• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe

Easy Cheesy Vegetarian

menu icon
go to homepage
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Gluten-Free Recipes

    Sep 17, 2018 · Modified: Mar 5, 2019 by Becca Heyes · This post may contain affiliate links · 22 Comments

    Easy Garlic Mushroom Pâté

    5.2K shares
    • Share98
    • Tweet
    Total time: 20 minutes
    Servings: 6 portions
    5 from 5 votes
    Jump to Recipe Rate this Recipe

    Mushroom pâté is a classic appetiser, and this version couldn't be easier to make! Just combine a few simple ingredients, including garlic mushrooms and chickpeas, to make a simple dish that will go down a storm.

    Mushroom pate spread on toast triangles, on a marble board
     
    I've got a bit of a retro recipe for you today - garlic mushroom pâté! I wasn't alive in the 70's, but that's the kind of era I imagine when I think about mushroom pâté, especially when served 'potted' - topped with a thick layer of butter. But there's a reason some recipes turn into classics - because they're good! So dig out your bell-bottoms or over-the-knee boots, and let's get retro.
    Garlic mushrooms in a frying pan

    A mushroom dish for mushroom haters

    I know not everyone loves mushrooms, but for a lot of people it seems to be because of their texture - so mushroom pâté is actually a great way to ease in to loving mushrooms! You get that gorgeous garlicky mushroom flavour, with a smooth and creamy texture. Once the pâté is all blitzed up and spread on a piece of crusty toast, the texture of the mushrooms is long gone.

    Collage showing vegetarian mushroom pate before and after blitzing

    Vegetarian pâté

    Pâté may sound fancy (it's not often you see a word where 50% of the letters have an accent), but it's actually unbelievably easy to make!

    This mushroom pâté starts in the same way that a lot of my vegetarian pâté recipes do, with chickpeas and walnuts. It's a combination that makes a brilliant, hearty base for whatever flavours you decide to add - and it's high in protein too! Just add your chosen ingredients to turn the simple chickpea mixture into any kind of vegetarian pâté you like.

    In the past I've made all sorts of pâtés - I've done roasted vegetables, spices, pâté with feta cheese... the options are endless. You can also switch out the chickpeas for a different kind of bean, if you have something different in the cupboard.

    This time I added some garlicky sautéed mushrooms and fresh parsley - a classic combination.

    Vegetarian mushroom pate being scooped with a knife

    Vegan mushroom pâté

    There are two ingredients in this recipe that aren't vegan, but they're both really easy to avoid if you'd like to make a vegan version.

    Firstly, I added a dollop of cream cheese to make my pâté extra creamy and luxurious. You can easily use a vegan cream cheese here, or just skip it altogether if you're happy to have a less creamy pâté.

    I also topped my mushroom pâté with a layer of salted butter. When you spread the pâté onto hot toast, the butter melts right down into it - it's pretty special. But again, easily skipped!

    Potted mushroom pate being spread on toast triangles

    What is 'potted' pâté?

    'Potted' food is simply food that's been covered with a layer of fat as a way of preserving the food underneath, which is protected from the air. It used to be a way of making meat last longer, before fridges were commonplace. I may not eat meat but hey, if I want a layer of butter over my mushroom pâté, I'm going to have it!

    I'm not trained in food safety, so I wouldn't like to advise about exactly how long you can store this mushroom pâté for, either with or without the layer of butter. The standard recommendation for fresh food is 3 days in the fridge, so although I reckon you could get an extra day or two out of this pâté, I'll just say 3 days.

    Potted mushroom pate served with toast triangles

    How can I serve my mushroom pâté?

    If you're embracing the retro theme, I'd recommend serving your mushroom pâté in individual ramekins, with triangles of toast on the side - it's a classic dinner party appetiser.

    Or, if you're feeling less fancy (i.e. how I feel 99.9% of the time), it can be used in any number of other ways.

    Use it as a sandwich filling (it's great with thin slices of cucumber - very British!)
    Stir it through pasta
    Dollop it on the side of a salad
    Use it as a dip for breadsticks or raw veggies
    Pack it up in a tub in your lunchbox

    ...or however else you fancy. This recipe makes a decent sized batch (probably about 6 generous portions), so keep it covered in the fridge and just grab it whenever you spot a use for it!

    Vegetarian mushroom pate spread on toast

    Garlic mushroom pâté

    A classic appetiser - garlicky mushroom vegetarian pâté, made with walnuts and chickpeas. Great served 'potted', or in any number of other ways!

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 5 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 portions
    Calories: 258kcal
    Author: Becca Heyes

    Ingredients

    • 1 tablespoon olive oil
    • 450 g mushrooms, sliced (~ 5 cups when sliced)
    • 3 cloves garlic, minced
    • 400 g tin chickpeas, drained (240g, or ~ 1 ¼ cups, when drained)
    • 50 g (~ ⅓ cup) walnuts
    • Few sprigs fresh parsley
    • ½ teaspoon dried thyme
    • 1 tablespoon cream cheese
    • Salt
    • Black pepper
    • 6 tablespoon salted butter, melted

    Instructions

    • Heat a dash of olive oil in a large frying pan, and add the sliced mushrooms and minced garlic. Cook over a medium-low heat for 5-10 minutes, stirring regularly, until the mushrooms have softened, and any excess liquid has cooked off. Remove from the heat and allow to cool for a few minutes.
    • Meanwhile, add the chickpeas, walnuts, and fresh parsley to a food processor. Blitz to produce a coarse crumb.
    • Add the garlic mushrooms and dried thyme, and blitz again until fairly smooth. Add the cream cheese and plenty of seasoning, and blitz one more time.
    • Divide the mushroom pâté into individual ramekins - you should be able to make around 6. Top each ramekin with a little melted butter, and leave in the fridge for several hours to set.
    • Alternatively, you can skip the butter, and just store the pâté in a bowl instead. Best served lightly chilled.

    Nutrition

    Serving: 1 portion - Calories: 258 kcal - Carbohydrates: 15.3 g - Protein: 7.3 g - Fat: 20.2 g - Saturated Fat: 8.3 g - Cholesterol: 32 mg - Sodium: 269 mg - Potassium: 391 mg - Fiber: 3.7 g - Sugar: 1.4 g - Calcium: 30 mg - Iron: 3.4 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Mushroom lover? Why not try my mushroom stroganoff pie!

    More Gluten-Free Recipes

    • Slow Cooker Mushroom Stroganoff
    • 30 Super Quick Vegetarian Dinners (20 minutes or less!)
    • 60 Vegetarian Winter Warmers
    • Roasted Frozen Green Beans (with Feta and Lemon)
    5.2K shares
    • Share98
    • Tweet

    Reader Interactions

    Comments

    1. Rob says

      December 17, 2022 at 5:50 pm

      Hi Becca
      could the mushroom and walnut pate be made without the chick peas ?
      with what could i substitute them ?
      regards
      Rob

      Reply
      • Becca Heyes says

        January 10, 2023 at 10:21 am

        Hi Rob, any kind of canned bean would be fine! White beans (cannellini beans) would be my first choice, but pretty much anything would work!

        Reply
    2. Ballymac says

      January 12, 2021 at 5:55 pm

      Really good. I half recipe except for cream cheese.5 stars

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Mediterranean Scrambled Eggs with Feta
    • Creamy Mushrooms On Toast
    • Easy Tarka Dal (Vegan Red Lentil Curry)
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Creamy Three Bean Stew
    • Roasted Vegetable Enchilada Casserole
    • 10 Minute Lemon and Black Pepper Chickpeas
    • Vegetarian Shepherd's Pie

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • 15 Minute Peanut and Sesame Noodles
    • 15 Minute Creamy Pasta Primavera
    • Roasted Vegetable Fattoush
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Sweet Potato Curry
    • Slow Cooker Ratatouille
    • Veggie Burrito Bowls
    • 20 Minute Vegetable Stroganoff

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Subscribe for recipes by email

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Easy Cheesy Vegetarian

    5.2K shares