Today I’m sharing and oldie but goodie recipe: this is one of my best vegan, plant-based spreads to date. (Although, technically, mushrooms are not plants… 😉 ) This vegan mushroom pate was such a hit I had to make extra portions to have a chance to snap a few photos!
I love to have spreads with some toast of my favorite wholegrain gluten-free bread for breakfast. Mushrooms are so earthy and in season all year around, so actually I have two mushroom pâté recipes that come up regularly in my tiny kitchen. I prefer this one because of its creamy texture – one just has to love cashews, don’t you think?
This spread is so easy to make I never would have guessed for it to turn out this delicious in the beginning. The fact that my husband (who is not so fond of veggie spreads, as I am) also asked for a bite and ended up devouring half of my breakfast…!
So simple, easy and delicious… All you need is a couple of simple ingredients and a food processor. Make this vegan mushroom pate ahead for a lovely breakfast or a satisfying afternoon snack.
Ingredients:
250g or 2 1/2 cups of champignons (brown if available), sliced
50g or 1/2 scant cup of cashews
1 small onion
2 tablespoons of coconut oil
1 tablespoon of chopped parsley
salt and pepper to taste
- Roast cashews in a dry pan over medium heat until golden brown. You could also do this in the oven: 10 minutes at 180 C / 360 F.
- Finely mince onion and add to coconut oil over medium heat. Fry until translucent.
- Set aside onions and add sliced mushrooms to frying pan. Fry until golden brown on both sides. (Don’t crowd them: you want them fried, not cooked.)
- Put cashews in food processor and mix until finely ground. Add other ingredients (onions, mushrooms, parsley, salt, pepper) and mix until smooth.
I had this with gluten-free tortilla wraps and my usual morning toast made of my wholegrain gluten-free bread. The whole portion of mushroom-cashew pâté contains 30g of carbs, making it suitable for even a low carb or diabetic lifestyle.
If you liked this recipe, don’t forget to pin it for later!
- 250g or 2½ cups of champignons (brown if available), sliced
- 50g or ½ scant cup of cashews
- 1 small onion
- 2 tablespoons of coconut oil
- 1 tablespoon of chopped parsley
- salt and pepper to taste
- Roast cashews in a dry pan over medium heat until golden brown. You could also do this in the oven: 10 minutes at 180 C / 360 F.
- Finely mince onion and add to coconut oil over medium heat. Fry until translucent.
- Set aside onions and add sliced mushrooms to frying pan. Fry until golden brown on both sides. (Don't crowd them: you want them fried, not cooked.)
- Put cashews in food processor and mix until finely ground. Add other ingredients (onions, mushrooms, parsley, salt, pepper) and mix until smooth.
This sounds so GOOD! And my boyfriend hates mushroom so I'm going to have this all to myself! 🙂
Lucky girl! 🙂
This is the best végé pâté I have ever tasted. Thank you for this recipe Nora.
<3
Can you use a different variety of mushroom?
Of course! 🙂
What a lovely recipe, Nori. I love it. Will definitely give this a try sometime. It looks so delicious ♥
Thanks, Audrey! I hope, you'll love it. 🙂
Hello, this recipe sounds really tasty, I was wondering,can this pate stay in the fridge for a couple of days or it should be eaten within a day or two
Thank you,
Maya
I think it should be eaten within a day or two. Never made it any longer in my fridge. Not a huge portion, either. You'll love it. 🙂
This was delicious! I did add a few things though to make it less bland. I added roasted garlic, a bit more coconut oil and fresh thyme. Everyone was so impressed! Awesome recipe to have in the back pocket! I think next time I make it I will add parmesan cheese (no longer vegan, but that's ok).
Your additions sound wonderful! Will try next time. Thanks for getting back to me! Some nice feedback makes my day… 🙂
One thing I've missed after giving up meats has been really good french pates. I can't wait to try this! I'll definitely add the garlic and thyme that someone suggested because what is a pate without thyme and a hint of garlic?
Great idea. Enjoy! 🙂
Hey! I just wanted you to know that I featured your recipe on my blog!
Cooking
Thank you. 🙂
I Love this… So easy, tastes great doesn't quite look as nice as yours in a plastic ice cream tub but hey ho I plan to eat it all
Ha-ha, I'm glad you love it! 🙂
I just made this and it was amazing!! I added a bit of oil and garlic powder to mine and I plan on making it again very soon!!
Sounds nice, I love garlic! 🙂
Just made your recipe. It was easy and it taste just wonderful. Thanks for sharing.
Thank you so much for your feedback!
May I use any other oil that isn’t coconut? What would you recommend?
Sure. Try olive oil.
I have just made the pate. I searched the web for recipes and I like yours because it was dairy free. I made it with olive oil as I think coconut oil might be too rich for me. I will definitely try it again when I have fresh herbs. Thank you it was very nice even with less garlic. I intend to cut down on the cheese and bring my cholesterol for this year. I needed a delicious light weight spread for snacking and this fits the bill!
I’m so happy you liked it!
This was awesome and so easy!
Hi
Can you freeze this
?
I’d say yes, never made it to the freezer… 😀
Looks delicious. How many will it serve as a starter?
I’d say 4 with some toast.
Delicious. Added some truffle oil.
Thank you so much! That was really delicious, was looking for something to make for a picnic for a mixed group of vegan and non, this was just perfect x
Fabulous recipe love it, so tasty. Thank you
I’ve just made this for a party tomorrow. I’ve quadrupled the recipe! I can’t wait for it to cool and firm up slightly. I’m going to have to resist the temptation to eat the lot before tomorrow night. Thanks for sharing your fab recipe x
Excellent. Just made my second batch and will definitely make it again! Thank you for a superb recipe.
Just made this and am SO impressed x I did add garlic and thyme x it’s the best one I’ve ever tried and so easy x
Thank you XX
Forgive my stupidity, but I’m having difficulty understanding what you mean by “2 1/2 cups mushrooms“. A package of mushrooms in the US is 8 ounces. That’s a cup. But if I throw the mushrooms into a measuring cup, that 8 ounce package comes out to 4 cups! Can you clarify? Thanks!
Go with 250g mushromms. 🙂 I’m sorry about the mix-up, I live in Europe and try to “translate” my recipes to cups and spoons… As you see it doesn’t really work as I don’t live that system in my everyday life… 😀
W/o look good! Yummmmy
Hi Nora
I’d really like to make this pate, but my husband is allergic to all nuts apart from peanuts, coconut and ground almonds. Would peanuts work in this? I know it’s strange not to react to peanuts. Everyone is unique!
Hi Helen,
I’d rather go with almonds. 🙂
Hi Nora
I have a nut allergy, can I use sunflower seeds instead?
Thank you
Yes, sure.
I make this for an appetizer all the time, it’s amazing!
This absolute perfection! I added some dried stock powder and a splash of liquid smoke as I wanted a stronger flavour and my word! It was delicious. Trouble is, I couldn’t stop eating it.
I can’t do any oils. Can the oil be omitted??
Sure, just add some beans to help with texture.