Vegetarian Wild Mushroom Pate Recipe

Vegetarian Wild Mushroom Pate Recipe Recipe

Living with so many vegetarians in my home, I always challenge myself to develop new meals that fit our family's diet. Daddy, my father-in-law (he's allergic to mushrooms), is out of town this week, so this wild mushroom pâté worked fine for last night's dinner. If, like me, you're not a vegetarian, this vegetarian dish is proof that vegetables such as mushrooms can be as satisfying as meat.  

I used a combination of fresh thyme, morels, chanterelles, shiitake and Portobello mushrooms. They're rich in umami, which is the savory flavor quality that sorts of mimics what we get from meat.


Yields: 6 servings

½ (1-pound) day-old Dutch Crunch sandwich roll
3 shallots, finely minced
¼ cup green onions (white and green parts), chopped
1 (15-ounce) can garbanzo beans, drained
4 ounces morel mushrooms
4 ounces chanterelle mushrooms
1 Portobello mushroom
10 ounces shiitake mushrooms
1 tablespoon butter (or oil)
1 tablespoon truffle oil (or any other oil)
1 sprig fresh thyme, bruised
1½ tablespoons red chili flakes
¼ cup Italian parsley, finely chopped
3 eggs, lightly beaten
1½ teaspoons salt
½ teaspoon black pepper


For the bread:

Preheat the oven to 350°F.

Grease a standard loaf pan with butter. Set aside.

Cut the bread into thin slices. Place in a food processor and pulse until powdered. 

For the mushroom mixture:

Thinly slice 1 shiitake mushroom lengthwise and reserve for garnish later. Coarsely chop the rest of the mushrooms.

Place the thyme, green onions and shallot in the food processor and pulse 3-4 times. Add the garbanzo beans. Pulse 2-3 times, then add the coarsely chopped mushrooms. Pulse until it becomes a coarse mill. Transfer to a mixing bowl. 

Combine the mushroom mixture, 2 eggs, bread crumbs, red chili flakes, parsley and truffle oil. Using a spatula, mix well. Adjust seasoning with salt and pepper.


Pour the mixture into the loaf pan. Tightly pack the mixture and even out the top with the back of a spatula. 

Dissolve 1 tablespoon water in the remaining egg. Beat well. Using a silicone brush, coat the top with a thin layer of the egg wash. Garnish with a line of stacked sliced mushrooms.

Bake for 20 minutes. Allow to cool for 5 minutes. Place a serving platter on top, then flip the pan. 

Pair with a green salad. Garnish with candied pecans.

Serve at room temperature.

Bon appétit!


For a vegan version, you can omit the egg and use a combination of xanthan gum (fine powder used as a binder and emulsifier), liquid lecithin (egg yolk substitute) and a bit of oil. You can find these online or in any specialty food store such as Whole Foods. Look for a (32-ounce) bottle of liquid lecithin, which is much easier to cook with than the capsules. Count 1 part each xanthan gum and lecithin to 2 parts oil ratio. You can also replace the egg wash by brushing a thin layer of oil.

Published By: Jacqueline Pham on May 22, 2014.


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