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Mushroom Pate

Rich and delicious, this creamy pate is perfect on toast or chips or as a sandwich spread. So easy to make, too!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6


  • 3 tablespoons olive oil
  • 1 1/2 lb mushrooms
  • 1/4 cup chopped onion
  • 1/2 cup chopped shallots onions can be substituted
  • 1/2 cup red wine merlot worked well
  • 1/2 cup cashews
  • 3/4 cup water
  • 1/2 cup Tofutti Better Than Cream Cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon red pepper flakes


  1. Clean mushrooms and cut into quarters. Peel and chop the onions and shallot. 

  2. In a large sauce pan over medium high heat, add 3 tablespoons olive oil and saute the mushrooms, onions, and shallots for about 5 minutes. 

  3. Add the 1/2 cup wine and continue to stir until the mushrooms, onions, and shallots are browned and tender/translucent and the liquid has dissipated entirely. 

  4. Let the mushrooms mexture cool while making the cashew cream. 

  5. To make the cashew cream, puree the cashews and water until very smooth and creamy.

  6. Add all ingredients to a food processor and process until the mushrooms are minced and the mixture is slightly creamy but still retains some texture. Adjust salt and pepper if needed.
  7. Serve on toast, crackers, or chips. Use as a sandwich spread or vegetable dip. Refrigerate leftovers in an airtight container for up to three days.