Almond Mushroom Pate

A meat free crowd pleaser
Dish Type: appetizers Lifestyle: dairy free, gluten free, paleo, vegetarian


Almond Mushroom Pate

This is the spread toast begs for. It's creamy, earthy flavours are deceptive because unlike most patés this is meat free, and it's quick to make a the perfect crowd pleaser.

Makes 2 cups of paté

For the paté:

  • 1 leek, minced
  • 6 cups chopped mushrooms
  • 1 tsp salt
  • 1/2 tsp thyme
  • pinch cayenne
  • 2 tsp cider vinegar
  • 1 cup toasted almonds
  • 2 tbsp sesame oil




  1. In a large sauté pan over medium heat cook the leeks and mushrooms with a little bit of oil for 15 to 20 minutes or until the mushrooms have lost most of their moisture.
  2. At this point add the cider vinegar, black pepper, cayenne, thyme, and honey and continue simmering until all of the moisture has one again evaporated. Remove the pan from the heat.
  3. In your food processor combine the almonds and sesame oil and pulse 10-15 times or until the mixture is quite smooth. Add in the mushroom mixture and continue to pulse until the mixture is the c0nsistency that you prefer.
  4. Remove this mixture from the food processor to a decorative bowl or mould and chill in the refrigerator for at least 2 hours, overnight if possible. Serve with crustini, pita chips, or gluten-free crackers.