Make Ahead

Fennel and Mushroom Paté with Grainy Mustard

January  6, 2014
3 Ratings
  • Makes 1 1/2 cups
Author Notes

You can roast any vegetable, blitz it up, and make it into a seriously luxurious vegan paté. I roast the vegetables in grainy mustard for sharpness and serve it up with pickles, toasted bread/crostini, more mustard, maybe a bit of cheese, and all of the things you would see with a traditional paté. —Laura Wright | The First Mess

What You'll Need
  • 1 fennel bulb, cored and roughly chopped
  • 1/2 pound cremini mushrooms, stems removed and chopped
  • 1 tablespoon grainy mustard
  • 2 tablespoons olive oil, divided
  • 3 sprigs fresh thyme, leaves removed
  • Salt and pepper
  • 1 teaspoon balsamic vinegar
  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
  2. Place the chopped fennel, mushrooms, mustard, thyme leaves, 1 tablespoon of the olive oil, and some salt and pepper to taste on the baking sheet. Toss it all with your hands until the vegetables are evenly coated in the mustard and oil.
  3. Slide the baking sheet into the oven and roast the vegetables until the fennel has some brown bits on it and the mushrooms are a touch shrivelled, about 15 minutes. Remove vegetables from the oven and allow them to cool slightly.
  4. Place all of the roasted vegetables into a food processor fitted with the "S" blade. Add the balsamic vinegar to the bowl. Pulse a few times to get the vegetables chopped up. Add the remaining olive oil to the bowl and put the motor on high, scraping the mixture down here and there, until you have a creamy paté with a couple visible pieces.
  5. Serve the paté with pickles, toasted bread, and any other accoutrements you like.

See what other Food52ers are saying.

  • Cheryl
  • Dawn DeSimone
    Dawn DeSimone
  • sexyLAMBCHOPx
  • ARay
I cook for a living, and for every other reason you could imagine. Loves: eating with friends, any vegetable, whiskey, and casual gardening.

7 Reviews

ARay May 10, 2020
This came out lovely! I think it could take any a mushroom that falls on the richer end of the spectrum -- I ended up using a variety of shitake. Made two swaps: sherry vinegar for the balsamic since the balsamic I had would be way too sweet, and dijon + yellow mustard seeds for the grainy mustard.
Cheryl June 26, 2017
Scrumptious! I added in the Creamy Garlic Dressing found on this site. I used 2 small bulbs of fennel and it added too much sweetness, so back to the original recipe next time. Definitely worth making a double batch!
Cheryl August 9, 2017
Made a double batch this time and it's just as wonderful as the first time. Added about a tablespoon more grainy mustard to the finished product (double batch).
Dawn D. February 1, 2015
I had to doctor this one to make it worthy of the time. I added tahini, lemon juice, more mustard, and a large clove of garlic, minced. Allow it to sit over night in the refrigerator for the flavors to meld. Not sure I'd make it again.
hannahru April 7, 2014
really yummy! put it on some toasted bread with a creamy brie and it was an excellent snack!
sexyLAMBCHOPx February 6, 2014
This looks wonderful.
Brittany A. January 23, 2014
How long will this keep for in the fridge?