The end of August is a bittersweet time. While the long, lazy days of summer are quickly getting shorter, the crisp inviting smell of autumn will soon be in the air. It is arguably the best season for fresh local produce, as the farmers’ market becomes (an even greater) feast for the senses. Wild mushrooms are in abundance in Québec, and the varieties are endless. I love to mix and match varieties – experimenting with tastes and textures, adding mushrooms to everything from risottos to flatbreads to stir-fries. Flipping through an old issue of one of my favourite magazines, I was inspired to make this incredibly umami mushroom pâté. I grew up eating pâté and mustard sandwiches for lunch, but when transitioning to vegetarianism over 15 years ago, there weren’t many options to replace it. Today, an abundance of veggie pâtés are on the market – but trust when I say that there is still nothing quite like this recipe. The flavours are intense and complex while remaining balanced. The touch of miso combined with the hint of tamari brings the umami experience to a whole new level. The best part is that it comes together really quickly, and stores well in the fridge for about 5 days – though, I doubt it’ll last that long. It’s THAT good.

Vegan Mushroom Pâté

recipe adapted from Coup de Pouce Magazine, December 2017


  • 1 tbsp. miso paste
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. tamari sauce
  • 2 tbsp. olive or grapeseed oil
  • 4 small shallots finely chopped
  • 8 garlic cloves minced
  • 125 g shitake mushrooms chopped
  • 225 g cremini mushrooms chopped
  • 125 g oyster mushrooms chopped
  • 3 tbsp. fresh thyme
  • cracked black pepper to taste


  • In a small bowl, mix vinegar with tamari, miso & 2 tbsp. water. Break the miso up into smaller bits.
  • Set aside.
  • In a large saucepan, heat oil over medium.
  • Add shallots and cook until translucent.
  • Add all mushrooms and garlic. Continue cooking about 5 to 8 minutes, until mushrooms begin to soften and shrink.
  • Add the vinegar-miso mixture to the pan and continue cooking about 3 more minutes.
  • Remove from heat.
  • Add thyme & black pepper.
  • Transfer to a blender or food processor and pulse a few times. I prefer it to have a a rougher texture, but feel free to make it into a purée. Allow to cool before serving.
  • Keeps well in a mason jar in the fridge for 3 to 5 days. It is normal that some water will separate from the mixture. Stir well before serving.