Walnut Mushroom Pate
Elevate your appetizer game with this rich and flavorful Walnut Mushroom Pâté, a plant-based delight that’s as elegant as it is easy to prepare. Featuring the earthy depth of cremini mushrooms, the nuttiness of toasted walnuts, and a bright touch of fresh parsley and lemon juice, this pâté is a deliciously creamy spread that’s perfect for vegan and vegetarian gatherings alike. Infused with a hint of soy sauce for umami and seasoned with thyme, garlic, and black pepper, this dish is the ultimate combination of simplicity and sophistication. Ready in just 25 minutes and ideal for serving with crusty bread, crackers, or fresh veggies, this Walnut Mushroom Pâté is a must-try for anyone seeking a wholesome yet indulgent snack.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup walnuts
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 2 cups (sliced) cremini mushrooms
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons (chopped) parsley
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Preheat a dry skillet over medium heat and toast the walnuts for 3-4 minutes, stirring frequently, until they are fragrant. Remove from heat and set aside to cool.
In the same skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic and sauté for an additional 1 minute.
Add the sliced cremini mushrooms to the skillet along with the dried thyme. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and their liquid has evaporated.
Remove the skillet from heat and allow the mixture to cool slightly.
Transfer the toasted walnuts and the mushroom mixture to a food processor. Add the soy sauce, lemon juice, parsley, black pepper, and salt.
Pulse the mixture in the food processor until it reaches your desired consistency. For a chunkier pâté, pulse intermittently. For a smoother texture, process longer.
Taste and adjust seasoning if necessary.
Transfer the pâté to a serving dish, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled or at room temperature with crackers, crusty bread, or vegetable sticks.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 181 mg | 8% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 271 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
