Eat More Plants.

Mushroom Garlic Walnut Pâté


I love, love, love mushrooms. I grew my own oyster mushrooms for a while and I’m going to start again. It’s a really fun project to do and it doesn’t take too much space.

I bought a bunch of maitake, oyster and shiitake mushrooms and decided to make a yummy, decadent pâté with them. SO good. With everything really. Crackers, toast or veggies.

I spread my pâté on toasted semolina bread and then made it into a sandwich with avocado, pomegranate, chives and squeezed some extra meyer lemon juice and zest on it all. It might sound like a lot of flavors going on but it really works perfectly. Nothing outshines the main star, being the pâté, and everything compliments each other.


3 T butter + 5 T butter, I use earth balance
(Yes it’s a lot of butter…this is a treat! Not meant for lunch everyday)
1 3/4 c chopped mushrooms, any variety
1 t minced garlic
1/3 c marsala or sherry wine
Juice and zest from 1/2 a lemon
1/2 c rough chopped walnuts
Salt & pepper to taste

Melt the first 3 T of butter in a sauce pan.
Add mushrooms and sauté over medium heat for 5 minutes.
Season with salt & pepper, add sherry, lemon juice & zest, garlic and the walnuts.
Sauté for another 5 minutes, until liquid is evaporated.

Let your mushroom mixture cool completely before heading to the next step!

Add cooled mushroom mix to a food processor along with the other 5 T of butter.
Process until uniform in texture; I like to leave mine a bit on the chunkier side instead of completely smooth.
Scoop your pâté into a bowl and refrigerate for at least two hours before eating. This will help the mix to harden quite a bit.
Serve with fresh chopped chives or parsley.


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