Mushroom Pate

Mushroom Pate

Serves 6 60 minute prep time

Let the liver live. The meatiness of this mushroom pate makes it a satisfying side or main dish for omnivores and flexitarians alike.


  • 2 Tbsp vegan butter
  • 4 cups mushrooms
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp chili powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1 cup roasted cashews
  • 1-2 Tbsp olive oil (depending on thickness of paste)


  • Melt butter in large pan and add mushrooms.

  • Cook for 5 min until brown and then add onion and cook for another 2-3 minutes.

  • Add garlic and cook for another minute.

  • Add chili powder, coriander, cumin, salt and pepper to mixture and cook until quite dry. Remove from heat.

  • Once mushroom mixture is fairly cool, add to food processor along with roasted cashews.

  • Start blending and slowly add olive oil until mixture is a thick paste. Form in ring mold or ramekin and chill for minimum one hour, up to overnight.

  • Serve with crudité or gluten-free crackers.