Go Back
–+ servings
Mushroom Walnut Pate

Savory Mushroom Walnut Pate for Irresistible Snacking

This Mushroom Walnut Pate is a creamy, savory celebration perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pate
  • 1 medium Red onion Adds sweetness and depth of flavor; substitute with yellow onion for milder taste.
  • 8 ounces Cremini mushrooms Provides a rich, earthy flavor; can be swapped with button mushrooms.
  • 2 tablespoons Olive oil Used for sautéing; use vegetable broth for oil-free version.
  • 2 tablespoons Balsamic vinegar Adds acidity and sweetness; substitute with apple cider vinegar.
  • 2 cloves Garlic Offers pungency; can omit for less intensity.
  • 1 teaspoon Fresh rosemary Contributes herbal notes; use dried in lesser amounts if unavailable.
  • 1 teaspoon Fresh thyme Adds aromatic quality; substitute with dried thyme, using half the amount.
  • 1 cup Walnuts Main ingredient providing creaminess; can use almonds or pecans.
  • ¼ cup Fresh parsley For fresh, bright flavor; dried can be used but fresh preferred.
  • 1 tablespoon White miso paste Adds umami depth; can be replaced with tahini for nut-free.
  • 1 tablespoon Dijon mustard Provides tanginess; yellow mustard can be used.
  • ¼ teaspoon Black pepper For seasoning; adjust to taste or use white pepper.
  • to taste Salt Enhances flavors for this Mushroom Walnut Pate.

Equipment

  • Skillet
  • Food Processor

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped red onion and 8 ounces chopped cremini mushrooms. Sauté for 5-7 minutes until the onions are soft and mushrooms caramelize.
  2. Once softened, add 2 minced garlic cloves, 1 teaspoon chopped rosemary, 1 teaspoon chopped thyme, and 2 tablespoons balsamic vinegar. Sauté for an additional 3-5 minutes until garlic is fragrant.
  3. Carefully transfer the sautéed mixture into a food processor and let cool slightly.
  4. To the cooled mixture, add 1 cup toasted walnuts, 1 tablespoon white miso paste, 1 tablespoon Dijon mustard, ¼ cup fresh parsley, ¼ teaspoon black pepper, and salt to taste. Blend until smooth.
  5. Taste the Mushroom Walnut Pate and adjust seasoning as needed. Blend again briefly if adjustments are made.
  6. Transfer into a serving bowl. Serve fresh at room temperature or refrigerate for up to a week.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gSodium: 350mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

For optimal flavor, let the Mushroom Walnut Pate rest in the fridge overnight, and serve at room temperature for best taste.

Tried this recipe?

Let us know how it was!