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Vegan Mushroom Pâté with Roasted Garlic

June 29, 2019 (Last Updated: October 5, 2020)

This vegan mushroom pâté with creamy roasted garlic and caramelized onion is amazing on its own, or on top of the prettiest, tastiest appetizers at your elegant veggie-friendly party! A gluten-free recipe that’s totally vegan and so easy to make!

A bowl of vegan mushroom pâté surrounded by crackers and a few flowers.

I like to pair this pâté with rich, dark red wines, whisky signature cocktails, and green appetizers like blistered shishito peppers and squash rosettes.

I also love using it to make these gorgeous canapés for parties! With a vegan crudités ensemble, you’d have a colorfully complete, gorgeously delicious, vegan party menu!

4 mushroom pâté canapés garnished with scallions and flowers on a marble slate.

A Few Tips!

1. You don’t have to remove the garlic cloves from the heads to roast them, like I’ve done.

You can simply slice the tops off of 2 to 3 heads of garlic, place them in foil, drizzle with olive oil, and bake for the same amount of time, 40 minutes at 400 F. I just like to remove them first to make sure I get every ounce of that tasty garlic out of the head. It’s also less messy to take them out beforehand.

2. You can easily double the canapé recipe without making more!

This recipe makes enough pâté for 12 canapés, but that’s with the pâté piled HIGH on the cracker. You can easily add half as much pâté to a cracker to make 24 canapés, and they’ll still be a tasty bite.

A Few Common Questions

1. How long does the mushroom pâté take to make?

The pâté takes about 45 minutes to make, and about 15 minutes to cool. If you’re making canapés with it, they take about 30 seconds to assemble (depending on how fancy you want to get).

2. How long will the pâté last?

This pâté will stay perfectly delicious in the refrigerator for 5 days in a container with a lid.

3. What do I need to make this recipe?

  • Tin foil
  • Sharp knife
  • cutting board
  • Measuring cup
  • Sauté pan
  • Food processor
  • Small cookie cutter (if you’re making canapés)

Fingers holding a mushroom pâté canapé.

How to Make Vegan Canapés with Mushroom Pâté – Step by Step

To Make the Pâté

1. Preheat oven to 400 F. Remove 20 garlic cloves from 2 to 3 heads and chop off the little ends.

2. Place garlic cloves together in foil with a drizzle of olive oil and a sprinkle of salt and pepper. Roast for 40 minutes while you prepare other ingredients.

3. Chop small red onion, and add to a sauté pan with 1 tbsp. olive oil. Sauté for 10 minutes on medium heat until brown. You should have about ¼ cup of red onions once cooked. Set aside.

4. Chop 1½ cups oyster mushrooms and 1½ cups shiitake mushrooms.

A step by step process showing how to make mushroom pâté.

5. Add 2 tbsp. olive oil to pan and sauté for 10 minutes, or until mushrooms are nicely brown.

6. Add mushrooms, roasted garlic and cooked red onions to a food processor with ¼ tsp. salt, a good shake of fresh ground black pepper,⅛ tsp. smoked Spanish paprika, and a tiny pinch of nutmeg. Chill for 15 minutes before serving.

A step by step process showing how to make mushroom pâté.

To Make Into Canapés

1. Chop 6 scallions to about a half inch thick pieces.

2. Add a tsp. of olive oil to pan. Make sure you’ve dipped each scallion in oil and placed them evenly around the pan before turning on heat. Cook for 2 minutes. Turn off the heat and flip them. Turn the heat back on and cook for 1 to 2 minutes more.

3. Once finished, add pâté to crackers with a spoon, or by placing a cookie cutter in the center and filling them. Press gently and slowly around the sides of the pâté as you pull up the cookie cutter to create a perfect pâté circle.

4. Add scallion roses, a tiny parsley leaf and edible flowers.

A step by step process showing how to make mushroom pâté.

Aren’t they gorgeous? The tiny little scallion roses really make them extra special!

6 mushroom pâté canapés garnished with scallions and flowers on a marble slate.

Help Yourself to Even More Vegetarian Appetizer Inspiration:

And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A bowl of mushroom pate, surrounded by rice crackers and green flower stems.
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5 from 3 votes

Vegan Mushroom Pâté with Roasted Garlic

This vegan mushroom pâté with creamy roasted garlic and caramelized onion is amazing on its own, or on top of the prettiest, tastiest appetizers at your elegant veggie-friendly party!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer
Cuisine: International
Keyword: mushroom pâté
Servings: 16 ounces
Calories: 63kcal

Equipment

  • Tin foil
  • Sharp knife and cutting board
  • Sauté pan
  • Food processor

Ingredients

For the Pâté

  • cups oyster mushrooms
  • cups shiitake mushrooms
  • 20 garlic cloves - 2 or 3 heads of garlic
  • 1 red onion - small
  • tsp. smoked paprika
  • nutmeg - a pinch
  • ¼ tsp. salt
  • pepper - a good shake

For Canapés 

  • 6 scallions
  • 4 tbsp. olive oil
  • 12 rice crackers
  • Parsley leaves - for garnish
  • Feverfew flowers - for garnish

Instructions

To Make the Mushroom Pâté

  • Preheat oven to 400 F. Remove 20 garlic cloves from heads and chop off the little ends. Wrap garlic cloves in foil with a drizzle of olive oil. Roast for 40 minutes while you prepare other ingredients.
  • Chop 1 small red onion, and add to a sauté pan with 1 tbsp. olive oil. Sauté for 10 minutes on medium heat until brown. You should have about ¼ cup of red onions once cooked. Set aside.
  • Chop 1½ cups oyster mushrooms and 1½ cups Shitaki mushrooms. Add 2 tbsp. olive oil to pan and sauté for 10 minutes, or until mushrooms are nicely brown.
  • Add mushrooms, roasted garlic and cooked red onions to a food processor with ¼ tsp. salt, a good shake of fresh ground black pepper, ⅛ tsp. Smoked Spanish paprika, and a tiny pinch of nutmeg. Chill for 15 minutes and serve.

To Make the Canapés

  • Chop 6 scallions to about a half inch thick pieces. Add 1 tsp. of olive oil to pan. Make sure you’ve dipped each scallion in oil and placed them evenly around the pan before turning on heat. Cook for 2 minutes. Turn off the heat and flip them. Turn the heat back on and cook for 1 to 2 minutes more.
  • Once finished, add pâté to crackers with a spoon, or by placing a cookie cutter in the center and filling them. Press gently and slowly around the sides of the pâté as you pull up the cookie cutter to create a perfect pâté circle. Add scallion roses, a tiny parsley leaf and edible flowers.

Nutrition

Serving: 1ounce | Calories: 63kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

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3 Comments

  • Reply
    Kieran J Manson
    September 15, 2020 at 3:19 pm

    Just wanted to note, your recipe has the ability to switch between ‘US Customary’ and ‘Metric’, Except the conversion does nothing more than change how the numbers are show I.E 1 1/2 becoming 1.5. It does not actually change the recipe to Metric. Cups are still used for the Mushroom portions. Would it be possible for you to see about fixing this so it actually converts the measurements to a metric measurement?

    • Reply
      Genevieve Morrison
      September 15, 2020 at 4:14 pm

      Thank you for telling me! I didn’t even realize that. I’ll see about fixing that issue ASAP! Thanks again!

    • Reply
      Genevieve Morrison
      September 23, 2020 at 2:59 pm

      OK Kieran! You should find the recipe converts nicely to metric, but if you still see any inconsistencies, please let me know. As an American, I’m only fluent in our system. Thanks for the heads-up, again!

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