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Vegan Mushroom Pate Recipe

*Updated* / By: 38 Comments

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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.

Mushroom Pate on crackers.

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.

Picture of Outlander Kitchen cookbook

(*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.

2 crackers topped with vegan mushroom spread.

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.

Raw mushrooms and raw green lentils to make pate

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
Collage of steps to make mushroom pate
  • 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
Pate ingredients in a bowl ready for blitzing
  • 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
Vegan Mushroom Pate in a bowl ready to 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.

I could literally eat this pate by the spoonful. Great on top of crackers with a glass of white wine. Patio perfect!

Close up of pate on a cracker

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 Pin Image
Mushroom Pate on crackers.

Vegan Mushroom Pate

Vegan Mushroom Pate combines mushrooms, lentils and pine nuts to creates the perfect cracker topping or sandwich spread.
5 from 16 votes
Print Rate Save
Course: Appetizer
Cuisine: Canadian
Keyword: pate, vegan
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 30 servings
Calories: 70kcal
Author: Gloria Duggan | Homemade & Yummy

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
US Customary – Metric

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!

Nutrition Information

Calories: 70kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 97mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Notes

This makes approximately 2 cups of pate. Keep leftovers in the fridge for 2-3 days. 
Pate freezes well. Thaw in the fridge before eating.
Great as a cracker topping. Awesome in sandwiches and wraps too.
**NOTE** Lentils can be made ahead of time and kept in the fridge until ready to use. In a pinch, you could use canned lentils.
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

Reader Interactions

Comments

  1. 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

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

  5. 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!

    Reply

  6. Kathryn Donangelo

    We love mushrooms and this recipe! So flavorful and made the perfect appetizer. Love the added lentils too for a healthy boost 🙂

    Reply

  7. Debbie

    This mushroom pate is right up my alley ! I could not stop eating it. It really had the perfect balance of flavors!

    Reply

  8. 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.

    Reply

  9. 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.

    Reply

  10. 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!

    Reply

  12. 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!

    Reply

  13. 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.

    Reply

  14. 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:)

    Reply

  16. Adriana

    Yummy this is perfect, love mushrooms, and what a great idea to use them for pate. Elegant and unexpected.

    Reply

  17. Anastasia Papapetros

    Oh my goodness, I love mushrooms and I love Pâté, looks irresistible! Mushrooms are now on my shopping list! 🍄

    Reply

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