Mushroom Pâté: Full of Vegan Umami Goodness
If you like a quick and easy spread that’s full of umami flavours and packed with goodness, this mushroom pâté with walnuts and butter beans might be for you. It’s easy to make, delicious for vegetarians and great for vegans too.
Veganuary – Day 9
Following on from my Veganuary Day 5 post with beetroot miso soup, I’m pleased to say I’m still enjoying the challenge. For breakfast, I have these 31 healthy vegan breakfast recipes to inspire me. Furthermore, on the days I’m working from home, lunch has proved to be no problem at all. In fact I’ve been relishing it and mostly have something different every day. However, I do need something quick and easy for a packed lunch when I’m working in my other job.
Sandwiches are by far and away the easiest thing to make, carry and eat, but what to put in them? I have my vegan cream cheese recipe, which is really good, but variety is the spice of life and all that. I require something else.
Mushroom Pâté With Walnuts & Butter Beans
The something else turns out to be this mushroom pâté with walnuts and butter beans. I’ve made mushroom pâté many times before, but never a vegan one. Normally, I’d use cream cheese. So, the question was, what could I replace it with to give the creamy quality which I like so much?
The answer was very simple, butter beans. As their name suggests, these beans, otherwise known as lima beans are really quite buttery in texture and flavour. They’re my favourite beans for making dips and spreads as they mash down to a smooth and creamy paste.
Walnuts
Not that I wanted my mushroom pâté to be completely smooth. That’s what the walnuts are there for; a bit of texture as well as additional richness. Walnuts are little powerhouses of nutrition. They’re full of antioxidants, rich in omega 3 and contain a host of vitamins and minerals, particularly iron, selenium, calcium, zinc and vitamin E.
Now I’m on a vegan diet and not eating or drinking dairy, I’m particularly concerned about calcium, as arthritis is rife in our family. Oh, I almost forgot, walnuts are also a good source of protein, something else I’m no longer getting from milk and cheese.
For this mushroom pâté recipe, I toasted the walnuts to intensify their flavour, but you don’t need to do this if you’re in a hurry or worried about taking your eye of the ball. They are very easy to burn. Do remember to stir them regularly whilst they’re toasting.
How To Make Mushroom Pâté
First you need to fry up some onion, garlic, thyme and mushrooms. Then it’s just a case of blitzing them in a food processor or blender along with the beans, walnuts and remaining ingredients until you get the consistency you want. Simple. I used my power blender, because it sits in my kitchen and is therefore convenient to use.
Once it’s made, you can eat it straight away. If there are a few of you to enjoy it, so much the better. Otherwise, pack it into glass jars and store it in the fridge. It should keep for up to a week.
As this mushroom pâté is both vegan and gluten-free, it’s a dish most people can enjoy. Serve it as a dinner party starter with crackers or toast, or spread on crostini as canapés for a larger party. A slice of cucumber or pickle makes for a good topping.
Other Recipes For Vegan Spreads You Might Like
- Baba ganoush
- Cashew ‘cream’ cheese
- Green dip (or spread)
- Portuguese “Fish” pâté
- Minted broad bean spread
- Moroccan carrot dip (or spread)
For even more spread recipe inspiration, head over to my Delicious Dips and Spreads board on Pinterest. There you’ll find plenty of both vegan and vegetarian dips and spreads.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this mushroom pâté with walnuts and butter beans, I’d love to hear about it in the comments below. And please don’t forget to rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more mushroom recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Vegan Mushroom Pâté – PIN IT.
Mushroom Pâté – The Recipe
Mushroom Pâté with Walnuts & Butter Beans
Equipment
- power blender
Ingredients
- 2 tbsp olive oil
- 1 small onion sliced
- 175 g chestnut mushrooms although most mushrooms are good
- ½ tsp cumin seeds
- 2 clove garlic roughly chopped
- 4-6 sprig fresh thyme leaves only
- 1 pinch sea salt (I used smoked sea salt)
- 1 tbsp vegan white wine or 1 tsp white wine vinegar made up to 1 tbsp with water
- 50 g walnuts the fresher the better
- 400 g tinned butter beans (lima beans) drained and rinsed
- 2 tsp tamari (affiliate link) or your favourite soya sauce
- freshly ground black pepper to taste
Instructions
- Heat the oil in a large frying pan. Add the onions and fry over a low heat for five minutes or until the onions are translucent.2 tbsp olive oil, 1 small onion
- Meanwhile, wipe and roughly chop the mushrooms, then turn up the heat to medium and add to the pan along with the cumin. Cook for about 3 minutes, stirring occasionally.175 g chestnut mushrooms, ½ tsp cumin seeds
- Add the garlic, thyme and salt and cook until any water from the mushrooms has evaporated – about another couple of minutes.2 clove garlic, 4-6 sprig fresh thyme, 1 pinch sea salt
- Add the wine or vinegar & water mixture and cook for a further minute. Take off the heat and allow to cool a little.1 tbsp vegan white wine
- Meanwhile toast the walnuts in a dry frying pan over a moderate heat. Stir frequently to avoid burning. When they have browned nicely, about ten minutes, then remove from the heat and allow to cool.50 g walnuts
- Blitz everything, including the beans, in a blender or food processor until almost smooth. I like to have a bit of texture, but how smooth you blend it is entirely up to you.400 g tinned butter beans (lima beans), 2 tsp tamari (affiliate link), freshly ground black pepper
- Spoon into appropriate containers and serve or store in the fridge for up to a week.
Notes
Nutrition Estimate
Linkies
I’m sharing this mushroom pâté recipe with Everyday Healthy Recipes for #CookBlogShare and with Searching for Spice for #CookOnceEatTwice.
We loved this pate. It was filling and full of flavour. Loved the walnut flavours with the mushrooms. I like that it adds some really healthy fats to our diet. Thank you.
That’s brilliant, so glad you’re enjoying it. Mushrooms and walnuts may not sound an obvious pairing, but they work really well together in this pate.
I love this recipe! the flavors are absolutely amazing! Thank you!
Glad you like it. It’s one of my favourite sandwich fillings.
Yum! This mushroom pâté was so delicious! I didn’t think I could find a good plant based alternative for this. I just had it on toast and it was great. Definitely going to put it in a banh mi sandwich tomorrow!
Yay! It’s a firm favourite with me, but I hadn’t thought about putting it in a banh mi. What a delicious idea.
I didn’t realise how easy making your own pate was! This is absolutely delicious. It’s my new favourite spread for crackers and sandwiches. So much healthier and more flavourful than store bought. Thank you!
Thanks for your feedback Lucy, it’s one of my favourites too. It’s really easy to make and it lasts a good few days in the fridge, which is always a bonus.
Oh, this mushroom pate was absolutely delicious! It was full of the good umami flavor! Perfect easy appetizer!
Thank you Kayla, good umami notes is one of the things I was striving for when developing this recipe.
Love this recipe! So quick and healthy, makes a perfect appetizer or lunch! Thanks!
Glad you like it Meryl. It’s really good for both of these things.
This mushroom pate is packed with flavor! I love how the butter beans contribute to the creaminess! I can’t wait to try this as a sandwich spread. Thank you for sharing this recipe!
It’s my go to sandwich filler when I’m away at work, but it’s lovely on crackers too.
It’s really nice and easy and so delicious. It is quite different type recipes. I love the addition of walnuts to mushroom pate.
Our favourite sandwich at the moment stuffed with red cabbage, red onion & carrot coleslaw (made with hellmans vegan mayo) , black olives and I spread the bread with a vegan pesto. SO good toasted too! This pate looks amazing – def going to give it a go!
That sounds delicious Midge. I really like olives, but I don’t use them nearly as much as I should.
This looks lovely, and I like how uncomplicated this recipe is too. Thank you for bringing it to #CookBlogShare
Thanks Monika. It’s really nice and easy and so delicious. I will be making up another batch as soon as this one’s finished.
Very simple and intersting recipe.. something different for me m, will surely try it. Thanks for including my recipe!!
Let me know what you think if you do try it. It’s my new favourite thing at the moment.
I love the addition of walnuts to this mushroom pate. It’s not the most common ingredient but I personally love the flavour and I am sure it added some cream texture to the dish.
I’m a big fan of walnuts. Not only do they taste good, but they are incredibly good for you too. They add a bit of texture and additional flavour. The creaminess comes from the butterbeans.
This pate sounds super moreish!
Thanks Kat, I’ve found it to be a bit too moreish 😀
This looks and sounds delicious. So much goodness in this and I love the tip about using butter beans to make a pate – must try that!! Eb x
My Mum used to buy something like this from the health food shop when I was a child – it takes me right back. There were a few different flavours and the mushroom one was my favourite. It looks delicious!
Oh I remember that mushroom pate or at least there were a couple we used to get – one in a tube and one in a pot. Have to say mine is much nicer 😀
What a great idea! This looks so smooth and creamy, a real lunch time treat!
I had it in my work sandwich today. Definitely the best sandwich I’ve had in a while.
This looks absolutely delicious! I can imagine that butter beans are perfect for pate and it’s definitely something I’d love to try soon as well. I’m wondering if I could get my children to eat it too! Thanks for sharing with #CookOnceEatTwice!
Definitely worth trying on the kids. Let me know the verdict if you do.
I love the sound of homemade mushroom pate Choclette – and vegan too! I must confess that I’ve never made a homemade pate before, but I sure do fancy giving this a go – it’s so straigh forward and sounds gorgeous. xx
Oh do try Angela, it’s well worth it and as you say, there’s very little effort involved. And of course it tastes even better when served on a beautiful blue plate.
A great idea! I adore mushrooms and this looks like a perfect way to prepare them.
Thank you Angie. I’m so glad I made a couple of jars of it, because I will not be getting bored of it anytime soon.
I often make a walnut and cannelini bean pate, I bet its quite similar to this (it is in colour anyway!). Very commendable veganuary efforts!
Haha, thanks Ceri. Walnuts are fantabulous in spreads and patés. I’ve made a fair few in my time.
The word Umami makes my mouth water just reading it. I bet this pate is delicious!
It’s a fab word isn’t it Heidi and it somehow just conjures up deliciousness.
I love mushrooms, mushroom pate, and butter beans. Therefore, this sounds like a winner to me!
Yay, all thumbs up for butter bean mushroom pâté.
I love mushrooms, the recipe seems easy and I can use it as a spread on my toasts and Indian flatbreads like Parantha. Also, Thanks for sharing my recipe!!
Oh good idea, it would go beautifully with flatbreads.