Mushroom Pate {Recipe #3 for Menu 4: Peas & Love}

blender, egg free, get your vegetables in!, plant-based, reducetarian, snack, sugar free, vegan, vegetarian

Coming up with appetizer ideas that work for vegan diets can sometimes seem daunting — even if you’re vegan yourself! Today’s post gives you some ideas for an easy plant-based appie platter. I choose everything to work well as starters for the entree for Menu 4: Peas and Love, Lemony Pasta with Peas & Arugula, but of course you can make them anytime.


From top left, clockwise: wasabi peas, Peruvian peppers, roasted elephant garlic, green olives, mushroom pate, sweet & spicy caramelized pearl onions, and roasted red peppers.

Depending on how you’re viewing this, you might not see the headline pic, so here it is again, with a caption detailing all of the items. Only two of them require a recipe — the Sweet and Spicy Caramelized Pearl Onions, which I posted a few days ago, and this Mushroom Pate. I realize that it looks a little bit like a hamburger in this pic — bad styling on my part! Definitely no meat involved!

Mushroom Pate

mushroom pate_alone_IMG_1725

Mushroom Pate


  • 2 cups chopped brown mushrooms
  • 3 tablespoons {vegan} butter
  • 2 cloves garlic
  • 3/4 cup cashews {You will be blending these. If your blender isn’t super powerful, soak the cashews in water for a few hours to soften them up.}
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons olives {I used Castelvetrano, because of their lovely green colour. You can use any kind, or omit if olives aren’t your thing!}
  • salt and pepper to taste


  1. In a large frying pan, sauté the mushrooms in 2 tablespoons of the {vegan} butter. Cook until all of the moisture is absorbed.
  2. In a blender, combine the lemon juice, garlic, cashews, and mushrooms and blend until well mixed.
  3. Remove from blender and stir in the remaining tablespoon of {vegan} butter and lemon zest. Add salt and pepper to taste. Refrigerate this for a couple of hours if possible.
  4. Enjoy on crackers or a crusty baguette!

Up Next: Dessert!

It feels like it’s been a long time coming but I do have dessert for this menu! I’m still finalizing the details but there will be rhubarb, in some kind of pie-like format…

As always, I’d love to hear from you! Drop me a note below or on my Facebook page. And don’t forgot to follow @notnotnutritous on Instagram.


PS – Check out the other meals in the Make it Meal series, where I create plant-based menus with vegetarian and omni-suitable options to make it easier for people with diverse diets to dine together. There’s chili for everyone, a fun riff on a Thai curry, and quinoa with smoky paprika sauce. And many more to come, cause I’m a peace-loving, self-appointed mediator of meal time.




2 thoughts on “Mushroom Pate {Recipe #3 for Menu 4: Peas & Love}”

  1. Pingback: Sweet & Spicy Caramelized Purple Pearl Onions {Recipe #2 of Menu 4: Peas & Love} | not not nutritious

  2. Pingback: Stars & Hearts Rhubarb Tarts {Recipe #4 for Menu 4: Peas & Love} – not not nutritious

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