Vegan Mushroom Pate

There some foods that taste incredible, but are not the most visually appealing. This vegan mushroom pate is definitely one of those foods. Look at it… it’s a mountain of gray brown stuff. It’s basically a food photographer’s worst nightmare. While I struggled with photos of this recipe, I snacked on so much mushroom pate and crackers in the process because it’s so dang good. I was never a fan of pate back when I was an omnivore. Are there really people out there who get genuinely excited about liver? Wait, never mind… I don’t want to know the answer to that question. But here I am, an eater of plants, a lover of animals, writing about my veganized pate.

In this easy vegan mushroom pate, cremini mushrooms are sauteed with onion, garlic, and thyme to create flavorful-packed mixture. The final ingredients — balsamic vinegar, mixed nuts, and extra virgin olive oil — transform the rich shroomy mixture into an indulgent spread. I feel flattered that Tony took a strong interest in this mushroom pate (even though he shouldn’t have any). I mean, pate does look like cat food after all.

Enjoy this vegan mushroom pate on bread and crackers. Use it in a sandwiches and pasta dishes, or better yet, as part of a vegan charcuterie board.

Vegan Mushroom Pate

Makes approx 2 cups of pate

Ingredients
1 lb cremini mushrooms, chopped
2 tbsp vegan butter
2 cloves of garlic, minced
1/2 large yellow onion, diced
3/4 tsp dried thyme
2 tbsp balsamic vinegar
Salt & pepper
1/2 cup mixed nuts (almonds, pecans, cashews, walnuts, etc)
1/4 cup extra virgin olive oil (or more, as desired)

Directions
In a skillet, melt the butter over medium-high heat. Add the garlic and onion. Saute until the onions are translucent and are just starting to brown, about 7-8 minutes.

Add the thyme and mushrooms. Cook over high heat until the mushrooms turn brown and release their liquid. Continue cooking until almost all of the liquid is gone.

Drizzle the balsamic vinegar over the mushrooms, then give the mixture a good stir. Taste and season with salt and pepper. Set aside to cool.

Transfer the mushroom mixture to a food processor and add the nuts. As you blend, slowly drizzle in 1/4 cup of extra virgin olive oil. Blend until your desired consistency is achieved.

Notes
I prefer an almost smooth consistency whenever I make this recipe. If you prefer a super smooth pate, continue blending and feel free to add more olive oil as needed.

This vegan mushroom pate recipe keeps up to one week refrigerated.