This Walnut Mushroom Pate recipe is the perfect addition to a charcuterie platter when paired with crispy crostini. It’s a delicious, creamy vegetarian pate that packs so much flavor!
If you love creamy mushroom recipes, be sure to try my Hungarian Mushroom Soup and Mushroom Risotto too!
This mushroom and tarragon pate recipe is one that my dad used to make for me. It’s vegetarian… like him. And even though it doesn’t have all the richness of a traditional pate, it’s still super creamy and earthy and perfect paired with the traditional charcuterie accompaniments like briny olives, tangy goat cheese, salty marcona olives and ripe figs.
I’m using cremini mushrooms in this recipe, but you can also use standard button mushrooms, portobello mushrooms, or use a variety to make a wild mushroom pate.
How to make Mushroom Pate:
- Saute onions and mushrooms.
- Add sherry and let reduce.
- Combine cream cheese, eggs, spinach, walnuts, parsley and tarragon, then add in cooled mushroom mixture.
- Bake for 1 hour 15 minutes.
- Chill inverted on a plate.
- Serve on homemade crostini.
Can you freeze Mushroom Pate?
- Yes! You can keep this vegetarian pate in the freezer for up to 3 months. Wrap it tightly with plastic wrap, then a layer of tin foil.
Wine pairings for Mushroom Pate:
- Pinot Noir
- Zinfandel
- Syrah
If you loved this Mushroom Pate recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish are share it with me on Instagram using the hashtag #platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.
More mushroom recipes:
- Mushroom Risotto with Truffle Mousse
- Minute Thai Mushroom Salad
- Hungarian Mushroom Soup with Fresh Dill
- Mushroom Risotto with Truffle Mousse
- Mushroom Stuffing with Pecans & Fresh Herbs
More vegetarian appetizer recipes:
- Burrata Recipe with Sweet Pea Puree & Arugula
- Baked Goat Cheese Dip
- Blistered Shishito Peppers
- Classic Cheese Fondue
- Toasted Ravioli
- Baked Brie in Puff Pastry
Mushroom Pate
Ingredients
- 1 onion (finely chopped)
- 1/4 pound butter (unsalted)
- 1 pound cremini mushrooms (finely chopped (button mushrooms, portobello mushrooms, wild mushrooms also work) )
- 2 garlic cloves (minced)
- 1/4 cup dry sherry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cream cheese
- 3 eggs
- 2 cups spinach (chopped)
- 1 1/4 cups walnuts (finely chopped`)
- 1/3 cup parsley (chopped)
- 1 Tablespoon tarragon
Instructions
- In a skillet over medium, saute the onion in butter for 4-5 minutes. Add the mushrooms and garlic and cook for 5 minutes. Add sherry, salt and pepper and cook for 10 minutes. Transfer to mixing bowl and let cool.
- Preheat oven to 350 degrees.
- Combine cream cheese, eggs, spinach, walnuts, parsley and tarragon, then add in cooled mushroom mixture.
- Place mixture in a buttered loaf pan. Cover with aluminum foil. Place loaf pan in larger and deeper pan partially filled with water. Bake for 1 hour 15 minutes.
- After baking, remove from oven and chill inverted on a plate. Once chilled, the pate may be sliced and served.
Nutrition
This vegetarian pate recipe was originally published in 2016. It was updated in 2021 with new photographs and directions. The recipe remains the same. Enjoy!
ooh I love the idea of a vegetarian patê! This spread looks absolutely perfect, and I can’t wait to find some of that Skyfall Cab to enjoy during these cooler fall nights!
Yes – It’s definitely feeling like “cab” weather!
Ohmygoodness, what beautiful photos. That pate sounds delicious, and the figs and soft cheese look just mouthwatering!!
Thanks so much Suzannah!
first, CONGRATULATIONS!!! so much to celebrate! Second, I am not a huge dan of pate’s but this being the vegetarian kind, it had me intrigued. Olives, cheese, garlic, onions, etc. It sounds delish! 👌🏼
Thank you Melissa!
Your photos are absolutely gorgeous and capture the mood of this special moment so well.
Thank you Kelsey!
Sounds delicious! I love a good cheeseboard—this sounds like the perfect addition!
Thanks Rachel!
Congrats on getting married, and a partnership with Skyfall!
Your plating looks fantastic in these photos. Hence, the name of your blog. Nicely done!
Thank you so much.
I added dry white wine and a lil extra butter when I cooked the mushrooms down. Then I added a couple of tablespoons of finely grated parmesan when I mixed everything together. Delicious!
Sounds like an amazing addition Anthony!