Parasol Mushroom Pâté
Easy Parasol Mushroom Pâté: a vegan spread of mushrooms, garlic, and nuts with a hint of sweetness, ideal for autumn feasts.
Rich, earthy, and smooth, this Parasol Mushroom Pâté blends wild mushrooms with toasted nuts, garlic, thyme, and a touch of sweetness for a vegan spread. It’s quick and easy to make, and even makes good use of the fibrous stems of parasol mushrooms. The next time you stumble across a large haul of parasols, this recipe is the perfect way to turn them into a rustic, flavour-packed spread that’s delicious on warm crusty bread.
I don’t know about you, but whenever I stumble across parasols, it’s rarely just one or two. I usually end up hauling back a whole basket, and since they don’t keep well, I need to start processing them quickly before they begin to look a little sad. This Parasol Mushroom Pâté is one of my favourite ways to use them up, and it even makes good use of the fibrous stems I’d normally set aside when cooking with the caps.
Ingredients Breakdown
Parasols
Parasol mushrooms bring a nutty, earthy depth that sets this pâté apart. Both caps and stems can be used as we will blitz the whole thing in a food processor until smooth. Mine tends to actually use more stem than caps because I prefer to save those for breading and frying.
If you think you have stumbled upon some parasol mushrooms but need to confirm the identification, this site has an excellent ID guide.
Red Onion
Red onion adds natural sweetness and body while also giving the pâté a richer, slightly sharper flavour compared to white onions. It balances the earthiness of the mushrooms beautifully and adds a touch of colour
Garlic
There’s a reason so many recipes pair mushrooms with garlic — the earthy richness of mushrooms and the savoury warmth of garlic just work together perfectly.
Olive Oil
This creates the silky smooth texture of the pâté, while carrying all the aromatics. Some of it will be used for cooking the ingredients, and the rest will be used to make the pâté smooth.
Thyme
Thyme is another flavour that just works perfectly with mushrooms, adding an aromatic, woodland edge. I used dried thyme here, since we had just harvested and dried our plant, but fresh thyme would bring an even more vibrant aroma.
Walnuts & Pine Nuts
The walnuts give structure and flavour, while the pine nuts add a buttery softness.
Soy Sauce
Adds depth, umami, and a bit of saltiness that enhances the mushrooms’ natural flavour.
Redcurrant Jelly
A touch of sweetness lifts and brightens the savoury flavours. I actually didn’t use red current jelly, but instead used a spoonful of my own cornelian cherry jelly. Redcurrant jelly is just as good thanks to its similar tart, fruity edge.
Step-by-Step Instructions
- Prep the ingredients
Clean the mushrooms with a brush, not with water which will make them very soggy. Roughly slice the caps and stems. Dice the red onions and crush the garlic.
You don’t need to chop everything as finely as possible as the mix will be blended at the end.
- Toast the nuts
In a dry pan, lightly toast the walnuts and pine nuts until golden. Keep a close eye on them and keep them moving in the pan. They go from being untoasted to burnt and bitter in about 4 seconds.
- Cook the aromatics
Heat 3–4 tbsp of olive oil in a large pan over medium heat. Add the chopped red onion and cook for 5–6 minutes until softened and starting to caramelise. Stir in the garlic and cook for 1–2 minutes more. - Sauté the mushrooms
Add the mushrooms and thyme to the pan with a splash more olive oil if needed. Cook over medium-high heat for 8–10 minutes, stirring often, until the mushrooms release their moisture and start to brown. - Season and add the sauces
Stir in the soy sauce and redcurrent jelly. Season with salt and freshly cracked black pepper. Cook for another 2–3 minutes to let the flavours meld.
- Blend the mixture
Transfer everything to a food processor along with the toasted nuts. Begin blitzing and drizzle in the remaining olive oil, one tablespoon at a time, until incorporated.
You’ll need to run the food processor for quite a while to break down all the fibres and achieve a smooth pâté — especially if you’re using more stems, like I did. I had mine running for around 10 minutes for this batch. Pause regularly to scrape down the sides with a spatula so everything gets evenly blitzed and creamy.
- Taste and adjust
Check seasoning — you may want a little extra salt, pepper, or a squeeze of lemon to brighten the flavours. - Chill and serve
Spoon the pâté into a jar or dish, cover, and let it chill in the fridge for at least an hour to firm up.
Parasol Mushroom Pâté
Ingredients
- 500 g parasol mushrooms caps + stems
- 1 medium red onion diced
- 3 cloves garlic crushed
- 150 ml olive oil
- 1 tsp dried thyme or 2 tsp fresh
- 2 tbsp soy sauce
- 50 g walnuts
- 30 g pine nuts
- 1 tbsp redcurrant jelly or a similar tart red jelly
- Salt and freshly cracked black pepper, to taste
Instructions
- Clean the mushrooms with a brush instead of washing to avoid sogginess. Roughly slice the caps and stems. Dice the red onion and crush the garlic.
- Toast the walnuts and pine nuts in a dry pan until golden, keeping them moving so they don’t burn.
- Heat 3–4 tbsp olive oil in a large pan over medium heat. Add the onion and cook for 5–6 minutes until soft and caramelised, then add the garlic and cook 1–2 minutes more.
- Add the mushrooms and thyme, plus a little more olive oil if needed. Cook for 8–10 minutes, stirring often, until the mushrooms release their liquid and start to brown.
- Stir in the soy sauce and redcurrant jelly. Season with salt and pepper, and cook for 2–3 minutes to meld the flavours.
- Transfer the mixture to a food processor with the toasted nuts. Blitz while drizzling in the remaining olive oil, one tablespoon at a time, until smooth. Scrape the sides regularly.
- Taste and adjust seasoning — add more salt, pepper, or a squeeze of lemon if needed.
- Spoon into jars or dishes, cover, and chill for at least 1 hour before serving.
