Name: Easy Mushroom Pâté (Vegan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 1 medium shallot (finely diced); 2 garlic cloves (finely chopped); 1/2 pound chestnut mushrooms; 2 tablespoons vegan butter; 2 tablespoons fresh parsley (roughly chopped); 1 tablespoon fresh thyme (roughly chopped); 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup canned cannellini beans (drained); 1/4 cup walnuts

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This easy mushroom pâté is creamy, rich and completely vegan! It's the perfect party appetizer, and it couldn't be easier to make.

And if you love mushrooms, try my vegan creamy garlic mushrooms or tagliatelle ai funghi next!

Vegan mushroom pâté topped with fresh thyme with toasted crostini alongside.

This mushroom pâté has been a staple in our home for years and it always makes an appearance for Christmas celebrations. It's a perfect dish to share with vegan and non-vegan friends because it tastes absolutely delicious!

I like to serve it with crostini or crackers but it's also perfect just spread on some toast. And you don't even need a party excuse to make it because it's super simple to whip up every time you have extra mushrooms in the fridge.

There are lots of mushroom pâté recipes out there but what makes mine different is adding cannellini beans to it. This way, you don't need to add any plant-based cream cheese or ricotta - the beans will make your pâté super smooth and creamy.

Why you'll love this mushroom pâté

You can have it on the table in just 25 minutes.
It tastes amazing the next day, so you can make it in advance.
It's perfect as part of a spread with stuff like Greek skordalia or a bowl of zaalouk!

Smooth mushroom pâté garnished with fresh thyme and a crostini.

What you'll need

Olive oil - A splash of oil to soften the shallot and mushrooms.
Shallot - Better than onion in a delicate recipe like this because it's milder and softer.
Garlic - Fresh is best here! Feel free to adjust the quantity to your liking.
Mushrooms - Chestnut mushrooms, also known as cremini or baby bella, are perfect for this recipe. White mushrooms don't have the same flavor.
Vegan butter - For a bit of richness after cooking the mushrooms.
Fresh herbs - A mix of fresh thyme and parsley is perfect!
Cannellini beans - They bring creaminess and some extra body to the pâté.
Walnuts - Just for extra texture. You can use almonds, too, or skip altogether for a nut-free mushroom pâté.

Pro tip

Keep the mushrooms in the pan until the base is completely dry. If you blend them while there's still liquid, you'll end up with watery pâté.

Vegan mushroom dip with cannellini beans and walnuts in a white bowl.

How to make mushroom pâté

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Heat the olive oil in a large frying pan over medium heat. Add the shallot and garlic and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Add the mushrooms and raise the heat slightly. Cook for 8-10 minutes, stirring often, until the mushrooms are browned at the edges.

Finely chopped shallots sautéing in olive oil in a large frying pan.

Sliced mushrooms added to a frying pan with sautéed shallots.

Stir in the vegan butter and let it melt through the mushrooms. Take the pan off the heat and stir in the parsley, thyme, salt and pepper. Leave to cool for at least 5 minutes.

Mushrooms cooking in a frying pan until browned with vegan butter on top.

Fresh herbs added to browned mushrooms in a frying pan.

Tip the mushroom mixture into a food processor along with the cannellini beans and walnuts. Blitz until smooth, scraping down the sides once or twice.

Sautéed mushrooms, cannellini beans and walnuts in a food processor.

Mushroom, bean and walnut mixture blended into a smooth vegan pâté in a food processor.

Taste and adjust the seasoning. Pack into a bowl or small ramekins, smooth the top and chill for at least 2 hours before serving.

Substitutions and variations

You can use any mix of brown mushrooms here. I sometimes mix chestnut mushrooms and shiitake, and the flavor is richer that way.
For a nut-free version, simply leave the walnuts out. You're going to lose a bit of texture, but it will still be super tasty.
If you don't have any vegan butter, use an extra tablespoon of olive oil instead.

Helpful tips

Pulse rather than blitz if you like a coarser, more rustic pâté with visible bits of walnut in it.
The pâté will look soft straight out of the processor and firms up in the fridge, so resist the urge to thicken it.
Drain the cannellini beans but don't rinse them. The starchy liquid clinging to them helps the pâté come out silky.

What to serve with mushroom pâté

Crostini, crackers, or oatcakes
On warm sourdough or some toasted ciabatta slices
Or simply serve it as a dip for your favorite vegetable crudités.

Leftovers and storage

The mushroom pâté keeps well in the fridge for up to four days in an airtight container. Press a little olive oil over the surface to stop it drying out.
You can serve it straight from the fridge or allow it to reach room temperature first.
I wouldn't freeze it because the texture will change.

More recipes you'll love

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