mushroom-pâté

Appetizers Collection

Mushroom Pâté

Serve this vegetarian mushroom pâté recipe as an appetizer with crackers and pickled onions or try it as a sandwich spread.

Ingredients

  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ cup minced shallots
  • 1 pound cremini mushrooms (baby bella), coarsely chopped
  • 2 tablespoons chopped fresh sage, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons dry sherry
  • ½ cup walnuts, toasted (see Tip)
  • 2 tablespoons nutritional yeast or Parmesan cheese

Directions

  1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

  2. Transfer the mixture to a food processor. Add the remaining 2 tablespoons oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage, if desired.