Porcini Pâté with Garlic Crostini

Porcini Pâté with Garlic Crostini

Are you ready for the ultimate summer picnic recipe? This Porcini Pâté with Garlic Crostini is the star of your charcuterie board, the perfect picnic appetizer, or a delicious snack to have on hand. Wherever you are when you’re enjoying this dish, one thing is for sure, your tastebuds will be happy dancing with every bite.

So… what is a pâté?

A pâté is a rich and decadent mixture or spread made from meat, poultry, game, or vegetables! This one in particular is vegan-friendly, but certainly not lacking in robust flavor. Don’t be intimidated by the fancy French term, simply think of this recipe as a delicious spread for freshly toasted bread.

Suggested modifications for this recipe

This recipe is super flexible! If you don’t have porcinis on hand - well, I recommend you order some of those delicious morsels ASAP - but if you don’t, simply swap the porcinis for any mushroom or combination of mushrooms that you have on hand. They may offer different flavor profiles, but they are all up to the task for this dish.

Additionally, if you have leftover herbs like rosemary, thyme, or sage, add them to your pâté! They pair perfectly with the mushrooms and provide additional depth of flavor to your final dish. Finely chop 1-2 tablespoons of the fresh herbs and toss them in alongside the mushrooms.

Gluten free? No problem! Swap the baguette for your favorite gluten-free bread, or enjoy this dish with a hearty gluten-free cracker of your choice.

Let’s get started!




½ large yellow onion

2 tbsp olive oil

Pinch salt

4 oz dried porcini, or 2 cup fresh porcini

¼ cup dry red wine

⅓ cup chopped walnuts

Garlic Crostini

1 french baguette

4 large cloves garlic

4 tbsp butter or vegan butter

2 tbsp finely chopped parsley

Pinch salt


  1. If using dried mushrooms, submerge the porcinis in water for 30-60 minutes to reconstitute. Remove the mushrooms from their soaking liquid and rinse before following the remainder of the recipe as written.
  2. Slice yellow onion into wedges. Preheat a large skillet with olive oil to medium low heat. Add onions to the pan and cook, stirring occasionally until golden and caramelized, about 45-60 minutes.
    1. Note: while caramelizing the onions, add a splash of water, oil, or mushroom soaking liquid if the onions ever seem dry. If at any point the onions begin to crisp, lower the heat further. 
  3. While the onions are caramelizing, preheat the oven to 425 Fahrenheit. Roughly chop the porcinis, mince the garlic, chop the parsley, and slice the baguette into 1-inch slices.
  4. In a microwave-safe bowl, add the butter in and melt in the microwave, about 10-15 seconds. Add the minced garlic, parsley, and a pinch of salt and stir until combined. Arrange the baguette slices onto a large baking sheet and brush with the melted garlic butter. Bake the baguette for 7-8 minutes, or until nicely toasted.
  5. Once the onions are caramelized, increase the heat to medium, add the red wine and cook until the volume has roughly halved. Add the porcinis and cook, stirring frequently until tender and cooked through, 8-10 minutes. Continue cooking until most of the moisture has evaporated off, but before anything dries out or gets stuck to the pan.
  6. Add the walnuts and cooked mushroom mixture to a food processor. Pulse until the mixture is a rough paste. 
  7. Transfer to a serving bowl with a small spoon or knife. Serve the pâté immediately with the warm garlic crostini or chill and enjoy within five days!
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