Shitake Mushroom Pâté + Garlic Scape & Dijon

Like a kid in a candy store, I am always excited to see which new vendor is at the market and what they have. So when I met Chris from the Mycoterra Farms who’s joined the market for the first time, I knew their mushrooms would feature in a few recipes this season.

This week, I made a version of vegan pâté using mushrooms, creating an earthy and delicious addition to any meal or appetizer.

And when adult die-hard mushroom naysayers loved it, I was over the ‘shroom.

I served this over a crostini using a baguette from The Bread Shop and topped it off with the refreshing Radish Salsa that had the right amount of bite from not just the radishes but also their tender greens that I found at the Dick’s Market Garden stand.

This pâté would also work beautifully stirred in with warm pasta and garlicky bread, or even over udon noodles for your mid-week lunch.

Serves 6-8

1 lbs. shitake mushrooms
4-5 garlic scapes
1 clove of garlic
1.2 cup chopped sweet onion
½ tsp. Dijon mustard
1 tsp. soy sauce
½ tbs. olive oil
½ tsp. rice wine vinegar
salt and pepper to taste

1. Clean and dry out the mushrooms as much as possible

Tip – The drier the mushrooms and the smaller they’re diced/minced the faster the cooking process


2. Grate or finely chop the mushrooms, garlic scapes, garlic clove and onions
3. Heat the oil in a pan and stir fry the onions and garlic scapes and garlic first
4. When translucent, add in the mushrooms and continue stir frying until they release their liquids and start to dry out approx. 12-15 mins
5. When almost dry, add the soy sauce, Dijon, vinegar, salt and pepper to taste and continue stirring
6. When almost dry to the consistency of a paste or a lose hummus, turn off the heat and let it cool down