A rich, savory pâté so good even non-vegans love it—perfect with rice crackers, veggie crackers or fresh veggies.

Portobello mushrooms, chickpeas, and walnuts make a powerhouse combo—rich in fiber, plant-based protein, and heart-healthy fats. They support digestion, boost energy, and provide antioxidants and essential nutrients for overall wellness.

 Serves 6   

Ingredients:                                                                                                                       

Dry Herb Seasoning Blend:

(Makes enough for 2 recipes)

  • 2 teaspoons each: Thyme, Garlic powder and Sea Salt
  • 1 teaspoon each: Paprika, Basil, Marjoram, Sage and Ginger powder
  • 1 1/2 teaspoons allspice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper (to your spicy taste)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper
  • Combine all dry seasonings

Pâté:

  • 1 Tablespoon EV olive oil or Avocado oil,
  • 2 cups onions – diced (1 large onion or 1.5 medium)
  • 2 cups Portobello mushrooms – diced (8 oz. package)
  • 2 cups cooked garbanzo beans (chickpeas)–or 1 (15.5 oz. can)
  • 5 1/2 teaspoons Herb Seasoning Blend (above)
  • 1/4 cup dry white wine or dry sherry (optional)
  • 1 cup walnuts or pecans – roasted (10-15 minutes in a 350°F oven)
  • 1 Tablespoon EV olive oil when blending, plus more if needed.
  • Optional: 1-2 teaspoons porcini mushroom powder for a stronger flavor
  • Note: Lectin-free paleo: substitute garbanzo beans with 1 lb. mixed mushrooms.

Directions:

  1. In a 10-12” frying pan, on a medium-low heat, add oil and sauté onions covered until translucent (approximately 6 minutes)
  2. Add the mushrooms and sauté covered for 4 minutes
  3. Add beans and spice blend (add mushroom powder if using) and sauté for 10 minutes
  4. Add white wine and cook uncovered until evaporated, about 4-5 minutes
  5. Remove pan from heat
  6. Put the nuts into a food processor and coarsely chop
  7. Add all ingredients into the food processor and blend until smooth
  8. Refrigerate for 45 minutes to 1 hour, until chilled
  9. Serve as a dip with rice crackers, veggie crackers, and/or veggies

Enjoy!

  • Free of wheat, gluten, grains, dairy, corn, soy, eggs, and refined sugar.
  • Vegan Friendly! Paleo alternative option. 

For More Recipes, go to www.LisaStimmer.com