Ready to taste a seriously delicious mushroom walnut pâté? This one’s made with porcini mushrooms (fresh or dry), which blend beautifully with walnuts and gentle spices added. The mushrooms are lightly fried with a splash of white wine, then enriched with a touch of cream, marjoram, and rosemary.
It’s easy to make, ready in about 15 minutes and completely gluten-free. It’s excellent as a gourmet appetizer or an everyday cozy bread spread. Creamy, earthy, and rich in porcini umami, it’s downright irresistible alongside good cheese and a glass of wine.
JUMP TO RECIPEThis mushroom walnut pâté can be seriously addictive
If you were to translate porcini into English, their name would transform into something like little pigs. It’s interesting how Italians perceive these mushrooms. I mean, did they really use them as a substitute for pork?
Full of that incomparable earthy umami, porcini are among the most prized mushrooms. Maybe because they’re nearly impossible to cultivate. These mushrooms live in a close mycorrhizal relationship with trees, and in order to grow them, you’d have to recreate an entire forest; the same trees, altitude, soil, temperature, pH, and even the same companion fungi underground.
Still, somewhere between twenty and a hundred thousand tons of porcini are eaten every year. That’s quite a lot for a mushroom that refuses to be farmed!
While we love making recipes with wild mushrooms, porcini are the ones we look forward to the most when the season begins. There’s something so joyful about finding a patch of baby porcini mushrooms; it’s one of those simple, happy moments that make life worth living.
I’m always looking for new ways to cook them. We baked them on a white porcini pizza, cooked them into creamy porcini tagliatelle, a cozy porcini mushroom soup, and a warm bowl of creamy rice with porcini. But the fragrant pâté won the porcini recipe contest! It’s the one that I’ll definitely repeat another hundred times.
Quite different from the saffron milk cap pâté, this porcini mushroom walnut pâté is full of deep porcini umami – gentle, earthy, and just creamy enough to make your soul sing. It’s lightly spiced with marjoram and a hint of rosemary for freshness. A splash of white wine brings out the aroma and makes the flavor feel alive. It all blends together beautifully with the buttery, nutty richness of the walnut paste.
It’s easy to make. All you really need are the ingredients, 15 minutes, and a blender. You can make it ahead, and it will taste even better the next day once it soaks up all the flavors. You can pack it into a glass jar, pour a thin layer of melted butter on top, and it will keep well in the fridge for at least five days. And yes, it freezes beautifully too.
You can make this pâté with either fresh or dried porcini mushrooms. If you’re out foraging and come home with a basket full of these little piglets, this recipe is one of the tastiest ways to put them to good use and store them for winter.
It’s perfectly gluten-free too. You can pair it with a slice of healthy buckwheat soda bread, serve it as a crowd-pleasing appetizer with cheese or kajmak, or enjoy it with brie and fresh pears. It’s also just as delicious as a simple spread on a slice of rustic walnut bread or fresh ustipci (fried dough balls) for breakfast.
What you need to make it
PORCINI MUSHROOMS – You can use either freshly foraged porcini or dried ones. About 50 grams of dried porcini equals roughly 500 grams of fresh.
WALNUTS – We like keeping things local, and this combination really tastes great! Use the freshest walnuts you can find for the best flavor.
CREAM – Heavy cooking cream is best, with at least 35% milk fat. It gives the pâté that smooth, rich texture and a perfectly mild taste that pairs great with porcini.
ONION – A regular onion works fine, though a shallot or young onion will give a milder, sweeter flavor.
GARLIC – Nothing good happens in our kitchen without garlic. Use at least four cloves, or the equivalent of garlic powder if that’s what you have.
OLIVE OIL & BUTTER – Use both. Olive oil adds flavor while butter helps the pâté set once it cools. Together they bring out the best in porcini mushrooms.
WHITE WINE – Choose something dry and light. Don’t hold back; the alcohol will cook off, leaving behind a lovely, deep aroma.
SALT & BLACK PEPPER – Freshly ground pepper is worth it. It gives the pâté a gentle kick and a fuller flavor.
MARJORAM – This feels warm, cozy and a little sweet. Use either dried or fresh.
ROSEMARY – A little bit goes a long way. It brightens the flavor and perfectly balances the richness of porcini and walnuts.
FRESH PARSLEY – A handful of chopped parsley adds a fresh, herbal and uplifting kick.
How to make porcini mushroom walnut pâté
Note: If you’re using dried porcini mushrooms, soak them in hot water for about 15 minutes before cooking, then follow the same steps as with fresh ones. You’ll need around 13–15 grams of dried porcini, or about 130 grams of fresh, to make a full cup of mushroom walnut pâté.
STEP 1: Clean the porcini and remove any pine needles, leaves, or bits of forest debris. Don’t wash them, use a small brush or a clean towel instead. Slice the mushrooms, chop the onion, crush the garlic, and prepare a small bunch of parsley.
STEP 2: Heat the olive oil and butter in a frying pan. Add the onion and garlic and fry until soft, golden, and translucent.
STEP 3: Add the mushrooms to the pan. Season with salt, black pepper, marjoram, and a few small sprigs of rosemary. Fry the mushrooms gently, stirring often. Once they soften, pour in the wine and let everything simmer on low heat for a few minutes.
STEP 4: When the porcini shrink and their liquid reduces, add the heavy cream. Stir well so the mushrooms soak up all that creaminess.
STEP 5: Cook for another two minutes on low heat, then stir in the chopped fresh parsley. Remove from the stove and let the mixture cool slightly before blending.
STEP 6: Transfer the mushroom sauce to a blender, add the walnuts, and blend on medium speed until smooth and creamy.
STEP 7: Let it rest for a few minutes, then spoon it into a serving bowl or jar if you’re storing it for later. Cover and refrigerate for about an hour so the butter sets and the pâté becomes firmer.
If you’re preparing it in advance, pour a thin layer of melted butter over the top to seal in the aroma and keep it fresh. Store it in the fridge overnight – I can assure you that it always tastes even better the next day.
How to make this mushroom walnut pâté even better
Toast the walnuts before blending. A few minutes in a dry pan will bring out their aroma and give the pâté a deeper, nuttier flavor. Just be careful not to burn them.
Blend it gently. Leave a little texture and a few small pieces of walnuts for a more rustic, crispy, homemade feel.
Let the pâté rest overnight. The flavors already deepen after a few hours in the fridge and it tastes absolutely delicious and much better the next day!
Pour melted butter over. This will seal the jar for the aroma to really strenghten and also keep it clean and covered for using it in the next days.
Serve at room temperature. Take it out of the fridge about 15 minutes before serving so the butter softens and the flavor opens up.
Transform it into pesto. If you want to use this pate as a sauce, add a little bit more olive oil and shredded parmesan. This will transform it into a delicious mushroom walnut pesto for your gnocchi or pasta. Reheat only once!
Storage
If stored properly in a closed jar (with a thin layer of melted butter on top), the pâté will stay fresh in the fridge for up to five days. Before serving, take it out and let it warm to room temperature so the butter softens and the flavor comes alive.
If you’d like to freeze it, old yogurt cups work perfectly. Pour melted butter over the top, let it set in the fridge until firm, then cover tightly with plastic wrap and freeze for up to three months. Thaw slowly in the fridge before using.
If your pâté is firm enough and contains enough butter, you can also roll it in parchment paper and freeze the whole roll. When you crave it, slice off what you need, thaw it in the fridge, and keep the rest frozen for another day.
Mushroom walnut pâté FAQ’s
Yes, you can. Although porcini mushrooms seem to pair best with walnuts, other wild mushrooms work well too. If you want to keep that gentle porcini aroma, choose mild varieties so they don’t overpower the flavor.
It’s easy. Swap the butter with olive oil or vegan butter, and replace the heavy cream for a thick plant-based alternative like oat or soy cream. You can also make it using only porcini sauce, olive oil, spices and walnuts. It’s a bit thicker, but still absolutely delicious.
Porcini mushrooms act like little sponges. They soak up water quickly, which can change both the taste and texture of the pâté. Instead of washing them, just brush off any dirt or forest debris with a soft brush or a clean towel. If you’ve been foraging after rain, make sure you cooke them the same day to keep the flavor at its best and prevent mold from forming.
More wild mushroom and porcini recipes
- Creamy porcini mushroom soup
- Tagliatelle with porcini mushrooms
- Pizza with porcini
- Porcini risotto
- Saffron milk cap mushroom pâté
- Black trumpet mushroom jam
- Black trumpet risotto
- Black trumpet soup
- Chicken of the woods dessert preserve
- Chicken of the woods minestra soup
- Bulgur risotto with chanterelles
Porcini Mushroom Walnut Pâté
EQUIPMENT
- 1 blender
- 1 glass jar or a bowl
INGREDIENTS
- 130 g porcini mushrooms (15 g dried porcini)
- 120 g walnuts
- 80 g butter
- 100 ml heavy cream
- 1 tbsp olive oil
- 60 ml white wine
- 1 onion
- 5 cloves garlic
- 1 tsp thyme
- 1 tsp rosemary
- 2.5 g salt
- 1 g black pepper
INSTRUCTIONS
- When using dried porcini, soak them in hot water for about 15 minutes until softened, then drain well before cooking. You’ll need roughly 13 to 15 grams of dried porcini, or about 130 grams of fresh, to make one full cup of pâté.
- If you're making this with fresh porcini, clean the mushriooms by brushing off any dirt, leaves, or pine needles. Avoid washing them, as they absorb water easily. After that slice them, chop the onion, crush the garlic, and roughly chop the parsley.
- Warm the olive oil and butter in a large skillet. Add the onion and garlic and stir-fry gently until they become soft and golden.
- Add the mushrooms to the pan and season with salt, pepper, marjoram, and a few small rosemary sprigs. Cook over low heat, stirring now and then, until the mushrooms start to release their aroma. Pour in the white wine and let it simmer for a few minutes.
- When the mushrooms have cooked down and most of the liquid has evaporated, pour in the cream. Stir until everything is well coated and creamy.
- Let the mixture cook for two more minutes, then add the chopped parsley. Take the pan off the heat and allow it to cool slightly.
- Move the mixture to a blender, add the walnuts, and blend at medium speed until smooth. You can leave a bit of texture if you like it more rustic and crunchy.
- Leave the pâté to rest for a few minutes, then transfer it into a bowl or jar. Chill in the fridge for about an hour until the butter sets and the texture firms up.
- If you’re making it ahead, pour a thin layer of melted butter on top to keep the aroma fresh and lock out air. Store in the fridge overnight, it always tastes even better the next day.
NOTES
NUTRITION
If you made this porcini walnut pâté, let us know! Drop a comment below – we’d love to hear how yours turned out!
And hey, please do hit that share button and spread a little mushroom love. ❤️