Vegan Chestnut and Mushroom Pâté

Vegan Chestnut and Mushroom Pâté

This Vegan Chestnut and Mushroom Pâté is perfect for spreading on toast or serving alongside charcuterie platters and cheeseboards or as a starter at your next dinner party. Find out how to make it below.

Making pâté from scratch

When I still ate meat I never attempted to make my own pâté. The thought of having to process livers grossed me out a little even then! But I have always loved the soft, spreadable, umami flavour or pâté.

Since becoming veggie (and now vegan) I have been making more and more of my favourite foods from scratch and finding ways to make them plant based. This year I perfected vegan pâté.


There are lots of perks to making your own, homemade pâté. The first is that you can decide just how smooth you want it. Somepeople like a super smooth pâté, other people prefer it with a little texture. Either is fine. It’s up to you!

You can also season it just the way you like. I’ve tried pâtés in the past that are super salty and others which are really bland. There’s no risk of either of these issues when you follow my recipe at home.

Vegan Chestnut and Mushroom Pâté

Top tips for making Vegan Chestnut and Mushroom Pâté

Choosing mushrooms

Although this recipe uses dried wild mushrooms for a real hit of mushroom flavour, don’t be tempted to use your average white, closed cup mushroom as they don’t have a lot of flavour. I use chestnut mushrooms but portobello mushrooms also work well. Of course, if you can get fresh wild mushrooms that’s even better!

Choosing chestnuts

If you have the time and inclination to roast and peel your own chestnuts then do feel free. That being said, I think you get a smoother texture if you use pre-cooked chestnuts and their sweet, nutty flavour still comes through.

Use fresh herbs

It might be tempting to use dried herbs but I recommend using fresh rosemary and thyme if you can. The same goes for the garlic. Don’t be tempted to swap it out for “lazy” garlic or garlic granules as they won’t have the same kick!

Use a high powered blender

If you want a silky smooth pâté you will need to have a high powered blender. Start the blender on slow and slowly build up the speed as it blends. This will ensure that you get a super fine, really smooth blend. If you’re after a slightly chunky texture then you can use any old blender or food processor and blitz it until your desired texture has been achieved.

How to serve Vegan Chestnut and Mushroom Pâté

This vegan pâté is incredibly versatile and can be enjoyed in a range of different ways:

  • Spread on toast for a decadent breakfast, light lunch or snack.
  • Add to a charcuterie board or cheese board.
  • Spread a layer between the pastry and filling in a Wellington.
  • Serve with crackers or crispbreads as a dinner party starter or on Christmas Day!
Vegan Chestnut and Mushroom Pâté

The recipe

Chestnut and Mushroom Pâté

This Vegan Chestnut and Mushroom Pâté is perfect for spreading on toast or serving alongside charcuterie platters and cheeseboards or as a starter at your next dinner party.

Course Appetizer
Cuisine British
Keyword chesnuts, chestnut mushrooms, garlic, onion, red wine vinegar, rosemary, thyme, wild mushrooms
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

  • 20 grams dried wild mushrooms
  • 0.5 white onion
  • 1 pinch salt
  • 500 grams chestnut mushrooms
  • 4 garlic cloves
  • 180 grams pre-cooked chestnuts
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 4 tbsp non-dairy butter

Instructions

  1. Begin by re-hydrating the dried mushrooms in hot water. This will take roughly 10-15 minutes.

  2. In the meantime, dice the mushroom and add to a hot pan with a splash of olive oil and a large pinch of salt.

  3. Saute the onions until they are just translucent.

  4. Roughly chop the mushrooms and add to the pan. Cook for 5 minutes or until softened.

  5. Next, add the garlic (crushed) and the pre-cooked chestnuts (also roughly chopped). Cook these with the onion and mushrooms for a further 2-3 minutes.

  6. Remove the leaves from the sprigs of rosemary and thyme and add to the pan for a few brief minutes until they are releasing their aroma.

  7. Take the pan off the heat and let it cool for a few moments before adding to the blender along with the dried mushrooms that have now been re-hydrated. Do not add the liquid to the blender at this stage.

  8. Turn the blender on to its lowest setting and let it run for a few minutes until a paste begins to form. Add the red wine vinegar and a little bit of the re-hydration liquid if it is struggling to blend. Avoid adding too much or your pâté will be too wet.

  9. Gradually increase the speed on your blender until the desired texture has been achieved.

  10. While the pâté is still hot, spoon it into your sterilised jar(s) or ramekins.

  11. Melt the non-dairy butter and then pour a thin layer over the pâté.

  12. Seal the jar(s) or cover the ramekins and leave them to cool completely before storing in the fridge until ready to serve.

How to sterilise a jar

There are a couple of different methods you can use to sterilise a jar (or jars).

The best method is to simply wash the jar(s) with hot, soapy water and rinse (but don’t dry) the jar(s). Then, simply place the jar(s) into your oven for 10 minutes on a low temperature (160C/320F/gas mark 3) or until they are dry. 

If you are running out of time, you can use a food safe steriliser (though these often need to be left for 15 minutes so it’s just as quick to do some washing up!)

Storing pâté

Due to the “butter” top, the pate will last up to 5 days in the fridge. Once you’ve cracked the top and begun eating it, consume within 2 days.



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