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Mushroom Pâté

  • Author: Meagan


Eating Well and your food processor are who you have to thank for this one.  Super tasty, very straightforward to make and totally delicious.  I tweaked it only slightly by adding in a splash of vinegar – enjoy!



~1/4 c. good olive oil

~1/2 c. minced shallots

480 g (1 lb.) cremini (baby bella) mushrooms, cleaned and coarsely chopped

2 T. chopped fresh sage  – plus more for garnish

1 t. salt AND 1/2 t. freshly ground pepper

3 T. dry sherry

1/2 c. walnuts – toasted and cooled

1/4 c. Parmesan (or nutritional yeast)

2 T. white balsamic vinegar

baguette slices, crackers or vegetables for serving


Heat up a splash of the oil in a large skillet over medium high heat, add the shallots and cook for a quick minute until they start to brown then add in all of the mushrooms.  Cook and stir for several minutes until the liquid has almost evaporated, then add in the sage, salt and pepper, cook for another couple of minutes until things start to brown, then add in the sherry and use it to help you scrape up any browned bits. Cook until the mix is quite dry.

Allow all to cool for a bit then scrape into your food processor.  Pour in a couple of tablespoons of oil, add the walnuts and Parmesan and then pulse until the mix is very finely chopped.  Taste for seasonings and add in the vinegar in small amounts, pulsing in-between and tasting as you go.  I used all 2 tablespoons but the flavors of the pâté definitely deepen if left to sit for a couple of hours.

Garnish and serve as you wish – this was a hit!



From Meagan's Kitchen

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