This Walnut Mushroom Pâté recipe is the perfect addition to a charcuterie platter when paired with crispy crostini. It’s a delicious, vegetarian pate with a creamy texture 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.
Made with simple ingredients, this mushroom spread makes a perfect party appetizer!
What kind of mushrooms to use?
I’m using cremini mushrooms in this recipe, but you can any fresh mushrooms you prefer. Standard button mushrooms, porcini mushrooms, oyster mushrooms, shiitakes and portobello mushrooms also work well. Or, use a variety to make a wild mushroom pâté.
Ingredients needed
- Mushrooms – See above. Many different varieties will work.
- Onion + Garlic – You could also use shallots.
- Butter – I like to use unsalted butter so that I can control the seasonings.
- Dry Sherry – You can also use white wine. Or leave out the alcohol.
- Salt + Pepper
- Cream Cheese – Creme fraiche would also work.
- Eggs – This works as a binder for the pate.
- Spinach
- Walnuts
- Tarragon – Or, swap in another favorite herb like fresh parsley or one of these tarragon substitutes.
How to make it
- Saute onions and mushrooms in a large skillet over medium heat.
- Add sherry and let reduce.
- Combine room temperature 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 or with some crusty bread.
Tip: I like to use a food processor to ensure that my mushrooms are very finely chopped.
How long can you store it?
This vegetarian pate will keep in the fridge (tightly wrapped) for up to 5-days.
Can you freeze it?
- 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.
What to serve with mushroom pate
- Crostini
- Vegetable Sticks
- Marcona Almonds
- Breadsticks
- Crackers
- Endive Leaves
- Pickles
Wine pairings
More vegetarian appetizer recipes
- Vegetarian Sushi Rolls // Spicy “Tuna” Rolls
- Burrata Recipe with Sweet Pea Puree & Arugula
- Baked Goat Cheese Dip
- Blistered Shishito Peppers
- Classic Cheese Fondue
- Toasted Ravioli
- Baked Brie in Puff Pastry
More mushroom recipes
Did you try this mushroom pate recipe?
If you loved this vegetarian pate, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Mushroom Pâté
Ingredients
- 1 medium onion (finely chopped)
- 1/2 cup butter (unsalted – 1 stick)
- 1 pound cremini mushrooms (finely chopped (button mushrooms, portobello mushrooms, wild mushrooms also work) )
- 2 cloves garlic (minced)
- 1/3 cup dry sherry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 8-oz. package cream cheese (room temperature )
- 3 eggs
- 2 cups spinach (chopped)
- 1 1/4 cups walnuts (finely chopped)
- 1 Tablespoon tarragon (or parsley)
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. Set aside and let cool slightly.
- Preheat oven to 350 degrees.
- Combine cream cheese, eggs, spinach, walnuts, 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 2022 with new photographs and directions. The easy mushroom pate 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!
How much parsley is needed? I see it in the directions but not the ingredient list.
Sorry about that Karin! The recipe was revised slightly and no longer calls for parsley. However, you can swap in parsley for the tarragon if you would prefer.