Vegan Mushroom Pâté

Alissa Saenz
Easy, gluten-free mushroom pâté
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16


  • 5 tbspn Vegan butter, divided
  • 8 oz cremini mushrooms, cleaned, sliced
  • 8 oz oyster mushrooms, cleaned, roughly chopped
  • 1/2 cup shallots, chopped
  • 4 cloves garlic, minced
  • 1/4+ cup dry sherry
  • 1 tbspn fresh or dried thyme leaves
  • 1 cup chopped walnuts
  • 2 tspn white truffle oil
  • 1 tspn salt
  • black pepper to taste.


  • Melt 1 tablespoon butter in large skillet, medium heat.
  • Add cremini mushrooms, spread evenly.
  • Cook for about 5 min., flip. Cook additional 5 min. until tender, lightly browned.
  • Remove mushrooms, reserve on a plate.
  • Melt 2 tablespoons of butter in skillet. Add oyster mushrooms. Spread evenly.
  • Cook for 10 minutes, flipping two or three times until tender with brown spots.
  • Remove oyster mushrooms from skillet, reserve on a plate.
  • Melt remaining 2 tbspns of butter in skillet. Add shallot. Cook until soft, translucent - about 5 minutes. Stir occasionally. Add garlic. Cook 1 minute, until very fragrant.
  • Add sherry and thyme to skillet and return all mushrooms to skillet. Stir, bring liquid to a simmer. Cook for 5 minutes until most of liquid is absorbed. Remove from burner.
  • Cool mixture for a few minutes. Then transfer to food processor with an S blade. Add walnuts and truffle oil.
  • Blend mixture until it is as smooth as you prefer — coarse or very smooth. Season with salt and pepper. Serve immediately with your choice of bread or crackers or chill for later. Makes about 2 cups.
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