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 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.
I like this mushroom pate recipe because it’s fairly simple to make and tastes even better the next day after the flavors have had time to meld together. The most time-consuming part of making this pate is the first step of roasting the mushrooms, but it’s worth it for that extra earthy flavor, I promise.
Ingredients for Mushroom Pate
- 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
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
- Mozzarella Stuffed Mushrooms
- Vegan Stuffed Mushroom Dip
- Mushroom Ricotta Crostini
- Truffle Popcorn
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Mushroom Pate
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!
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.