Walnut mushroom pate

    40 min

    I got this recipe from a winery at a tasting. It is so delicious on baguette with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!

    178 people made this

    Serves: 16 

    • 120g walnuts
    • 80g minced shallots
    • 120g unsalted butter
    • 120g shiitake mushrooms, chopped
    • 120g crimini mushrooms, chopped
    • 120g portobellini mushrooms, chopped
    • 1 tablespoon roasted garlic puree
    • 4 tablespoons chopped fresh flat leaf parsley
    • 1 tablespoon chopped fresh thyme
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 2 tablespoons extra-virgin olive oil

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Spread walnuts in a single layer on a baking tray. Toast for 10 minutes, or until fragrant and lightly browned.
    2. In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt and pepper. Cook, stirring often, until most of the liquid has evaporated.
    3. Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
    4. Pack mixture into well-oiled ramekins or bowl. Cover with cling film, and refrigerate for a few hours or overnight.

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    Reviews in English (55)


    This is brilliant. I made this not knowing what to expect and it tasted fantastic. Definatly worth doing. I have frozen the left over for using at lunch on crackers. BTW I roasted a head of garlic for the garlic puree and that was just right for the 1 tablespoon required for the recipe. I also couldn't get hold of the crimini mushrooms so used Chestnut mushroom instead. It still tasted fab.  -  02 Jan 2012


    Exellent vegetarian recipe. I fried mushrooms on diary free pure sunflower seeds butter. Tasty and easy to follow recipe. Lovely with gluten free seeded bread.  -  07 Apr 2013


    This is a great recipe! It's lovely chunky as well, without blending it. I used this in veggie wellingtons and stuffed peppers as well. It was fantastic.  -  05 Jan 2013