top of page

Mushroom, olive and sundried tomato pate

Prep Time:

10 minutes

Cook Time:

10 minutes




Snack / lunch

About the Recipe


1 tbsp olive oil or coconut oil

1 small onion, chopped

1 clove garlic, crushed

50g chestnut or cremini mushrooms, sliced

100g cooked green lentils (from a tin is fine)

30g walnuts

2 tbsp chopped fresh parsley or oregano

2 tbsp apple cider vinegar

4 sundried tomatoes in oil, chopped

10 olives, sliced

Sea salt and freshly ground black pepper to season.


Heat the olive oil or coconut oil in a frying pan and fry the onion over a medium heat until soft. Add the garlic and mushrooms and sauté until softened and the juice from the mushrooms has evaporated. Remove from the heat and tip into a blender.

Add the remaining ingredients to the blender and blend until you have a slightly chunky consistency. If the mixture is too thick, add a splash of water. Season as desired.

Spoon the pate into a jar and store in the fridge for up to three days.

Serve with oat cakes, crackers or, as shown, in lettuce/chicory leaf cups10

bottom of page