Recipe for Mushroom & Walnut Pate

As promised, here is my delicious & super healthy “a shroom of her own”

served at our Viriginia Woolf themed Eat To The Beat! Enjoy!!

Mushroom & Walnut Pate


  • 1 cup walnuts (or other nuts, sunflower seeds, pumpkin seeds of your choice or a combo)
  • ½ cup minced shallots (or onions)
  • ½ cup butter
  • 1 pound mushrooms (mixed between shiitake, crimini, Portobello, etc.)

(around 10 cups loosely packed raw mushrooms)

  • 4 cloves garlic
  • ¼ chopped parsley
  • 1 tablespoon each thyme & tarragon (or favorite herbs of your choice)
  • ½ teaspoon salt
  • ½ teaspoon pepper


1.      In a preheated 300 degree oven, toast nuts & seeds in a single layer on a cookie sheet. This should be about 7-10 minutes.

2.      In a large pan, cook shallots in butter, then add chopped mushrooms. When most of the liquid has evaporated, add garlic, spices & herbs.

3.      Combine mushroom mixture & nuts in a food processor till it forms a thick paste

4.      pack into oiled moulds (optional line the bowls with plastic wrap). Refrigerate for a few hours or overnight.


~you can put a pretty leaf or flower at the bottom of the mould,

it’ll look great when you turn it out!