Mushroom Pate

Mushroom Pate

4 Reviews
From: EatingWell Magazine, September/October 2014

Serve this vegetarian pâté recipe as an appetizer with crackers and pickled onions or try it as a sandwich spread. Nutritional yeast, rich in vitamin B12, adds a cheesy flavor without any dairy. Look for the yellow yeast powder or flakes in natural-foods stores.

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese


  • Active

  • Ready In

  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.
  2. Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.
  • Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.
  • For the best flavor, toast nuts before using in a recipe. For chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. For whole nuts: Spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 56 calories; 5 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 2 g protein; 12 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 36 IU vitamin A; 0 mg vitamin C; 12 mg calcium; 0 mg iron; 39 mg sodium; 175 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable, 1 fat

Reviews 4

January 17, 2019
profile image
By: EatingWellSouthernStyle
This is an easy appetizer to make and I will say it was so delish!!!! Saved to my recipes will definitely make again!
October 05, 2015
profile image
By: EatingWell User
Cheap and easy home-made with a restaurant taste, good one to impress guests. Pros: Quick,easy,yummy, healthy Cons: None, there is no chance it will last 3 days its just too nice!
September 23, 2014
profile image
By: EatingWell User
Vegetarian Pate At 11 pm last night, I realized I was having friends over after work today and had nothing homemade in the house. This recipe uses ingredients standardly found in a kitchen and pantry making it great for a last minute cooking item. For those who think that more complex means better, this recipe proves that simple ingredients can produce complex flavours. I augmented the mushroom taste by using truffle olive oil. Highly recommended
September 10, 2014
profile image
By: EatingWell User
Made this last weekend and really love it. Delicious on thinly sliced baguette lightly toasted. Added a little extra black pepper and a pinch of cayenne for an extra kick. Great for company!
More Reviews