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Easy Mushroom Pate

Flavoured with lemon zest, garlic, and green olives, this easy mushroom pate is made for smearing on a crispy baguette. Easily made either vegan or vegetarian and a perfect make ahead addition for party platters. Sure to please your mushroom lovers! 
Prep Time10 mins
Cook Time5 mins
2 hrs
Total Time15 mins
Course: Appetizer
Cuisine: American
Keyword: easy vegan pate, mushroom pate, vegan appetizer, vegan mushroom pate, vegan party food
Servings: 6
Calories: 151kcal
Author: Sylvia Eastman


  • 2 cups brown mushrooms, chopped
  • 3 tablespoons butter or vegan substitute
  • 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 teaspoons 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


  • In a large frying pan, sauté the mushrooms in 2 tablespoons of the {vegan} butter. Cook until all of the moisture is absorbed.
  • In a blender, combine the lemon juice, garlic, cashews, and mushrooms and blend until well mixed.
  • 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.
  • Enjoy on crackers or a crusty baguette!


Make Ahead

You can make this mushroom pate a few hours or even a day ahead.  


This will keep for 2-3 days in the fridge, in a sealed container. 


Calories: 151kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 95mg | Potassium: 213mg | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 2.5mg | Calcium: 14mg | Iron: 1.2mg