Baked Mushroom Pate {Vegan}

Servings 2 small loaves
Author Veg Life Staff


  • 1 Tbl Oil of your choosing
  • 8 oz. Wild Mushrooms
  • 1 medium Shallot minced
  • 1 Leek chopped
  • 6 oz. vegan Cream Cheese
  • 2 Tbl Toasted Walnuts Ground finely
  • 3 Tbl fresh Italian Parsley chopped
  • 1 Tbl fresh Thyme leaves chopped
  • 1-1/2 tsp Ground Pepper
  • 1/4 tsp Hot Sauce
  • 1 Tbl Lemon Juice
  • Salt to taste
  • 4 oz. Mushrooms sliced
  • 1/4 C Leek chopped
  • Coarsely Chopped Toasted Walnuts if desired
  • Parsley for garnish


  • Spray mini loaf pans with non-stick spray and line with plastic wrap.
  • In a saute pan, add the oil, onion and leeks, sauteeing for a few minutes.
  • Add the sliced mushrooms and cook until beginning to brown. Cool slightly.
  • Once the mushroom mixture has cooled, add it to a food processor along with the walnuts, cream cheese, parsley, thyme, hot sauce, lemon juice and season with salt and pepper to taste.
  • Press the mixture firmly into desired prepared loaf pans.
  • Chill for several hours before gently remove from the pan.
  • Transfer to a serving plate.
  • Top with additional sauteed mushrooms and leeks. Garnish with parsley.
  • Serve either warm or cold with crackers.