Mushroom Walnut Pate
A savory, plant-based pâté bursting with earthy mushrooms and crunchy walnuts. This creamy spread delivers protein, fiber, and healthy fats, making it an easy, nutritious option for quick snacks, appetizers, or meal prep. Perfect for serving with bread, crackers, or fresh veggies.
Equipment
- 1 large sauté pan
- 1 food processor
- 1 chopping board
- 1 chef’s knife
- Measuring Cups and Spoons
- spatula
Ingredients
- 1 cup red onion chopped
- 2 ½ cups cremini mushrooms chopped
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 3 cloves garlic minced
- 1 tbsp fresh rosemary minced
- 1 tsp fresh thyme chopped
- 1 cup walnuts toasted and unsalted
- 2 tbsp fresh parsley chopped
- 2 tbsp white miso paste
- 1 tbsp Dijon mustard
- ½ tsp black pepper
- Salt to taste
Instructions
- Prepare Ingredients with Care: Begin by gathering all ingredients and necessary kitchen tools to make the cooking process smooth and efficient. Chop 1 cup of red onion into small, even pieces to ensure uniform cooking and flavor release. Chop 2 ½ cups of cremini mushrooms into similar-sized chunks for consistent texture. Mince 3 cloves of garlic finely so that they blend evenly into the pâté. Mince 1 tablespoon of fresh rosemary and chop 1 teaspoon of fresh thyme for optimal aroma. Toast 1 cup of unsalted walnuts in a dry skillet or oven until golden and fragrant — this enhances their natural nutty flavor. Having everything ready before cooking is key to achieving the best result.
- Sauté Aromatics for Flavor Base: Place a large sauté pan over medium heat and add 2 tablespoons of olive oil. Allow the oil to warm until shimmering but not smoking. Add the chopped red onions and stir to coat them in the oil. Cook for 3–4 minutes until they soften and turn translucent. Next, add the chopped mushrooms to the pan. Stir frequently, allowing the mushrooms to release their moisture and caramelize evenly. Continue sautéing for about 7–8 minutes until both the onions and mushrooms are deeply softened and have developed a rich, savory aroma. This slow cooking is crucial for building the flavor base of the pâté.
- Deglaze for Depth of Flavor: Once mushrooms and onions are caramelized, pour in 2 tablespoons of balsamic vinegar. Stir immediately, scraping the bottom of the pan to lift the flavorful browned bits. This process, called deglazing, adds a tangy richness to the dish and enhances its depth. Allow the vinegar to cook into the mixture for about 2 minutes so it reduces slightly and integrates fully with the other flavors. This step intensifies the earthy and savory notes that make the pâté so appealing.
- Add Fresh Herbs and Garlic: Lower the heat slightly and add the minced rosemary, chopped thyme, and minced garlic to the pan. Stir well to evenly distribute the herbs and garlic. Continue cooking gently for 3–5 minutes, ensuring the garlic becomes fragrant without browning. Overcooked garlic can develop a bitter taste, so monitor carefully. This step infuses the mixture with aromatic complexity that will shine through in the final pâté.
- Cool the Mixture for Blending: Remove the pan from heat and allow the sautéed mixture to cool for 5–10 minutes. Cooling before blending prevents overheating in the food processor, which could affect the texture and consistency. This pause also allows the flavors to settle, ensuring the final pâté has a balanced, deep flavor profile.
- Blend into Creamy Pâté: Transfer the cooled mushroom and onion mixture to a food processor. Add the toasted walnuts, 2 tablespoons of fresh parsley, 2 tablespoons of white miso paste, 1 tablespoon of Dijon mustard, and ½ teaspoon of black pepper. Blend until the mixture reaches a smooth, creamy consistency — this may take 1–3 minutes depending on your processor. Pause occasionally to scrape down the sides of the bowl to ensure an even blend. The goal is a spreadable texture that is rich in flavor and smooth on the palate.
- Adjust Seasonings Thoughtfully: Taste the pâté and adjust the seasoning to your liking. Add salt gradually because the miso paste already contributes saltiness. You can also adjust black pepper or add extra herbs if desired. This step is important to ensure the pâté is perfectly balanced for your taste preferences.
- Chill or Serve Immediately: For the best texture and flavor, serve the pâté at a temperature between cold and room temperature. You may serve it immediately, or store it in an airtight container in the refrigerator for up to 4 days. Chilling enhances the flavor by allowing ingredients to meld further.
- Present and Enjoy: Serve the Mushroom Walnut Pâté with sliced baguette, crackers, or fresh vegetable sticks for a beautiful appetizer. Garnish with extra parsley or a sprinkle of black pepper for a visually appealing presentation. This pâté is ideal for entertaining or enjoying as a wholesome everyday snack.
Notes
- Toast walnuts gently in a dry skillet or oven until they release their aroma for a richer, deeper flavor.
- You can substitute dried rosemary and thyme if fresh herbs aren’t available. Use about 1 scant tablespoon of dried rosemary and 1 scant teaspoon of dried thyme.
- For a smoother pâté, blend for a little longer, but be careful not to over-process, as it may turn too thin.
- Adjust seasoning after blending, as miso paste already contains salt. Taste before adding extra salt.
- This pâté works beautifully as a make-ahead appetizer, as flavors deepen when refrigerated overnight.
