Recipe: Mushroom Walnut Pate

Delicious, meatless appetizer

You can use this meatless “pate” as a dip with whole grain crackers or raw veggies. It’s perfect to bring to parties or to serve as healthy side dish at family dinners.

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2 Tbsp olive oil
1 onion, diced (or 1 cup chopped onion)
2 garlic cloves, minced
1 pound mushrooms, rinsed and chopped
1 cup toasted walnuts
¼ cup cider vinegar
½ teaspoon seasoned salt
½ teaspoon black pepper
½ teaspoon turmeric


  1. Line 8”x4” loaf pan with plastic wrap and set aside.
  2. Place oil in skillet over medium heat. When hot, sauté onions, garlic and mushrooms until soft (about 5-7 minutes).
  3. While these are cooking, place the walnuts in a blender or food processor and blend just until smooth. Add in the cooked mushrooms, vinegar and spices. Process until smooth.
  4. Scrape mixture into the prepared loaf pan, and press down firmly. Cover with the overlapped plastic wrap and refrigerate for at least 4 hours.
  5. For serving, transfer to a plate and offer whole grain crackers or raw vegetables for dipping/spreading.

Nutrition information

Makes 12 servings.

Each ¼ cup serving contains:

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Calories 100
Total fat 9g
Saturated fat 1g
Trans fat 0g
Cholesterol 0mg
Sodium 60mg
Total carbohydrate 4g
Fiber 1g
Sugars 2g
Protein 3g

Recipe adapted from Mushroom-Almond Pate recipe from Food and Nutrition Magazine. 

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