Cooking for Luv: Vegetarian + Vegan Recipes
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Luxe Mushroom Pate

13 Apr Luxe Mushroom Pate

My vegan foie gras recipe is one of my most popular and I love love love making it to wow friends from carnivores to meatless crusaders. Using lentils and walnuts as the base with ume plum vinegar as the secret ingredient, it has an extremely rich and umami packed flavor profile that you just can’t quit eating til the last finger lick from the jar. This past week I was looking to create a legume free option of that recipe so I turned to the other classic meatless pate ingredient: mushrooms. Paired with some similar ingredients to my original (the miso stayed but I swapped in sherry vinegar for the ume plum), a few new secret umami bomb weapons (porcini powder, tamari, mustard powder and capers), some new freshness (with fragrant farmers market thyme and parsley), and the pièce de résistance: ultra lux fatty butter, this new pate is some next level fabulousness! Enjoy, and feel free to weigh in on the comments on which one of the two makes you swoon more!

Luxe Mushroom Pâté
Yields 1
Total Time
15 min
Total Time
15 min
  1. 2 tablespoons butter (try Organic Pastures raw organic butter, Certified Humane) or vegan butter
  2. 1 cup diced yellow onion (about 1/2 medium onion)
  3. 8 ounces crimini mushrooms, sliced (yields about 3 cups sliced)
  4. 1/2 cup shiitake mushrooms, sliced*
  5. 3 tablespoons sherry vinegar
  6. 1/2 cup raw walnuts
  7. 4 tablespoons chopped italian parsley
  8. 2 tablespoons white miso
  9. 1 tablespoon fresh thyme leaves
  10. 1 teaspoon tamari or Braggs Liquid Aminos
  11. 1 teaspoon capers
  12. 1 teaspoon porcini powder**
  13. 1/4 teaspoon mustard powder
  14. 1/2 teaspoon freshly ground black pepper
  15. 8 tablespoons butter, melted (optional, but this is the whole luxe part)***
  1. In a large heavy bottomed skillet, melt butter over medium high heat. Add onions and cook until softened, about 3 minutes. Add mushrooms, turn heat up to high, and cook mushrooms until they start to turn golden, about 5 minutes. Add sherry vinegar to deglaze pan, scraping up any crusty bits on the bottom, and cook for 1 more minute.
  2. Heat a small skillet over medium heat, add walnuts and toast until fragrant and they start to turn golden. Remove from heat.
  3. In a food processor, add all ingredients besides olive oil and mix for a couple minutes until smooth. With motor running, pour in the olive oil and mix for another minute until fully incorporated and the pate is silky smooth.
  4. Remove from food processor and transfer into a wide lidded jar.
  5. Pour melted butter on top of the jarred pate, and place in the fridge until butter turns solid again, about one hour.
  6. Spread pate on crackers or toasted baguette, or use as a crudite dip with your favorite farmers market vegetables.
  1. *I always like to keep a bag of Woodstock frozen shiitake mushrooms in my freezer, faster than hydrating dried shiitake when you're in a hurry. I used them for this recipe, thawed quickly in some warm water and squeezed dry
  2. **Optional, but I highly recommend having some one hand- it adds a depth of flavor to many meat-free dishes. You can find some here: Porcini Powder
  3. ***I used raw goats milk butter from the local farmers market but you can use your favorite butter or vegan butter- or leave it off all together for a healthier twist
cooking for luv
cooking for luv lux mushroom pate jar

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