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Mushroom Pate

Mushroom Pate


  • 1/2 teaspoon extra-virgin olive oil plus 1 tablespoons, divided
  • 1/8 cup minced shallots or onions
  • 1/2 pound cremini mushrooms (baby bella), coarsely chopped
  • 1 tablespoon chopped fresh sage, plus more for garnish
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1.5 tablespoons dry sherry (optional)
  • 1/4 cup walnuts, lightly toasted and cooled to room temperature
  • 1 tablespoons nutritional yeast or Parmesan cheese


Heat 1/2 teaspoon oil in a large skillet over medium-high heat. Add shallots or onions and cook, stirring, until starting to lightly brown, about 30 seconds. Add mushrooms and cook, stirring frequently, until their liquid is almost evaporated, 4 to 5 minutes. Add sage, salt and pepper and cook, stirring, for 2 minutes more. Add sherry if using, scraping up any browned bits, and cook until the liquid evaporates, 2 to 3 minutes.

Transfer the mixture to a food processor. Add the remaining oil, walnuts and nutritional yeast (or Parmesan) and pulse until very finely chopped, about 30 seconds. Serve garnished with sage.

Make Ahead Tip: Refrigerate for up to 3 days. Serve at room temperature.

Adapted from Eating Well