Mushroom & Walnut Pâté

Mushroom & Walnut Pâté


As Christmas creeps up on us it’s time to start thinking about Christmas food and pâté always seems to be served up on the old cheese board, so I thought it would be cool to recreate a lovely homemade version.

I remember having a mushroom and walnut pâté as a starter at the vegetarian restaurant 1847 (you can see what I ate clicking here) and it was lush, so I’m glad I can now make it at home.

This pâté is really tasty and healthy too, as it contains mushrooms which are packed with vitamin d and walnuts that contain heart-healthy fats and easy-to-digest proteins, making it a great alternative to the traditional meat version.




I have been enjoying it on toasted rye bread and with carrot sticks.

I hope you enjoy.

Much L O V E, Nicky xx

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Mushroom & Walnut Pâté
Print Recipe
Mushroom & Walnut Pâté
Print Recipe
  1. Preheat oven to 180C (fan). Place walnuts out a lined baking tray and lightly toast for 8-10 minutes, make sure they don’t burn. Once done, set aside.
  2. Chop the mushrooms and onion, then mince the garlic.
  3. Heat 1 tbsp of the oil in a frying pan and add the onion and garlic. Fry for a few minutes before adding another tbsp of oil, along with the mushrooms. Cook for around 5-10 minutes, until they release their oils and have reduced in size.
  4. Once done and smelling amazing, place in a food processor with the walnuts and thyme. Add salt and pepper to taste. Blend until smooth and creamy.
  5. Store in an airtight container in the fridge and enjoy as a dip, on toasted rye bread or on your favourite cracker.
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