Recipe for mushroom pate (with walnuts)

Walnut mushroom pate is simple yet scrumptious. Made with mushrooms, nuts, onion, and garlic, it makes a delicious dip or sandwich spread

This homemade walnut mushroom pate is simple, yet rich in taste and flavor. It perfectly combines mushrooms, fresh herbs, nuts, sautéed onion, and garlic.

I love different savory dips and sandwich spreads. They always come to the rescue when you want a quick snack. My culinary collection is updated every time with new spread and dip recipes. But Ukrainian liver pashtet, hummus, and walnut mushroom pate have remained favorites for many years.

Actually, I want to tell you about the latter today.  In the mushroom season, it’s just a sin not to prepare this delicacy! Although, this recipe is perfect for any time of the year. After all, white button mushrooms can be easily found in all stores all year round. And the rest of the ingredients, as a rule, are already available in every kitchen.

Which mushrooms are the best for this mushroom and walnut pate?

I use white button or Portobello mushrooms for this recipe. I love their taste, tenderness, and flavor.

But this spread can be made from any fresh or dried mushrooms. (Dried mushrooms must first be soaked for 20 minutes in warm water).

You can even use a mixture of mushroom varieties – combine white button mushrooms with porcini – the taste of the dip will only benefit from this.

Change this recipe for mushroom pate to your own taste

I love this dip for its simplicity. A minimum of ingredients here is exactly what you need for a balanced taste.

However, this recipe is open to any variations to please even the most demanding gourmet:

• Make it spicy – add a pinch of dry ground paprika.
• Make this mushroom pate vegan – skip the butter and substitute it with olive oil.
• Add 2Tbsp of cream cheese or blue cheese (like gorgonzola) for more creaminess.
• Add different herbs and greens – rosemary, oregano, thyme… You can use both fresh and dry herbs.
• Use different types of nuts. I usually make this savory spread with walnuts. But you can use almonds, hazelnuts, or pistachios. It will be delicious in any case.
• Skip nuts if you don’t like them or you have a nut allergy. By the way, you can add sunflower or pumpkin seeds instead.
• The grated lemon zest will make the taste of this mushroom dip very unusual.
• Classic mushroom pate will be brownish-grayish in color (depending on the type of mushrooms you have chosen). Add a small cooked beetroot to make this dip pink.

This appetizer can be enjoyed straight away. Or make it ahead of time. I recommend making it at least a few hours before serving. The spread tastes even better the next day because the flavors will intensify.

How to serve this dip

Serve mushroom walnut pate at room temperature for the best flavor and consistency. It’s a great daily or party appetizer, an idea for a hearty breakfast, and a healthy snack.

There are a lot of ways you could serve it:                                      

• Homemade mushroom pate is excellent on a slice of bread with a glass of white wine.
• It’s a great addition to a charcuterie board (along with crackers, or tartines).
• With toasts or grissini.
• As a spread for sandwiches, bruschetta, or homemade buns.
• As a filling for vol-au-vents or savory crepe.
• As a dip for vegetable crudité: cut raw carrots, bell peppers, celery, cucumbers, and other vegetables into long strips. Arrange them beautifully on a large plate or tray. Arrange the pate in the center, dip the vegetables in it and enjoy.
• Add it to the mashed potatoes. You will get a very interesting dish.
• You can even use it as a pasta sauce! Loosen it with a few tablespoons of the water in which the pasta was cooked.

You need less than 30 minutes, a few simple ingredients, and a blender to make this delicious savory spread.

So what is this homemade mushroom pate made from?

Ingredients

• 500g (1lb) white button mushrooms
• 150g (1cup) nuts (walnuts, hazelnuts, or almonds)
• 50g (3½ Tbsp) butter (you can replace it with oil for a vegetarian pate)
• 1 small onion
• 2 cloves of garlic
• ½ tsp fresh parsley (can be replaced with other herbs)

Step-by-step recipe for mushroom pate

Chop the onion and garlic. Sauté them in butter (replace butter with olive oil to make this mushroom pate vegan). Add the chopped mushrooms and sauté until tender. During cooking, the mushrooms will release liquid – cook them until it has evaporated.

Transfer the mushroom, onion, and garlic to the food processor. Add nuts and herbs. Blend until it reaches the desired texture.

Season with salt and pepper to taste.

Bon Appetit!

FAQ

Do you like mushroom recipes? Then I advise you to try this cream of mushroom soup and sautéed Portobello mushrooms.

This delicious homemade mushroom pate deserves a place on your table. Watch out! This savory spread is addictive – you’ll want to cook and eat it again and again.

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