- 1/2 lb. mushrooms
- 1 large onion
- Olive oil (or coconut oil)
- 1/2 cup walnuts
- Sea salt
- Spices or dried herbs (I used dried thyme once, fresh thyme another time – time for a thyme joke?)
Suitable for Passover or any time of the year one wants a tasty, easy to make spread, this mushroom paté (or mushroom dip or mushroom spread) can be made in a short time. Chop then sauté the onion in olive oil (add salt at the cooking point so it will absorbed well and not be so salty if added later). Add the mushrooms, chopped into pieces. Put the onions and mushrooms in the food processor, then add
the salt and dried herbs. Turn on the food processor until the mixture is smooth. Add the walnuts – you can chop the nuts finely or in bigger chucks, as you prefer. Klara Levine, who gave me this recipe, suggested it should be the consistency of haroset.
Update in 2015: Klara says add the salt when sautéing the onions or mushrooms – cook salt into the food, never add at the end.
This was originally published on April 4, 2010. As an experiment, I am republishing it on April 9, 2015. Enjoy the rest of Pesach to all those who celebrate – and to those of us in the Northern Hemisphere, enjoy spring.
19 thoughts on “Mushroom Paté”
I think I’d like this.
Just one question. How long do you cook the mushrooms before you put them in the food processor?
Just a bit, until the mushrooms “relax.”
This sounds delicious! Thank you.
Oh Yum Yum! That is one I’ll be making this weekend. Thanks friend:-)
Glad this entices you! Enjoy.
This looks very tasty, Leora. I’m vegetarian and I’m always looking for recipes such as this one.
Oh, every time I connect with Klara I get another one… sometimes they are fantastic. Try the umeboshi pickled radishes:
That one is fabulous.
sometimes?? humph. EG Wow, and anyone else interested, come join my macrobiotic discussion group, http://health.groups.yahoo.com/group/MacroloversofJerusalem/, I have a whole file of great recipes.
Leora, to bring out the sweetness in onions, I put a little salt on them as they are cooking – ditto with mushrooms. There’s less of a salty taste if cooked in.
Klara, thanks for the salty to sweet salt tip.
I am a vegetarian. I think that looks wonderful, and easy. Can’t beat that.
this sounds amazing! my 6 year old has recently developed a love for mushrooms and i’m always looking for fun, creative ways for her to enjoy them. i like encouraging this more “adventurous” food choice (for her). thank you!
Klara: Shouldn’t you post the same material on a FB page? I have a feeling the format would be more easily accessible. I’d certainly be a fan.
Thanks, Ilana-Davita. I did start playing around with blogging – not so much for recipes as for ideas, but we’ll see. Have a look https://macroloversofjerusale.wordpress.com/
I am loving the sound of this!
I need to go buy some more mushrooms so I can make it once again. Last Friday I made with both maitake and bella mushrooms.
Okay, I am so convinced. This week I will definitely buy mushrooms and make this.
This sounds delicious. We have a walnut tree, so always looking for different walnut recipes. Plus I love mushrooms.
Yum, I love mushrooms. I will definitely be making this.