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You are here: Home / Appetizers / Mushroom Walnut Paté

July 24, 2011

Mushroom Walnut Paté

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Mushroom Walnut Paté

Several months ago, I went into Chinatown for a grocery trip and came out with several bags of dried shiitake, oyster and some other type of mystery mushrooms. I bought so many because they were very cheap yet vaguely exotic at the time, but I’ve since grown kind of tired of looking at them hanging out in my cabinets. So I’ve been thinking of ways to use them up, without having to crank up my stove too high or for an extended period of time, and mushroom pate seemed like an obvious choice. Although the recipe below doesn’t call for very many dried mushrooms, this an excellent way to enjoy them for their unique smoky and woodsy flavor. Perhaps once the weather cools down, I can throw my remaining dried mushroom stash into a clam chowder or a tom kha gai. For now, I’ll enjoy this pate for its earthy taste, rich bite and smooth texture.

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Mushroom Walnut Paté

MUSHROOM WALNUT PATÉ


  • Author: olivesfordinner.com
  • Yield: 4 servings 1x
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Ingredients

  • 1/2 cup boiling water
  • 1/4–1/2 cups dried shiitake mushroom caps, broken into pieces
  • 8 ounces fresh baby portobella mushrooms, quartered
  • 2 shallots, quartered
  • 2 TB olive oil
  • 2–3 sprigs of fresh thyme
  • 2 cloves of garlic, smashed
  • 1/2 cup walnuts
  • 2 TB vegan cream cheese
  • 1/2 tsp salt

Instructions

  1. Place the shiitake mushroom pieces into the boiling water and stir to ensure all pieces are moistened. Set aside.
  2. Place the quartered fresh mushrooms and shallots into a food processor. Pulse until well combined.
  3. Heat the two tablespoons of olive oil in a small saucepan over medium low heat. Place the thyme sprigs and smashed garlic into the oil for about 5 minutes, stirring to prevent any browning. Remove the thyme sprigs from the oil and then add the flavored oil and smashed garlic into the food processor, using a rubber spatula. Pulse a few times more.
  4. Return the small saucepan to the stove and add in the walnuts. Over medium heat, toast for about 2-3 minutes, or until you can smell them. Add them to the food processor, along with the dried shiitake mushrooms, straining out any of the remaining liquid.
  5. Add in the vegan cream cheese and salt. Enjoy with toasted baguette slices or crackers. Spread on toast for a perfect light breakfast.

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Filed Under: Appetizers, Dips, Spreads Tagged With: Chinatown finds, holiday, mushrooms, party food, shallots

Reader Interactions

Comments

  1. Allyson says

    July 24, 2011 at 11:41 pm

    this photo is simply GORGEOUS. sounds so tasty too!

    Reply
  2. Elisabeth says

    July 25, 2011 at 2:40 am

    I love pates! This one looks amazing!

    Reply
  3. Caitlin says

    July 25, 2011 at 2:08 pm

    i've never purchased dried mushrooms, but have seen recipes where you reconstitute them in hot water. i find that very interesting, so i definitely want to try it out sometime. once i get them, i'll have to make this pate! it looks delicious!

    Reply
  4. vegantester says

    July 25, 2011 at 2:36 pm

    you could try it on a banh mi sandwich!

    Reply
  5. Heidi @ Food Doodles says

    July 26, 2011 at 4:19 am

    That looks delicious! I love the fresh thyme – yummy!

    Reply
  6. Fraser MacGillivray says

    July 28, 2011 at 5:10 pm

    I don’t actually follow recipes exactly, but I made something that was roughly a cross between this and what I happened to have i my fridge last night and it was basically amazing. Mine had some onion, fresh shiitakes and a couple morels, fresh parsley instead of thyme, and an immoderate amount of garlic (enough to render it unsuitable for consumption in public places). Also, possibly pecans instead of walnuts—I don’t really know; I just sort of found them in my freezer.

    So it’s really a very flexible and forgiving recipe as well as tasty.

    Reply
  7. Joanna says

    July 28, 2011 at 8:33 pm

    Awesome. Nothing more to add 🙂

    Reply
  8. christine says

    August 14, 2011 at 10:45 am

    this sounds delicious – I love mushroom pates:)

    Reply
  9. Patrizia says

    May 11, 2013 at 12:53 pm

    I made it yesterday and I want to place a comment: this paté is wonderful!!! : )

    Reply
    • erinwyso says

      May 11, 2013 at 1:07 pm

      glad you enjoyed, Patrizia! : )

      Reply

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

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