Mushroom Pâté with Walnuts – Packed 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.
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 Vac2 Optimum air vacuum 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.
Mushroom Pâté – The Recipe
Mushroom Pâté with Walnuts & Butter Beans
- 2 tbsp olive oil
- 1 small onion - sliced
- 175 g chestnut mushrooms - although most mushrooms would be good
- ½ tsp cumin seeds
- 2 cloves garlic - roughly chopped
- leaves from a few sprigs of thyme
- pinch of 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 shelled walnuts - the fresher the better
- 1 400 g tin butter beans - drained and rinsed
- 2 tsp tamari or your favourite soya sauce
- lots of freshly ground black pepper
- 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.
- 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.
- Add the garlic, thyme and salt and cook until any water from the mushrooms has evaporated - about another couple of minutes.
- Add the wine or vinegar & water mixture and cook for a further minute. Take off the heat and allow to cool a little.
- 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.
- Blitz everything 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. I used a my Optimum Vac2 power blender.
- Spoon into appropriate containers and serve or store in the fridge for up to a week.
Other recipes for vegan spreads you might like
- Cashew ‘cream’ cheese via Tin and Thyme
- Fermented vegan walnut thyme cheese via Tasting Page
- Garlic herb vegan almond cheese spread via Delightful Adventures
- Minted broad bean spread via Tin and Thyme
- Olive tapenade via Fried Dandelions
- Pistachio avocado butter via Jagruti’s Cooking Odyssey
- Roasted red bell pepper and tomato garlic chutney via Food Trails
- Spicy carrot dip via Flavours Treat
- Spinach, tahini & cumin spread via Planet Veggie
- Sun-dried tomato spread via Veggie Inspired
- Tofu ricotta via Veggies Save the Day
- Turkish-style coriander and walnut tarator via Quite Good Food
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 or via social media. 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 or Pinterest.
Vegan Mushroom Pâté – PIN IT.
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