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Roasted mushroom + walnut spread

You can also binge on the benefits of shrooms before you get sick, as a potential preventative. This vegan spread is perfect on organic spelt sourdough, crackers or as a dip with veggies. With ginger, garlic, onion, lemon and mighty mushrooms of course, this pâté packs a punch of immune benefits.


· 2 cups mixed mushrooms (like cremini and shiitake), sliced and any tough stems removed

· 1 cup walnuts

· 1 cup red onion, chopped

· 3 garlic cloves, minced

· 1 tsp fresh ginger, peeled and grated

· 2 tbsp extra virgin olive oil

· 1 tsp white wine vinegar

· 1 tsp lemon juice

· 1 tbsp fresh thyme leaves

· 1 tbsp fresh rosemary leaves

· ¾ tsp ground coriander

· 1 tsp sea salt

· ¼ tsp black pepper

· ½ cup parsley

· 2 tbsp coconut aminos

· 1 tbsp nutritional yeast (optional)


1. Preheat fan-forced oven to 180 degrees Celsius.

2. Gently toss mushrooms with olive oil, garlic, thyme, rosemary, coriander, coconut aminos, salt and pepper until well coated.

3. Place on a parchment lined baking tray.

4. Roast in oven for 15-20 minutes, tossing once halfway until tender.

5. Remove from oven and let cool.

6. Meanwhile, place walnuts on a baking sheet and toast in the oven for 5 minutes.

7. Combine roast mushrooms, toasted walnuts, red onion, ginger, parsley, white wine vinegar, lemon juice and nutritional yeast (if using) together in a food processor and pulse until chunky yet spreadable.

8. Serve fresh or store in the fridge until ready

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