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Mushroom Walnut Pate

By Staff | February 22, 2021 | Cleveland Clinic

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.


  • 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:

  • 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.

This article is from Cleveland Clinic and was legally licensed through the Industry Dive publisher network. Please direct all licensing questions to legal@industrydive.com.

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