A rich and creamy Mushroom Pâté that’s both comforting and sophisticated, this vegan-friendly spread is one of my go-to appetizers for parties, gatherings, or even cozy nights in. With earthy mushrooms, caramelized onions, herbs, and a touch of umami from soy sauce and nutritional yeast, this pâté packs deep flavor in every bite. It’s smooth, satisfying, and incredibly easy to prepare ahead of time—perfect with crackers, crusty bread, or veggie sticks.
Why You’ll Love This Recipe
I love how effortlessly elegant this mushroom pâté feels, yet it’s made with simple, wholesome ingredients. It’s completely plant-based, which makes it perfect for vegan guests, and it’s naturally gluten-free when served with GF crackers. The cashews add a luscious creaminess, while thyme and garlic bring warmth and depth. Whether I’m prepping for a holiday table or just need a savory snack, this recipe always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
300g (10.5 oz) mushrooms, chopped (button, Swiss brown, or mixed)
1 tablespoon fresh thyme leaves (or 1 tsp dried)
1 tablespoon soy sauce or tamari
Salt and pepper to taste
2 tablespoons nutritional yeast (optional for extra umami)
1 tablespoon lemon juice
1/4 cup raw cashews, soaked in hot water for 15 minutes and drained
1–2 tablespoons water (as needed for blending)
Directions
I start by heating olive oil in a skillet over medium heat and sauté the chopped onion for 4–5 minutes until translucent.
I add the minced garlic and cook it for about 1 more minute until the fragrance releases.
Next, I stir in the chopped mushrooms and thyme, letting them cook for 8–10 minutes until the mushrooms release their moisture and turn golden brown.
I then mix in soy sauce, a bit of salt and pepper, and nutritional yeast (if I’m using it), letting everything cook for 2 more minutes.
The mushroom mixture goes into a food processor with the soaked cashews and lemon juice. I blend it until smooth, scraping down the sides as needed.
I slowly add 1–2 tablespoons of water until I reach a spreadable, creamy texture.
Once I taste and adjust the seasoning, I transfer the mixture to a bowl, cover it, and refrigerate it for at least 30 minutes to allow the flavors to develop.
I like serving it chilled or at room temperature with crusty bread, crackers, or fresh veggies.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 110 kcal per serving
Variations
Nut-free option: I substitute sunflower seeds for cashews if I need to make it nut-free. They still give a creamy texture when soaked and blended.
Herb switch: Sometimes I use rosemary or sage instead of thyme for a different aromatic profile.
Add a kick: I like adding a pinch of chili flakes or a dash of smoked paprika for a spicy or smoky twist.
More umami: For deeper flavor, I add a few rehydrated dried mushrooms (like porcini) to the sauté.
Soy-free: I swap soy sauce for coconut aminos to keep it soy-free.
Storage/Reheating
I store the pâté in an airtight container in the fridge for up to 5 days. It actually tastes better the next day after the flavors have time to meld. I don’t reheat it since it’s meant to be served chilled or at room temperature. If I want to freshen it up, I give it a quick stir before serving.
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FAQs
What kind of mushrooms work best for mushroom pâté?
I usually use button, Swiss brown, or a mix of the two. For a deeper, earthier flavor, I sometimes add shiitake or cremini mushrooms to the mix.
Can I make this mushroom pâté ahead of time?
Yes, I often make it a day in advance. It holds up beautifully in the fridge and actually develops more flavor over time.
Do I need a food processor to make this pâté?
A food processor helps get that smooth texture, but a high-speed blender can work too. I just make sure to scrape the sides and add water as needed.
Is this mushroom pâté freezer-friendly?
I don’t recommend freezing it because the texture can change once thawed. It’s best enjoyed fresh or within a few days.
Can I skip the nutritional yeast?
Absolutely. While it adds a savory umami note, I’ve made this without it and it’s still delicious and flavorful.
Conclusion
This mushroom pâté is a simple yet elegant addition to any table. I love how it brings together comforting, earthy flavors in a smooth, rich spread that suits both special occasions and everyday snacking. It’s easy to prepare, easy to adapt, and always a hit with guests—even those who aren’t vegan. Once I tried making it, it quickly became a staple in my appetizer rotation.
📖 Recipe:
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Mushroom Pâté
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A rich, creamy, and vegan-friendly mushroom pâté made with sautéed mushrooms, caramelized onions, garlic, thyme, and cashews. This earthy, umami-packed spread is perfect for entertaining or cozy nights in, and pairs beautifully with crackers, crusty bread, or veggies.
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
300g (10.5 oz) mushrooms, chopped (button, Swiss brown, or mixed)
1 tablespoon fresh thyme leaves (or 1 tsp dried)
1 tablespoon soy sauce or tamari
Salt and pepper to taste
2 tablespoons nutritional yeast (optional)
1 tablespoon lemon juice
1/4 cup raw cashews, soaked in hot water for 15 minutes and drained
1–2 tablespoons water (as needed for blending)
Instructions
- Heat olive oil in a skillet over medium heat and sauté the chopped onion for 4–5 minutes until translucent.
- Add the minced garlic and cook for about 1 more minute until fragrant.
- Stir in the chopped mushrooms and thyme, and cook for 8–10 minutes until the mushrooms release moisture and become golden brown.
- Mix in soy sauce, salt, pepper, and nutritional yeast (if using), and cook for 2 more minutes.
- Transfer the mushroom mixture to a food processor along with the soaked cashews and lemon juice. Blend until smooth, scraping down the sides as needed.
- Add 1–2 tablespoons of water gradually until the mixture reaches a spreadable, creamy consistency.
- Taste and adjust seasoning, then transfer to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors develop.
- Serve chilled or at room temperature with crusty bread, crackers, or vegetable sticks.
Notes
Substitute sunflower seeds for a nut-free version.
Swap thyme with rosemary or sage for different flavors.
Add chili flakes or smoked paprika for a spicy or smoky twist.
Incorporate rehydrated dried mushrooms for deeper umami.
Use coconut aminos instead of soy sauce for a soy-free option.
Store in an airtight container in the fridge for up to 5 days. Best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 110
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
