Mushroom and walnut pate
Prep time
Cook time
Total time
This mushroom walnut pate is rich, delicious and much healthier than traditional liver pate. Dairy-free, gluten-free and vegan.
Serves: 8
  • 1 red onion, finely diced
  • 3-4 sprigs fresh thyme
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, sliced
  • 1 clove garlic, finely diced
  • 1 cup toasted walnuts
  • ¼ cup almond milk
  • 1 teaspoon sherry vinegar
  • 1 tablespoon red miso paste
  • 1 tablespoon soy sauce
  • To garnish:
  • 3 tablespoons olive oil
  • ½ cup walnuts
  • 1 teaspoon chopped, fresh thyme
  • ¼ teaspoon salt
  1. Heat the olive oil in a large skillet over medium heat and add the onion and thyme. Cook, stirring frequently until the onions are soft and translucent. Add the mushrooms and garlic and cook for 8-10 minutes the mushrooms will seem dry but don't add any additional oil, just give them a few minutes and they will start to release a lot of liquid. Cook for 8-10 minutes until the liquid has cooked off and the mushrooms start to color.
  2. Add the mushrooms, walnuts, almond milk, sherry vinegar, miso paste and soy sauce to a high-speed blender. Blend on high until smooth and creamy, you will probably need to use your tamper to get the mixture started. If it's too thick add additional almond milk a tablespoon at a time if needed.
  3. Heat the three tablespoons of olive oil in a small skillet over medium heat until shimmering. Add the fresh thyme leaves, walnuts, and salt and cook until fragrant and the walnuts are toasted. Serve the pate with the walnuts spooned over the top.
Recipe by Scaling Back at