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Perfecting the Pate

With all the holiday parties coming up, and with three containers of musheooms sitting around, I went searching for a new non-dairy version of mushroom pate.

I used the Roots ingredient list as a starting point and went off to find what may use shiitake, cremini and Portobello mushrooms. Found a couple of candidates, but I wanted a creamier version than the recipes gave me.

These ended up being the “secret” indredients.


A cream cheese alternative. Maple syrup. Tamari.

This is what I used.

12 oz. total of the mushrooms, about equal between the cremini, shiitake and the Portobello.

These were put in a pan with about 2 tbsp. of olive oil. A little salt and pepper, 1/2 tsp of thyme and a splash of balsamic vinegar. Cooked until browned. Cooled.

Then, mixed in the food processor with 1/4 cup of toasted walnut pieces. Four cloves of roasted garlic. 1 tsp of lemon juice. 1/2 tsp of tamari. 1 tbsp. of maple syrup. 4 ounces of the non dairy cheese.

It came out looking like this.


Tastes almost like the Roots version but made just a bit different with the addition of that cheese.

This is a winner. It will be taken to a few parties.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

One response »

  1. Congrats on your success! I’m struggling with making a vegan beet pate, and I keep wanting to give up and chuck in the goat cheese 😉 .


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