Mushroom Walnut Pâté



Brown spreadables, they are not the brightest of treats but they pack a load of flavor.  Do not underestimate brownish mushy delights!  This Mushroom Walnut Pâté is another of my dependable and crowd pleasing appetizers for catering and would be perfect for a New Year’s Eve party.  It can be made a few days ahead, it’s tasty and vegetarian, and people love it.



It uses a method similar to the Savory Pesto Cheesecake post, the soupy mixture cooked gently in the water bath.

Butter a long pâté pan, a skinny bread pan, or round springform pan.  Line with parchment or wax paper, then butter the inside of the paper, with breadcrumbs shaken around which will stick to the butter.



Remove from the oven when firm but still slightly jiggly.  It will need to cool and set up for at least 8 hours in the refrigerator—it’s best to make it a day before needed.








This is from my favorite cookbook—Deborah Madison’s Vegetarian Cooking for Everyone, page 100.  I have altered a few things… but really her recipe is perfect!  It seems complicated at first but don’t be intimidated. It helps to read through the recipe first to map out what is going on.


Mushroom Walnut Pâté

Prep Time:  30 minutes  Bake Time: 75 minutes

Preheat the oven to 350 degrees.

Prep the Pan:

Butter a springform or narrow bread or pâté pan. 

Line the pan with parchment paper.

Butter the parchment paper.

Toss in some of the dried breadcrumbs to coat the pan. 


If you don’t have access to fresh shiitake mushrooms, soak in warm water to rehydrate:

1/4 cup dried shiitake mushrooms


2 Tablespoons Butter

2 medium Leeks, chopped

1 Garlic clove, diced

1/2 cup Walnuts

1 teaspoon Thyme, dried  (or 1 Tablespoon fresh)


When leeks are soft, transfer everything to a food processor.

Saute in the same pan:

2 Tablespoons Butter

3/4 pound white mushrooms, sliced

1 teaspoon Thyme


When mushrooms are beginning to brown, transfer to the food processor.


2 Tablespoons Butter

1/4 pound White Mushrooms, thinly sliced

1/2 cup Shiitakes, thinly sliced (or the rehydrated ones, sliced)

1/2 teaspoon Thyme

When the mushrooms have browned, turn off the heat and let sit.  This second batch will be added at the end (after the rest has been pureed) to give it some texture. 


Pulse chop the vegetables in the food processor.  


3 eggs

1 cup heavy cream

Black Pepper

Blend until it begins to get frothy.

Transfer the puree to a bowl and fold in by hand: 

the remaining sauteed Mushrooms

1/4 cup GF bread crumbs

1 1/2 Tablespoon Lemon Juice

1 1/2 teaspoons Salt

Pour the mushroom mix into the prepped pan, then set in a larger pan of warm water so the water nearly comes up to the pâté line. 

Carefully place the water bath combo in the hot oven and bake around 1 hour and 15 minutes. 

It should be brown on top and begin to pull away from the sides.

Chill for at least 6 hours, then carefully flip the pate onto a platter.  Gently remove the parchment paper.

Make the topping, and serve at room temperature. 


The Topping


1 1/2 Tablespoons Butter

1/2 cup Parsley, chopped

1 bunch Green Onions, chopped

1/4 cup Dried Cranberries

1/2 cup Walnuts, chopped

4 Tablespoons Fresh Thyme (optional)

Salt and Pepper to taste

Let cool, then spread on top of the pâté.

Serve with crackers, crostini or baguettes. 


Another vintage Wilton Armetale platter.  I adore these and have been collecting their bowls and platters for years—they can go into the oven and the freezer, helping to keep the food at temperature.  The earlier ones (pre 2005??) were made in Pennsylvania before their factory moved overseas, and they are heavier and somehow have a different feel.



1 thought on “Mushroom Walnut Pâté”

  • Yum! Mushroom pate is one of my favorites! Love the topping addition – makes the dish much more vibrant visually. So delicious.

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