Mushroom pâté

Mushroom pâté
This vegan alternative to pâté is delicious as a rustic dip for fresh vegetables or as a spread for whole-grain toast or crackers. It can also be used as a hearty sandwich spread.

Servings: 8


  • 3 cups sliced mushrooms (crimini or portabella work well)
  • 1 tablespoon finely chopped garlic
  • 2 tablespoons balsamic vinegar
  • 1 cup walnuts (try pecans for a change)
  • 1 cup green or brown lentils
  • 1 tablespoon fresh herbs such as thyme, oregano or sage (or 1 teaspoon dried)
  • 1/2 to 3/4 cup water


  1. Preheat oven to 350 degrees. 
  2. Mix the mushrooms, garlic and vinegar together in a bowl and spread over a baking sheet. Bake for 15 minutes then set aside. 
  3. Put the walnuts on another baking sheet and bake for about 3 to 5 minutes until just toasted, being careful not to burn. 
  4. Rinse the lentils under cold water then put in a saucepan with 3 cups of water. Bring to a boil and then simmer for 20 minutes or until soft. Drain. 
  5. Place all ingredients in food processor or blender, add water as needed and scrape sides of bowl until consistency is smooth and thick. 
  6. Scrape the pâté into a bowl and serve with fresh vegetables, on whole-grain toast, on crackers or in a sandwich. It will keep for 5 to 6 days in refrigerator or in the freezer for up to 2 months in air-tight container.

Nutrition information (per serving)

  • Calories: 170
  • Total fat: 9 g
  • Saturated fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 5 mg
  • Total carbohydrate: 17 g
  • Dietary fiber: 5 g
  • Total sugars: 2 g
  • Protein: 8 g