Vegan Mushroom Walnut Pâté

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  • Vegan Mushroom Walnut Pâté
  • Makes about 2 cups
  • Ingredients
  • 2 tablespoons water or vegetable broth
  • 1 small sweet, white onion, chopped
  • 3 garlic cloves, chopped
  • 16 ounces baby portobella mushrooms, chopped
  • 1 tablespoon chopped fresh thyme (or 2 teaspoons dried)
  • 1 tablespoon chopped fresh sage (or 2 teaspoons dried)
  • 2 tablespoons nutritional yeast flakes
  • 3 tablespoons Bragg’s Liquid Aminos (substitute soy sauce)
  • 2 tablespoons balsamic vinegar
  • 2 cups toasted walnuts
  • ¼ teaspoon freshly ground pepper
  • Crackers for serving


  1. Heat the water (or broth) in a frying pan over medium heat. Add the onion and garlic and cook until softened, about five minutes.
  2. Add mushrooms. Cook for an additional 15 minutes, stirring occasionally.
  3. Meanwhile, toast the walnuts by placing them in a small, dry frying pan on the stove over medium heat until just browned. Keep an eye on them so that they do not burn.
  4. To the frying pan mixture, add the thyme, sage, nutritional yeast, Bragg’s Liquid Aminos and balsamic vinegar. Allow the mixture time to cook down, about five minutes, then turn off heat.
  5. Transfer the mushroom mixture and toasted walnuts to a food processor, adding fresh ground pepper. Pulse until the mixture becomes a creamy pate. Do not over mix.
  6. Serve at room temperature with crackers, bread or crostini. Alternatively, hollow out raw mushroom caps and fill with the pâté.