Vegan Mushroom Pâté

Total time1 hr 35 min

Prep time15 min

Cook time20 min

Deeply savory cremini mushrooms are slow-cooked with onion, garlic, and thyme until they're browned and concentrated, then finished with a bright hit of apple cider vinegar and fresh parsley. Pulsed in the food processor, the mixture turns into a rustic, spreadable pâté that holds together beautifully while keeping a bit of texture from the chopped mushrooms. A short chill in the fridge lets the flavors settle and firm up into a sliceable, scoopable spread that's earthy, savory, and deeply umami. Scattered with fresh chives and piled onto crackers or toasted bread, it makes an elegant starter or snack that works perfectly for a vegan spread. It's the kind of make-ahead appetizer that tastes like it took far more effort than it actually did.

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Ingredients

6 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 lb cremini mushrooms, cleaned and roughly chopped
1 tsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped
1 tsp apple cider vinegar
2 oz fresh ricotta
½ tsp salt, plus more to taste

For serving

1 tbsp fresh chives, thinly sliced (optional)
crackers or toasted bread, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy and just beginning to subside.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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