Meat Free Monday One day a week can make a world of difference

Mushroom and Walnut Pâté

Le Petit Citron
  • Serves: 8
  • Preparation: 10
  • Cooking: 15
  • Ready: 25

Pan-toasted walnuts and sautéed mushrooms are seasoned with garlic, rosemary and parsley for a rich, flavour-packed, aromatic spread that is totally ah-mazing!


  • 125g walnuts
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 6 cloves garlic, minced
  • 250 g box woodland mushrooms, sliced
  • ½ cup parsley, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper


Toast the walnuts in a large dry pan over a medium heat. Keep a careful eye on them and shake the pan often as they can burn quickly. As soon as they start browning on the edges, remove them from the heat. Move the walnuts from the pan onto a heat-safe dish, or directly into your food processor if your food processor can handle hot food.

Return the pan to the heat and add the olive oil. Add the onions and garlic and sauté until the onions soften and turn translucent – about 4 minutes.

Add in all the remaining ingredients; the mushrooms, parsley, rosemary, salt, and  pepper, and sauté until the mushrooms have cooked and reduced in size, another 5–8 minutes.

Add the cooked mushroom mixture to the toasted walnuts and pulse in the food processor, stopping to scrape the sides as needed until you reach a pâté texture. I like to leave mine with a bit of texture and colour variation.

Press into a container for serving using a spatula to smooth it, and let chill completely in the fridge before serving. Store in an air-tight container for 2–3 days.

Additonal notes

Recipe courtesy of Le Petit Citron

Le Petit Citron is a little French bistro in the heart of Brook Green, Hammersmith, inspired by long summers in the South of France and Provençal cooking. Expect to find classics like Crispy Aubergine Burger, Nicoise Olives, Puy Lentils Provençal, Chocolate Torte and more. Starting Monday 5 July 2021, the restaurant is launching its very own ‘Lundi Vert’, offering all plant-based and vegetarian starters and mains at 50% off on Mondays! And on launch day they’re throwing in an extra glass of fizz! Simply book online quoting MFM.

Impact calculator

See the difference you can make

Calculate how you can have a positive impact by eating less meat and dairy ...
Participating people
Meat free days a week
For how long (years)?
Press enter or esc to cancel