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Vegan and gluten-free mushroom pâté recipe

Vegan and gluten-free mushroom pâté recipe

40 ratings

This rich vegan and gluten-free pâté derives its powerful flavour from a mix of dried porcini and fresh chestnut and wild mushrooms. Easy to make, it’s healthy and completely dairy- and gluten-free, too. Serve up this pâté as a crowd-pleasing starter, nibble or as part of your Christmas celebrations. See method

  • Serves 6-8
  • 10 mins to prepare and 25 mins to cook, plus soaking
  • 37 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 20g dried porcini mushrooms
  • ½ tbsp oil
  • 2 echalion shallots, finely chopped
  • 1 garlic clove, crushed
  • 175g wild mushrooms, chopped
  • 175g chestnut mushrooms, chopped
  • 1 tbsp chopped fresh thyme, plus extra sprigs to garnish
  • 60ml port
  • gluten-free crackers or bread (toasted), to serve (optional)

Each serving contains

  • Energy

  • Fat

    1g 2%
  • Saturates

    0g 1%
  • Sugars

    2g 2%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 2.4g Protein 1.8g Fibre 0.6g


  1. Soak the porcini mushrooms in 150ml boiling water for 30 mins to rehydrate them. Drain, reserving the liquid, and finely chop.
  2. Fry the shallots in the oil over a medium heat for 5 mins until softened, then add the garlic and fry for 1 min more. Add the chopped fresh mushrooms and thyme, and simmer for about 10 mins until the liquid has reduced and the mushrooms have started to brown a little.
  3. Add the chopped porcini mushrooms and the port to the pan, then allow to bubble until the port has cooked off. Strain the reserved porcini mushroom liquid, to remove any grit, and add to the pan. Allow the mixture to bubble until almost all of the liquid has cooked off. Season well and leave to cool completely.
  4. Whizz the mixture in a blender or food processor to a rough paste and transfer to a bowl or jar to serve. Garnish with a few sprigs of thyme and serve the pâté with gluten-free crackers or toasted bread. It will keep in a sealed jar in the fridge for up to 1 week.

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