Serves 2 to 4
1 cup (250 ml) water
½ cup (125 ml) dried porcini mushrooms
2 tbsp (30 ml) olive oil
4 tbsp (60 ml) vegan butter, divided
1 shallot, diced
4 garlic cloves, minced
¼ cup (60 ml) fresh thyme, stalks removed
2 cups (500 ml) chopped cremini mushrooms
1 Portobello mushroom, chopped
½ cup (125 ml) walnuts
¼ cup (60 ml) dry sherry
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) white miso paste
salt and pepper, to taste


  1. In a saucepan over high heat, bring 1 cup (250 ml) water to a boil then add dried porcini mushrooms. Reduce heat to medium and simmer for 20 minutes. Strain and set liquid aside. Discard porcini mushrooms.
  2. In a skillet over high heat, heat olive oil and 2 tbsp (30 ml) vegan butter. Add shallots, garlic, thyme and chopped mushrooms. Reduce heat to medium and sauté for about 10 to 15 minutes, until soft. Add ½ cup (125 ml) of reserved porcini liquid, walnuts and sherry and cook until liquid is absorbed, about 5 minutes. Allow to cool for 10 minutes. Transfer mixture to a food processor, add soy sauce, vinegar and miso paste and blend on high until smooth. If mixture is too dry, add spoonfuls of remaining porcini liquid until pâté is spreadable. Add salt and pepper to taste.
  3. Transfer mixture to a medium-sized ramekin, press pâté down until surface is flat. Melt remaining 2 tbsp (30 ml) vegan butter. Pour butter over pâté and refrigerate for 4 hours or overnight.
  4. Serve pâté at room temperature with bread or crackers. Can be refrigerated for up to 3 days.
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