Spinach Mushroom Pate (Vegan)

READY IN: 20mins
Recipe by Wish I Could Cook

From the Candle 79 Cookbook: This versatile and rich-tasting pate is an all-time favorite appetizer at Candle 79 in New York City. It's lovely to serve at a party with cocktails or a crisp, organic white wine. Spoon it onto crostini made with your favorite bread or onto crackers, or serve it alongside a crudite platter.

Top Review by Shiny Happy Vegan

I tried this again today, this time with the portabellas. It is more flavorful with the portabellas than with the shiitake and button mushrooms I tried last time. I didn't have 1/2 lb spinach, I used 5 1/2 ounces. Last time the pate was too runny, so I drained the mushrooms after sautéing them. It's still not as solid of a texture as I would like, it's more like a dip than a pate. I want a more solid mushroom pate with more flavor, so I'll keep looking. I won't be making this again.

Ingredients Nutrition


  1. Saute shallots and mushrooms in 1 tablespoon of olive oil until softened (about 5-7 minutes.) Transfer to a bowl.
  2. Heat the remaining tablespoon of olive oil over medium heat and add the spinach, garlic, salt and pepper and cook until the spinach is wilted (3-5 minutes).
  3. Put everything in a food processor and process until smooth, about 3 minutes.
  4. Transfer to a bowl and add the mayonnaise.
  5. Taste and adjust seasonings as needed.
  6. Serve warm, chilled or at room temperature.

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