Shiitake Mushroom Vegan Power Pâté

a delicious spread loaded with immune boosters and vitamins
shiitake mushroom pate
© Can Stock Photo Inc. / belayakaterina

This is a fabulous umami vegan spread for crackers, toast, or crudités with nutritional benefits to boot!

Shiitake mushrooms have been used for centuries in Traditional Chinese Medicine for building resilience and immune system support. They are also high in B vitamins, which are great for adrenals, improved energy, and stressful times.

Fenugreek Factoid

Believe it or not, both curry powder and artificial maple syrup have something in common: fenugreek! When roasted, fenugreek develops a nutty maple syrup flavour that is often used to make artificial maple flavouring! This makes it a perfect add-in to pancake batters and other sweet maple-y treats! (All the same, stick to real maple syrup!)

Dry Roasting Spices

Both cumin and fenugreek seeds are at their best when lightly roasted and ground. To do this, place the spices in a dry skillet on low heat. Stir occasionally, keeping a close eye on them to make sure they don’t burn. Turn off the heat once fragrant. Let cool, then grind in a coffee grinder, blender, or go old school with a mortar and pestle!

Brazil Nut Boast

Brazil nuts are a great source of selenium, a trace element that protects the body from infection and damage caused by free radicals. Research has shown that selenium deficiency increases the rate at which viruses can mutate, promoting the evolution of strains that are more pathogenic and capable of evading immune surveillance. A single Brazil nut contains an average of 80 mcg of selenium, meaning that just one nut per day can provide the adult RDA of 55 mcg.

Shiitake Mushroom Vegan Power Pâté Recipe

The cumin and fenugreek used in this recipe not only lend a tasty earthy flavour, but are great digestive spices that can lend a helping hand to our immune system, since 70-80 percent of it resides on our gut!


  • 2 c shiitake mushrooms, chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 2-4 Tbsp olive oil
  • ½ tsp each cumin and fenugreek
  • 1 Tbsp tamari
  • ½ c Brazil nuts
  • 1 Tbsp fresh lemon juice
  • Salt and pepper, to taste


  1. Heat oil in a wide skillet over medium heat. Add onions and garlic. Cook, stirring frequently, until the onions become soft, about 5 minutes.
  2. Add the mushrooms and cook for another 5 minutes or so, until they are cooked through.
  3. Add in spices and stir until just fragrant. Remove from heat.
  4. In a food processor, combine nuts, lemon juice, tamari, and salt. Buzz for a few seconds until nuts are finely chopped.
  5. Add in the cooked mushroom mixture and pulse until mushroom-nut mixture is coarsely chopped, taking care to not completely purée.
  6. Scoop and press pâté into a jar or press into a round shape on a plate. Refrigerate until ready to serve.

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