Mushroom Walnut Pâté

Have you noticed that mushrooms are having a moment? They seem to be on everyone’s radar and not just the medicinal ones (reishi, lion’s mane, etc). I, for one, am happy about it. I’m also elated that I actually like mushrooms. As a kid I couldn’t stand them; I think it was a texture thing. Needless to say they’re now one of my favorite foods.

This mushroom walnut pate is perfect to serve at parties, holidays, or simply on a random Tuesday. Serve with some crackers or veggies.

P.S. If you haven’t already watched the documentary Fantastic Fungi, go do it! You won’t be disappointed.

Mushrooms Walnut Pate


  • 2.5 cups mushrooms, chopped (I used cremini and portobello*)
  • 1 cup walnuts
  • 1 tbsp white miso
  • 1 tsp thyme, dried
  • 1 tsp garlic powder
  • 1 tsp dijon mustard
  • 1/2 red onion (1/2 cup), diced
  • 3/4 tsp salt
  • 1 tsp lemon
  • 2 tbsp water
  • 2 tsp fresh rosemary (optional)
  • 1/4 cup fresh parsley (optional)


  1. Heat 1-2 tbsp vegetable broth in a large pan on medium/high heat. Add mushrooms, red onion, garlic powder, and thyme. Sauté until mushrooms and onion are soft.
  2. Add walnuts to food processor and pulse. Add in the cooked mushroom mixture along with the rest of the ingredients and process. Blend until you have reached preferred consistency. Some people like theirs more smooth, while others want some texture. Taste test and adjust seasoning to your liking.
  3. Transfer to your favorite dish and serve with your favorite crackers (I love Simple Mills seed ones), baguette, or raw veggies.

Note: The pate can be served chilled or warm. I’ve found that mushroom recipes tend to develop more flavor overnight or after being chilled for 5+ hours, therefore I suggest making this ahead of time.

Mushroom Walnut Pate