Mushroom Pâté (Vegan)

A rich, savory mushroom and pine nut spread with deep umami flavor. Perfect as a vegan pâté for sandwiches, crostini, or special-occasion appetizers.

Course Appetizer

Cuisine French

Prep Time 10

Cook Time 20

Chilling time 4

Total Time 4 30

Servings serves

Calories 136kcal

2 tbsp olive oil
1 medium yellow onion diced
3 cloves garlic minced
16 oz portobello mushrooms sliced; approx. 450g
½ cup pine nuts approx. 71g
1 tsp thyme leaves fresh or dried
1 tsp miso paste white or yellow miso
1 tsp vegan beef-style stock powder or bouillon; e.g. Better Than Bouillon No Beef Base
1¼ cups hot water approx. 300ml
½ cup nutritional yeast approx. 28g
1½ cups panko breadcrumbs approx. 75g
½ lemon juiced; approx. 1 tbsp lemon juice (15ml)
1 tbsp soy sauce or tamari for gluten-fre

In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook for 5–6 minutes, until soft and translucent.
Add the garlic and pine nuts to the pan. Cook for 2–3 minutes, stirring frequently, until the nuts are lightly golden and fragrant.
Add the sliced mushrooms and thyme. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are soft and have released most of their moisture.
In a small bowl, stir the miso paste and vegan stock base into the hot water until dissolved. In a separate bowl, combine the nutritional yeast with the panko breadcrumbs, then stir in the miso stock mixture. Let sit briefly to absorb.
Add the soaked breadcrumb mixture, lemon juice, and soy sauce to the pan with the mushrooms. Cook for 3–5 more minutes over low heat, stirring, until the mixture thickens and no excess liquid remains.
Transfer the mixture to a blender or food processor. Blend until mostly smooth or leave a bit of texture if preferred. If needed, add a small splash of water to help the blender along.
Spoon the pâté into a small serving dish or ramekin. Melt the vegan butter and pour it over the top as a sealing layer (or use olive oil if preferred). Cover and refrigerate for at least 4 hours, or until firm.