Vegan Mushroom Pate

Vegan Mushroom and Nut Pate RecipeThere 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

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)

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.

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.

Vegan Mushroom and Nut Pate RecipeVegan Mushroom and Nut Pate Recipe

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  • Reply
    Catherine @ To & Fro Fam

    This is such a great idea! At potlucks and other gatherings, most of the dips aren’t vegan. I bet this mushroom pate would please everyone, carnivores included!

  • Reply

    Pates are fantastic but a total pain to make photogenic on their own, but you did a great job – the texture really looks like the real thing here!

  • Reply
    Erin @ Platings and Pairings

    Love mushroom pate! My dad has been making a version of this for 30 years but he cooks it in a loaf pan baked in the oven in a water bath. Then he weights it down as it cools so that it’s firm and sliceable… This version looks equally as delicious and so much easier!

  • Reply

    I love a good pate! This is such a fun dish to add to a great cheeseboard and the texture of mushrooms is spot on for a traditional pate!

  • Reply

    I didn’t think this sounded very good until I read the ingredients and realized that it’s most likely delicious! Lol. I’d snack on this vegan spread!

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