This vegan mushroom pâté is an all-time party favourite, so whip it up if you have any vegans coming over this Christmas!

"This dish is always on our recipe list for parties and even the meat-eaters come back for more! Serve with crusty bread, lavosh flatbreads and crudités. The pâté can be made the day before and will keep for up to a week in the fridge so hope for some leftovers!" – Nicola Crowley


  • 120g walnuts, plus extra to garnish
  • 4 tablespoons 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 tablespoon fresh thyme leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper


  1. Heat the oven to 180C and roast the walnuts until lightly browned, approximately 10 minutes.
  2. Heat 2 tablespoons of the oil in a pan and cook the onions on low heat until soft.
  3. Add the mushrooms, garlic, parsley stalks (add leaves later), thyme leaves, salt and pepper. Cook on low heat without a lid, stirring often until most of the liquid has evaporated.
  4. Cool the mushroom mix a little and add to a food processor with the walnuts, parsley leaves and the remaining two tablespoons of oil. Pulse until the ingredients come together but the mix is still a little chunky.
  5. To serve, spoon the pâté into a bowl, throw on a few broken walnuts and some parsley leaves.