Mushroom and Walnut Pâté is a refined vegetarian spread, perfect as an elegant appetizer or a crowd-pleasing aperitif dish. The earthy flavor of mushrooms blends beautifully with buttery walnuts, creamy robiola cheese, aromatic herbs, and a splash of brandy for depth. Simple to prepare yet impressive on the table, it’s delicious served on warm crostini or rustic bread. Let’s see how to make it.
Vegetarian
Appetizer
Easy
Vegetarian
Mushroom and Walnut Pâté
Mushroom and Walnut Pâté is a refined vegetarian spread made with champignon mushrooms, walnuts, robiola cheese, fresh herbs and a splash of brandy. Perfect as an appetizer or party dish.
Ingredients
- Champignon mushrooms 400 g
- Onion 1/2
- Garlic 1 clove
- Tarragon 1 tsp
- Thyme 1/2 tsp
- Dill 2 sprigs
- Lemon juice 1/2 tbsp
- Walnuts 120 g
- Robiola cheese 50 g
- Brandy 1 1/2 tbsp
- Extra virgin olive oil 2 tbsp
- Salt to taste
- Black pepper to taste
Tools
- Food processor
- Non-stick pan
- Spoon
- Knife
- Cutting board
Instructions
- Clean the mushrooms thoroughly.
- Finely chop onion and garlic and sauté gently in olive oil.
- Chop mushrooms in a food processor and add to the pan.
- Season with salt, thyme and tarragon; cook until moisture evaporates.
- Deglaze with brandy and let it evaporate.
- Remove from heat and add lemon juice.
- Mix in finely chopped walnuts.
- Let cool, then blend with robiola cheese and chopped dill.
- Chill for 1 hour or serve at room temperature.
Nutritional values (per serving)
Calories
210 kcal
210 kcal
Fat
18 g
18 g
Carbohydrates
7 g
7 g
Protein
6 g
6 g
Sugar
2 g
2 g
Fiber
2 g
2 g
Sodium
160 mg
160 mg
This post is also available in: Italiano (Italian)
