Are you a pate lover? Not so much? This Vegan Mushroom Pate recipe just might sway you into giving it a try.
Mushrooms and lentils combined with pine nuts create an aromatic and healthy pate. Perfect for topping on crackers. Excellent as a mushroom spread on sandwiches and in wraps.
I have NEVER tried pate. Why? I do not like liver. That is the simple fact.
I am a HUGE Outlander fan. Recently my wonderful hubby treated me to an Outlander themed birthday. Included in the gifts, 2 cookbooks to add to my vast collection.
(*affiliate)Outlander Kitchen To The New World And Back Again is the newest edition to the companion cookbooks depicting the foods enjoyed during the era of the show.
As I browsed this beautiful book, I came across a recipe for mushroom pate that looked delicious. We do enjoy mushroom recipes, so I knew this would be a hit.
RECIPE and INSTRUCTIONS for this vegan pate are at the bottom of this post.
I did change a few of the ingredients since grocery shopping is done every 2-3 weeks at the moment. I wanted to make this right away and swapped out a few things. IT WORKED!
Shopping List Ingredients
For meatless pate you will need:
- fresh mushrooms
- green lentils
- pine nuts
- olive oil
- white onions
- garlic powder
- brandy
- lemon juice
- capers
- fresh thyme leaves
- salt and pepper
- cayenne pepper
The original recipe called for walnuts, fresh garlic and parsley. Feel free to switch up the ingredients if you like. Any way you make this vegetarian pate it will be amazing.
What is Pate?
Traditionally pate is made with liver. It can also contain pork, venison, chicken, fish, duck, and game meat.
Mixed with wine and spices, and cooked until it turns into a spreadable texture.
This meatless recipe uses lentils instead.
Talking about meatless, plant-based eating is the new craze!! Marinated lentils are perfect for so many recipes. Eaten hot or cold, added to salads or soups. Makes the perfect sandwich filling too. This budget-friendly recipe is vegan, gluten-free, and freezer-friendly too.
Vegan Mushroom Pate Procedure
This recipe is SUPER EASY to make. All it takes is a frying pan, and a food processor.
I used an immersion blender, but it took a bit of effort to create the creamy texture you really want to achieve.
This is what you do:
- Wash and slice the mushrooms
- Cook the lentils (this can even be done a day ahead)
- Toast the pine nuts in a frying pan
- Cook the mushrooms in the same pan you used for the pine nuts
- Be sure not to brown them, only enough to release their water
- Add all the ingredients into the bowl of your food processor
- Blitz until smooth
- Place in a bowl, cover, and chill in the fridge for at least 2 hours
- Garnish and serve
How easy does that sound? So easy!
This recipe will last for 2-3 days. BONUS you can freeze leftovers too. Just thaw in the fridge before using it.
Lentils and mushrooms can be used in so many creative ways.
- Baked Rocccan Lamb Rolls are a fun twist on traditional egg rolls.
- Green Lentil Mini Cream Cheese Balls are perfect for parties.
- Creamy Multiple Mushroom Soup is the ultimate comfort food.
- Mushroom Bites celebrate Canada’s 150th birthday.
- Red Lentil Meatless Tourtiere is a healthy twist on the Canadian holiday classic.
- Pierogi Sauce is the ultimate creamy mushroom dill topping.
I could literally eat this pate by the spoonful. Great on top of crackers with a glass of white wine. Patio perfect!
Seriously if you have frowned upon eating pate, this recipe is worth a try. I know it will be a hit at all my parties going forward.
It will satisfy both meat lovers and vegans. It is even gluten-free too. A recipe that will please everyone. Perfect as part of a delicious crudites platter.
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Vegan Mushroom Pate
Ingredients
- 3/4 cup green lentils (before cooking)
- 1 cup pine nuts
- 1/2 tsp garlic powder
- 1 tbsp white onion (chopped)
- 1 tbsp fresh thyme leaves (extra for garnish)
- 4 ounces white mushrooms (sliced)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp brandy
- 1 tbsp capers
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Instructions
For Lentils:
- Rinse lentils in a sieve until water runs clean.
- Place in a pot, cover generously with cold water and bring to a boil. Reduce heat and cook until tender (about 15-20 minutes).Drain and set aside.
For the Pine Nuts:
- In a non-stick frying toast the pine nuts over medium heat until lightly browned. Careful not to burn. This should be about 3-4 minutes.Remove from heat, and pour into a bowl to cool.
For Mushrooms:
- Clean and slice mushrooms.
- In the same non-stick pan you used for the nuts, heat the oil over medium heat.
- Add the mushrooms and onions. Cook until water is released from the mushrooms. Careful not to brown the mushrooms. This should take about 5 minutes.
- Add the brandy and garlic powder. Cook for an additoinal 30 seconds. Remove from heat.
For Pate:
- Place ALL the ingredients to a food processor.
- Blitz until smooth. Adjust seasonings to your liking. You might want to add more cayenne for a nice kick of heat.
- Place in bowl. Cover and place in fridge for at least 2 hours to chill.
- Garnish with additional thyme leaves and ENJOY!
Jo
Wow, that’s vegan…! I’m so impressed with this mushroom pate. It looks wonderful with so many different textures and flavors in there. YUM
Gloria | Homemade & Yummy
YES…and I will say it is the first time I have tried pate since I did not want the liver type. LOVE this recipe!!
Lindsey
I am a huge fan of mushroom pate! This is such a great dish to bring to a party!
Gloria | Homemade & Yummy
I can eat this by the spoonful….so good. I am a pate lover….but only this one LOL!
Alena
I’ve actually never had pate because they’re usually made with meat, so I very much appreciate that you made a vegan version. And with mushrooms – my favorite!
Gloria | Homemade & Yummy
I hear you….I did not want to try the meat/liver variety either. THIS is a keeper. Hope you give it a try.
Charity
This looks great. I’ve watched the first couple seasons of Outlander and can see how it would inspire a cookbook. The history of cooking is fascinating!
Gloria | Homemade & Yummy
There are lots of great recipes in the cookbooks for sure. You need to watch the other seasons too.
Paige
Love this recipe! Its a good one to have on hand for people who like a good vegetarian dip, or even on a sandwich!
Gloria | Homemade & Yummy
YES it is great on a sandwich…or off the spoon LOL.
Kathryn Donangelo
We love mushrooms and this recipe! So flavorful and made the perfect appetizer. Love the added lentils too for a healthy boost 🙂
Gloria | Homemade & Yummy
This is going to be happening a lot in our house. LOVE it.
Debbie
This mushroom pate is right up my alley ! I could not stop eating it. It really had the perfect balance of flavors!
Gloria | Homemade & Yummy
I agree it is sort of addictive for sure.
Sharon
This mushroom pate is the perfect meatless Monday snacking option. It’s so easy to make too so it’s perfect for when you want to whip up a quick dip for parties.
Gloria | Homemade & Yummy
Yes it is perfect on all accounts. We love it.
Chef Dennis
I am really loving this recipe. It looks so scrumptious and worthy of your taste buds, I will definitely make this Vegan Mushroom Pate at home.
Gloria | Homemade & Yummy
This has converted me to a meatless pate lover.
Ramona
Oh my!! I absolutely love any pate and mushrooms are definitely my favourites. I am never short of. I currently have some chestnut ones which will make the pate look darker but who really cares? I am making this today, it looks and sounds simply delicious!
Gloria | Homemade & Yummy
I can just eat this by the spoonful. Such a good recipe.
Katie
Looks amazing! Can’t wait to try this with my friends and family.
Gloria | Homemade & Yummy
This is so easy to make…the perfect party dip.
Natalie
This pate sounds sooo delicious. You used pine nuts (I love the flavor) and you added a brandy. I bet that gave some extra flavor punch. I must try this!
Gloria | Homemade & Yummy
Well I had to use what was in my cupboard…and it worked great.
Erika
I love your mushroom pate recipe. I’ve never been able to bring myself to try the traditional version with meats, but I love this recipe made with mushrooms instead.
Gloria | Homemade & Yummy
I am with you, this is the perfect meatless version.
Kay
I absolutely love liver pate but I would have never of thought of trying of making anything like a mushroom pate, but I must say this recipe looks awesome and I will be making this very soon!
Thanks for sharing:)
Gloria | Homemade & Yummy
This is so good….I can eat it by the spoonful!!
Pam
I’m with you. Totally cannot get on board with liver in any form. So, this will be a perfect alternative!
Gloria | Homemade & Yummy
YES…it is the perfect alternative. Hope you give it a try soon.
Adriana
Yummy this is perfect, love mushrooms, and what a great idea to use them for pate. Elegant and unexpected.
Gloria | Homemade & Yummy
A fun dish that will please everyone.
Anastasia Papapetros
Oh my goodness, I love mushrooms and I love Pâté, looks irresistible! Mushrooms are now on my shopping list! 🍄
Gloria | Homemade & Yummy
ENJOY…we love this version.
Emily Liao
This mushroom pate was so delicious! Loved the hints of mushroom and herbs.
Gloria | Homemade & Yummy
Thanks so much, glad you enjoyed it.
Jersey Girl Cooks
This is such an interesting recipe. I love mushrooms so this is fantastic!
Gloria | Homemade & Yummy
This is a fun twist on the traditional liver version.