Spicy Mushroom Pâté

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Spicy Mushroom Pâté is a hearty, vegan appetizer recipe that is perfect for sandwiches, snacks, crackers, breads, vegetables, and charcuterie! Its earthy, umami flavor tantalizes the tastebuds and belies the reality it isn’t actually a meat-based recipe! {Paleo-friendly + Vegan}

Spiriteds, if you would have asked me my least favorite vegetables as a child, I would have told you lima beans, peas, and MUSHROOMS. And although these aren’t the best or even literal examples of vegetables, I will have you know I DID NOT CARE and I DID NOT LIKE THEM. They were served as a vegetable to me, regardless of their actual status, and I wanted no part of them. If you would have told me my feelings on the subject would…evolve…I wouldn’t have believed you.

But, times and tastebuds change. I no longer mind peas IN recipes. And I still don’t care for lima beans. But by high school, I accepted mushrooms on my supreme pizzas. And, boy, didn’t I feel mature? LOOK AT ME NOW, MOM. I’m eating mushrooms on my pizza! Oh, eww! Just got a big piece in my slice. Dammit.

Mushrooms and I have come a long way since then. And now I willingly eat them on the regular. So when I saw a recipe for Mushroom Pâté in Lisa Dawn Bolton’s gorgeous book, On Boards, I knew I had to give it a try. I made recipe swaps to meet our family’s food allergy needs. But I encourage you to give this one a try. The umami flavor means you don’t even notice you’re eating fungi.

Look at us diversifying our meal routines, Spiriteds! We’re so mature!

Spicy Mushroom Pâté is

• Vegan
• Paleo-friendly (use coconut or olive oil or paleo butter)
• Dairy-free yet creamy
• Plant-based and hearty
• Perfect as an appetizer or in sandwiches

Side note: Spicy Mushroom Pâté is versatile enough to work as well with lunches and dinners as it does appetizers, snacks, and charcuterie boards. It can be as formal or informal as you want. 

Spicy Mushroom Pâté ingredients

• Cremini mushrooms. Rinsed, drained, and stems removed. Chop them into pieces so they blend in the food processor more evenly. While the recipe calls for 24 ounces of mushrooms, this is “give or take.” A little more, a little less, and your recipe should still turn out fine.
• White onion and fresh garlic. Dice the onion and press the garlic so they also blend in the food processor evenly.
• Allergen-friendly butter. Plant-based butters that are firm or soft will work here. You can also use coconut oil or olive oil, if desired.
• Coconut aminos. This soy-free soy sauce is a delicious addition to the pâté and contrasts with the earthy plant-based flavor.
• Apple cider vinegar. A tiny splash balances the ingredients.
• Ground mustard. It enhances the hearty, umami flavor.
• Herbs and seasonings: Thyme, parsley, red pepper flakes, and sea salt. If using dried thyme and parsley, then use 1 teaspoon each. If you plan to use fresh herbs, then add 1 tablespoon each and make sure the leaves are finely minced. Add red pepper flakes in small quantities until desired “heat” is reached. And add sea salt to taste. 

How to make Spicy Mushroom Pâté

1. To the large work bowl of a food processor add the chopped mushroom, diced onion, and pressed garlic. Pulse several times to combine the ingredients. Stop the food processor, scrape the sides of the bowl, and look for any ingredients that aren’t getting chopped. Stir them into the mixture and pulse again. Stop the machine again to scrape the sides of the bowl and to loosen any mixture that has coated the bottom of the bowl and pulse several times again, if large pieces remain.
2. In a large skillet melt the butter with the coconut aminos and apple cider vinegar. Then pour the mushroom mixture from the food processor into the skillet and stir until evenly combined. Simmer uncovered for about 15-20 minutes, or until the mixture goes from soupy to mostly firm. You’ll notice it’s ready for the herbs and seasonings when it begins to hold shape as you stir it. Once that happens, then sprinkle in the ground mustard, herbs, red pepper flakes, and sea salt.
3. Simmer for another 5-10 minutes or until the liquid has completely evaporated and the pâté has taken a full, firm shape. Remove from heat to cool.
4. Store in an airtight container for up to 5 days. Let it sit at room temperature for 30 minutes before serving to soften.  

Recipe variations, tips, and tricks

This versatile plant-based pâté recipe is versatile enough you can mix and match all kinds of ingredients and strategies to make it work for you. Here are helpful notes about swaps and strategies:

• Fresh versus dried herbs. If you want to use fresh herbs, then add 1 tablespoon per herb (instead of 1 teaspoon) and mince the leaves into small pieces. Add them about 15 minutes after cooking has started. If you want to use dried herbs, then stick with 1 teaspoon for each herb and add them closer to 20 minutes into the cooking process. The dried herbs may absorb the liquid faster and cause the pâté to scorch. Since we don’t want scorched pâté, we add the dried herbs and ground mustard later in the process.
• Allergen-friendly butter, coconut oil, and olive oil. Use whichever one you’d like as your base. Please note flavors and cook times may vary. We noticed the allergen-friendly butter worked best. However, the other two options also worked. Coconut oil was the messiest and prone to spitting and bubbling in the pan. It required a longer cook time and more continuous stirring but was ultimately delicious. Olive oil took longer to cook, as well, but wasn’t nearly as messy as the coconut oil. Season according to what your tastebuds like best.
• For a milder flavor, remove the center sprout of the garlic clove. I remove the sprout as I prep the cloves for the garlic press.
• Add red pepper flakes in small quantities. Then work your way up to the full teaspoon, if you feel like it. This Spicy Mushroom Pâté packs some serious heat, which our family LOVES. But your preferences might be different. More heat, less heat, it’s totally up to you and easy to customize.

More appetizer recipes!

This Spicy Mushroom Pâté is a vegan yet hearty dish. And if that’s what you’re in the mood for, then slip these into your virtual recipe tin, too.

• Roasted Butternut Squash Hummus
• Olive Medley Tapenade
• Lemon Avocado Dip

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Spicy Mushroom Pâté

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Spicy Mushroom Pâté is a hearty, vegan appetizer recipe that is perfect for sandwiches, snacks, crackers, breads, vegetables, and charcuterie! Its earthy, umami flavor tantalizes the tastebuds and belies the reality it isn’t actually a meat-based recipe! {Paleo-friendly + Vegan}

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 cups 1x
• Category: Appetizers and Snacks
• Method: Stovetop
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 24 ounces Cremini mushrooms, stems removed, rinsed, drained, chopped
• 4 cloves garlic, pressed
• 1/4 cup white onion, diced
• 1/2 cup plus 1 tablespoon allergen-friendly butter, coconut oil, or olive oil
• 2 tablespoons coconut aminos
• 1/2 teaspoon apple cider vinegar
• 1 tablespoon ground mustard
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• 1/2 – 1 teaspoon red pepper flakes
• 1/2 – 1 teaspoon sea salt
• Coarse black pepper, to taste

Helpful equipment:

• Food processor
• Garlic press

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Instructions

1. To the large work bowl of a food processor add the chopped mushroom, diced onion, and pressed garlic. Pulse several times to combine the ingredients. Stop the food processor, scrape the sides of the bowl, and look for any ingredients that aren’t getting chopped. Stir them into the mixture and pulse again. Stop the machine again to scrape the sides of the bowl and to loosen any mixture that has coated the bottom of the bowl and pulse several times again, if large pieces remain.
2. In a large skillet melt the butter with the coconut aminos and apple cider vinegar. Then pour the mushroom mixture from the food processor into the skillet and stir until evenly combined. Simmer uncovered for about 15-20 minutes, or until the mixture goes from soupy to mostly firm. You’ll notice it’s ready for the herbs and seasonings when it begins to hold shape as you stir it. Once that happens, then sprinkle in the ground mustard, herbs, red pepper flakes, and sea salt.
3. Simmer for another 5-10 minutes or until the liquid has completely evaporated and the pâté has taken a full, firm shape. Remove from heat to cool.
4. Store in an airtight container for up to 5 days. Let it sit at room temperature for 30 minutes before serving to soften.

Notes

• Fresh versus dried herbs. If you want to use fresh herbs, then add 1 tablespoon per herb (instead of 1 teaspoon) and mince the leaves into small pieces. Add them about 15 minutes after cooking has started. If you want to use dried herbs, then stick with 1 teaspoon for each herb and add them closer to 20 minutes into the cooking process. The dried herbs may absorb the liquid faster and cause the pâté to scorch. Since we don’t want scorched pâté, we add the dried herbs and ground mustard later in the process.
• Use whichever one you’d like as your base. Please note flavors and cook times may vary. We noticed the allergen-friendly butter worked best. However, the other two options also worked. Coconut oil was the messiest and prone to spitting and bubbling in the pan. It required a longer cook time and more continuous stirring but was ultimately delicious. Olive oil took longer to cook, as well, but wasn’t nearly as messy as the coconut oil. Season according to what your tastebuds like best.
• For a milder flavor, remove the center sprout of the garlic clove. I remove the sprout as I prep the cloves for the garlic press.
• Add red pepper flakes in small quantities. Then work your way up to the full teaspoon, if you feel like it. This Spicy Mushroom Pâté packs some serious heat, which our family LOVES. But your preferences might be different. More heat, less heat, it’s totally up to you and easy to customize.