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Mushroom and Toasted Walnut Spread

A rich and earthy vegetarian pâté made with cremini mushrooms, toasted walnuts, cream cheese and shallots.
Mushroom and Toasted Walnut Spread

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Servings: 4
Total Time: 10 minutes to make, 6 hours to chill
Recipe by: Frankie


1/2 cup walnuts
4 TBSP unsalted butter
1 shallot, chopped
8 ounces cremini mushrooms
1 TBSP soy sauce
1/4 tsp freshly ground pepper
4 ounces cream cheese, cubed
sliced green onion for garnish (optional)
baguette slices and/or crackers for serving


1. Preheat the oven to 350° F.

2. Place the walnuts on a baking sheet and toast in the oven for 8 to 10 minutes or until walnuts are a shade darker and have a toasty (not burnt) smell.

3. Melt the butter in a medium size skillet over medium-high heat then add the mushrooms and shallot. Cook, stirring occasionally, until most of the liquid has evaporated from the pan, about 5 minutes. Stir in the soy sauce and ground pepper and cook 1 more minute then take off the heat and allow to cool for 5 minutes.

4. Add the mushroom and shallots to a food processor along with the walnuts and cream cheese and pulse until well combined but still textured.

5. Remove the blades from the food processor and scrape the spread mixture into a small container. Cover and refrigerate for at least 6 hours to allow the flavors to meld.

6. Garnish with sliced green onion (if using). Serve with baguette slices and/or crackers.

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Mushroom and Toasted Walnut Spread

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