Herbed Vegan Mushroom Pate With Fresh Parsley

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 01/23/23
Herbed vegetarian mushroom pate

The Spruce Eats / Anastasiia Tretiak

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 32 servings
Nutrition Facts (per serving)
33 Calories
1g Fat
6g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 32
Amount per serving
Calories 33
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 56mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g
Vitamin C 2mg 9%
Calcium 13mg 1%
Iron 1mg 4%
Potassium 120mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No need to eat chopped liver; try a vegetarian pâté made from mushrooms and fresh herbs instead. Not sure what to do with pâté? Spread it on bagels for a casual lazy breakfast, serve it with artisan bread or service it with crackers for a party appetizer for a holiday or Christmas party. This vegan herbed mushroom pâté recipe is a humane take on more traditional pâté, while still serving the same purpose in a delicious way!

Ingredients

  • 1 medium onion, coarsely chopped

  • 1 tablespoon margarine

  • 2 pounds fresh mushrooms, finely chopped

  • 4 cloves garlic, minced

  • 2 tablespoons finely chopped fresh parsley

  • 3/4 teaspoon dried rosemary

  • 1 1/2 cups breadcrumbs

  • 2 tablespoons freshly squeezed lemon juice

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mushroom pate
    The Spruce Eats / Anastasiia Tretiak

  2. In a large saucepan, heat the margarine and cook the onion for 5 to 6 minutes, until soft.

    Heat margarine
    The Spruce Eats / Anastasiia Tretiak

  3. Add the mushrooms and cook for another 8 to 10 minutes, until well cooked.

    Add mushrooms
    The Spruce Eats / Anastasiia Tretiak

  4. Remove the mixture from the heat and add the garlic, chopped parsley, rosemary, breadcrumbs, and lemon juice.

    Add spices
    The Spruce Eats / Anastasiia Tretiak

  5. Season with salt and pepper to taste.

    Add salt and pepper
    The Spruce Eats / Anastasiia Tretiak

  6. Transfer to a blender or food processor and pulse until desired consistency is achieved. The pâté should be finely pureed until it has a smooth texture.

    Mushroom pate
    The Spruce Eats / Anastasiia Tretiak

What Is Pâté?

Traditional pâté is a spread made from ground meat and fat that is combined with wine and spices and pureed into a spreadable paste. The meat used is typically fattened liver, which is often raised in a controversial and inhumane manner. In order to fatten a duck or goose's liver, farmers participate in a method of force-feeding called "gavage" where a tube is inserted into their throats and food is funneled into their stomachs. These birds often live in cages, sometimes in total darkness, and live under conditions meant to fatten them with excess food and very little movement. While foie gras, or fatty liver, is considered a delicacy in many restaurants, the way it is produced should not be ignored. In fact, foie gras production is now banned in Israel after the country's supreme court ruled it violates Israel's cruelty-to-animals laws. Germany, the U.K., and Switzerland also prohibit force-feeding birds.