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  • 120g walnuts, plus extra to garnish

  • 4 tbsp extra virgin rapeseed oil, plus extra to garnish

  • 1 small onion, chopped

  • 450g mushrooms, wiped and roughly chopped

  • 2 garlic cloves, crushed

  • 1 bunch fresh parsley, chopped (approx 20g), plus extra to garnish

  • 1 tbsp fresh thyme

  • 1 tsp sea salt

  • 1/2 tsp pepper

Mushroom and Walnut Pâté

This vegan pâté is our all-time party favourite. It’s always on our recipe list for parties and even the meat-eaters are coming back for more! Serve with crusty bread, lavosh flabtreads, pretzels and/or crudités.


  1. Heat the oven to 180 degrees and roast walnuts until lightly browned (approx. 10 mins)

  2. Heat 2 tbsp of the oil in a pan and cook onions on low heat until soft.

  3. Add the mushrooms, garlic, parsley stalks (add leaves later), thyme leaves (run finger and thumb along stalks over the pan to remove leaves), salt and pepper. Cook on low heat (without a lid), stirring often until all of the liquid has evaporated and the mushrooms have browned.

  4. Cool mushroom mix a little and add to a food processor with walnuts, parsley leaves and 2tbsp of oil. Pulse until ingredients come together and is still a little chunky.

  5. To serve: Spoon into a bowl, throw on a few broken walnuts and some parsley leaves.