Five-Spice Mushroom-Walnut Pâté

We love the texture and richness of this vegetarian pâté, adapted from Ever-Green Vietnamese by Andrea Nguyen. We tested it using butter; if you use neutral oil instead, it’s vegan. Nguyen also offers a choice between Maggi Seasoning sauce or Bragg Liquid Aminos. We tested the recipe with Maggi. Find the commercial bottled sauce in Asian groceries; we recently snagged a bottle at Cost Plus World Market.

READ: Cookbooks We Love: Vegetables are the stars of Andrea Nguyen’s ‘Ever-Green Vietnamese’
READ: The Ultimate Cookbook Gift Guide: New and notable titles from 2023

Serve the pâté with crackers or toasted baguette rounds.

Makes about 1 1/4 cups.

Ingredients

8 ounces / 227 grams fresh cremini or white mushroooms, cut into large dice

3/4 cup / 78 grams raw walnut halves or pieces, coarsely chopped