreadable consistency.
- Firm Tofu – Adds creaminess and structure to the pate without overpowering the flavors. Pressing it helps remove excess moisture, giving the pate the right texture.
- Tahini – This sesame paste adds richness and a subtle nutty flavor. It’s a great complement to the other ingredients and gives the pate its smooth consistency.
- Tamari – Tamari is a gluten-free soy sauce alternative that enhances the savory flavor of the pate. It adds depth and helps balance the other ingredients.
- Lemon Juice – Adds a touch of brightness to the pate. It cuts through the richness and helps balance the earthy flavors.
- Garlic – Minced garlic brings an aromatic depth and ties everything together in the pate.
- Fresh Thyme – A little bit of thyme adds an herbal, savory finish. Fresh is best but a small pinch of dried thyme can be used if needed.
How to Make Mushroom Pate
STEP ONE: Preheat the oven to 350°F.
STEP TWO: In a medium bowl, combine the chopped mushrooms and onion. Drizzle with 2 tablespoons olive oil; toss to coat. Spread the mixture onto a parchment-lined, rimmed baking sheet. Season with salt and pepper. Bake for 1 hour, until dark brown and mostly dry. Set aside to cool.
STEP THREE: Use a food processor to chop the almonds to a coarse meal texture. Transfer chopped almonds to a large bowl and set aside. Add the tofu, remaining 1/4 cup oil, tahini, tamari, lemon juice, garlic, and thyme. Puree until the consistency is smooth.
STEP FOUR: Transfer the tofu mixture to the bowl with the almonds; stir to combine.
STEP FIVE: Add the mushroom mixture and stir again to distribute throughout.
STEP SIX: Adjust seasoning to taste then cover and refrigerate until chilled, at least 2 hours and up to overnight. This is one of those recipes that tastes best the next day!
More Easy Appetizer Recipes You’ll Love!
- Vegan Whipped Feta Dip
- Savory Herb Mushroom Dip
- Mozzarella Stuffed Mushrooms
- Vegan Stuffed Mushroom Dip
- Mushroom Ricotta Crostini
- Truffle Popcorn
Tried this recipe? Leave a star rating and share your experience in the comments below. Thanks for being part of our home cooking community!
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Mushroom Pate Recipe
Ingredients
- 24 ounces cremini mushrooms de-stemmed and finely chopped
- 2 cups yellow onion finely chopped
- 1/4 cup + 2 tablespoons olive oil divided
- 1 cup almonds toasted
- 7 ounces firm tofu pressed and drained
- 1/4 cup tahini
- 2 tablespoons + 2 teaspoons tamari
- 1 1/2 tablespoons lemon juice
- 1 teaspoon garlic minced
- 1/2 teaspoon fresh thyme leaves chopped
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine the chopped mushrooms and onion. Drizzle with 2 tablespoons olive oil; toss to coat. Spread the mixture onto a parchment-lined, rimmed baking sheet. Season with salt and pepper. Bake for 1 hour, until dark brown and mostly dry. Set aside to cool.
- Use a food processor to chop the almonds to a coarse meal texture. Transfer chopped almonds to a large bowl and set aside. Add the tofu, remaining 1/4 cup oil, tahini, tamari, lemon juice, garlic, and thyme. Puree until the consistency is smooth.
- Transfer the tofu mixture to the bowl with the almonds; stir to combine.
- Add the mushroom mixture and stir again to distribute throughout.
- Adjust seasoning to taste then cover and refrigerate until chilled, at least 2 hours and up to overnight. This is one of those recipes that tastes best the next day!
Nutrition
This post was updated on March 20, 2025.
Rosanna
I served this as a canapé at a dinner party and it went down a storm! Thank you so much for the recipe
Giangi
Amazing! Rich in texture and so savory, A must try during the holiday season.
Thank you for sharing.
Judith
This looks delicious! Great to come across this meat free pâté recipe. Looking forward to trying it.
Andrea
this mushroom pate is going to be an absolute hit at our thanksgiving table this year! so excited to whip it up!
Katie
This pate is incredible! It’s super easy to make and so delicious. Everyone was asking for the recipe when I made it for gameday!
Amy
I am allergic to soy. Is there a substitute for the tofu? This looks amazing!
thiswifecooks
Hi Amy ~ I have only used tofu to make this pate. Unfortunately, I’m not aware of a comparable substitute for this recipe.
Kaiya
Would it be possible to freeze this, i need to make it several days in advance?
thiswifecooks
Yes, since the mushroooms are already cooked, I think this should be fine in the freezer. Just be sure to cool it completely before teansferring ot to the freezer in an airtight container.