Mushroom and Walnut Pâté
This rich and earthy mushroom and walnut pâté makes a perfect starter, addition to a veggie charcuterie board, or a delicious topping for crackers. It’s quick to make, packed with umami flavour, and can easily be made vegan.
Ingredients:
- 250g chestnut or button mushrooms, finely chopped
- 100g walnuts, toasted
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp olive oil (or butter for non-vegan)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp balsamic vinegar
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Splash of water or vegetable stock, as needed
Instructions
Prepare the Walnuts
- Toast the walnuts in a dry pan over medium heat for 3–4 minutes until fragrant. Remove from the heat and let cool.
Cook the Mushrooms
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Add the garlic and thyme, cooking for an additional minute until fragrant.
- Add the chopped mushrooms and cook for 8–10 minutes until they release their moisture and begin to brown. Stir occasionally.
Season the Mixture
- Stir in the soy sauce, balsamic vinegar, nutritional yeast (if using), salt, and black pepper. Cook for another 2–3 minutes, allowing the flavours to meld.
Blend the Pâté
- Transfer the mushroom mixture to a food processor along with the toasted walnuts and parsley. Pulse until smooth but still slightly textured, adding a splash of water or vegetable stock if the mixture is too thick. Adjust seasoning to taste.
Chill and Serve
- Transfer the pâté to a serving bowl or ramekin. Cover and refrigerate for at least 1 hour to allow the flavours to develop.
- Serve chilled or at room temperature with crackers, fresh bread, or vegetable crudités.
Tips:
- For extra creaminess, add a tablespoon of cream cheese or vegan cream cheese during blending.
- This pâté can be stored in an airtight container in the fridge for up to 5 days.
