Mushroom Pate


I love mushrooms and add them to so many dishes. So it seemed natural to have them start in Mushroom Pate. Mushrooms and onions are sauteed with fresh thyme - garlic, lemon, and sherry are then added to deepen the earthiness of the mushrooms, while walnuts add some nutty creaminess. This vegetarian pate is delicious as an appetizer, an afternoon treat, and ideal for Banh Mi with Falafel. This is so delicious, healthy, and easy to prepare its winner in my book. My family loves this one which makes it a winner in my book.


Ingredients for Mushroom Pate:


3 tablespoons olive oil

1 pound cremini or white mushrooms, chopped

1 onion, diced

1 cup walnuts

1 garlic clove, minced

2 sprigs thyme

1 tablespoon chopped parsley

1 tablespoon sherry

3/4 teaspoon lemon juice

3/4 teaspoon lemon zest


Time-Saving Tip: Prepare the pate a few days before serving.


Let's see what we need.


We're ready to cook.



Add oil and onion to a non-stick pan. Season the onion with salt and pepper and saute for 3-4 until slightly softened.


Add the mushrooms, thyme, and season with salt and pepper. Sautee until softened and add the sherry. Cook a minute turn off the heat and add the garlic, lemon zest, and juice; stir another minute until most of the liquid has evaporated.


Transfer the mushroom mixture to a food processor; add the walnuts and parsley. Process until finely chopped. Taste and add additional salt and pepper as need.


It's ready! Mushroom Pate is so delicious and healthy. I love to serve it with crostini or crackers and it's perfect with a glass of white wine.


Enjoy!


Mushroom Pate:


  • 3 tablespoons olive oil

  • 1 pound cremini or white mushrooms, chopped

  • 1 onion, diced

  • 1 cup walnuts

  • 1 garlic clove, minced

  • 2 sprigs thyme

  • 1 tablespoon chopped parsley

  • 1 tablespoon sherry

  • 3/4 teaspoon lemon juice

  • 3/4 teaspoon lemon zest

  • Add oil and onion to a non-stick pan. Season the onion with salt and pepper and saute for 3-4 until slightly softened.

  • Add the mushrooms, thyme, and season with salt and pepper. Sautee until softened and add the sherry. Cook a minute turn off the heat and add the garlic, lemon zest, and juice; stir another minute until most of the liquid has evaporated.

  • Transfer the mushroom mixture to a food processor; add the walnuts and parsley. Process until finely chopped. Taste and add additional salt and pepper as need.

  • Time-Saving Tip: Prepare the pate a few days before serving.