Vegan Pâté de Campagne with Calvados, Porcini Cashew Cream, and Onion Jam

Vegan Pâté de Campagne with Calvados, Porcini Cashew Cream & Onion Jam
by Sandra Hurtault
A rich and sophisticated vegan pâté appetizer guaranteed to impress your soiree guests.
Prep Time 45 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine French
Servings 8



  • 8 oz cremini mushrooms
  • ½ small red onion chopped
  • 1 small shallot chopped
  • ¼ cup raw walnuts
  • ¼ cup raw hazelnuts
  • 1 shot Calvados brandy
  • 2 tablespoons coconut aminos
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon agave nectar
  • 1 teaspoon liquid smoke
  • ½ teaspoon garlic granules
  • ¼ teaspoon red chili flakes
  • Fresh chives for topping
  • Salt and pepper to taste

Porcini Cashew Cream

  • 8-10 dried porcini mushrooms
  • 2 tablespoons fresh chopped parsley
  • ¼ cup nutritional yeast
  • 1 cup raw cashews
  • 1 teaspoon lemon juice
  • Salt to taste

Onion Jam

  • 4 red onions
  • 2 oz ¼ cup Melt Organic® vegan butter
  • ½ cup raw cane sugar
  • ¼ cup red wine vinegar
  • cups red wine


Make Pâté

  • Preheat oven to 350℉. Toast nuts in a non-stick pan on low heat until aromatic and beginning to turn golden, taking precaution not to burn (about 5 minutes).
  • In a second pan, heat 1 tablespoon of olive oil, then add chopped onion and shallot. Stir and cook on medium heat until brown and soft; add sliced mushrooms and seasonings. Continue cooking 5 minutes, or until mushrooms have softened; the goal is to impart more flavor through caramelization, without burning the mushrooms.
  • Using a lighter or long match, Pour Calvados brandy into pan and immediately ignite with a lighter or long match to flambé. Be cautious to not lean over the pan for this step.
  • Add sautéed mushrooms and nuts to the food processor and process mixture to your liking (I personally like to leave a few little chunks for a pleasing added texture). Pack Pâté tightly in two 8oz oven-safe glass jars up to ¾ of jar capacity and bake for 25 minutes. Will keep in the refrigerator for up to 3 weeks.

Make Porcini Cream

  • Soak cashews overnight (or boil for 15 minutes, remove from heat and set aside to cool completely). Soak dried mushrooms in hot water; cool completely.
  • Add the mushrooms to a food processor along with the soaked cashews, 1/4 cup water, lemon juice, nutritional yeast, parsley and the salt. Process until smooth. Add water if necessary. Reserve in the fridge.

Make Onion Jam

  • Finely slice red onions and cook in butter in a saucepan over high heat, about 10 minutes. Add sugar and vinegar; cook for 10 minutes, stirring constantly. Add red wine and cook over low heat, stirring occasionally. Continue cooking until liquid has evaporated and reduced to a jam consistency, about 60 minutes. Will keep in a sterilized glass jar in the refrigerator up to four weeks.

Finish & Garnish

  • To assemble hors d’œuvre, toast bread, cut a ¼ inch slice of pâté and lay it on the warm bread. Pipe on Porcini Cashew Cream and top with a teaspoon of confit. Garnish with fresh herbs or mushroom chips.

Recipe Notes

  • Pâté de campagne is best enjoyed at room temperature, so make sure to take it out of the refrigerator at least 30 minutes before serving.
  • A buckwheat bread or sourdough bread is a good choice to pair with the pâté. Toast your bread for added texture and some temperature contrast.


This recipe was served at the red carpet premiere event for "Peeled", the first all-vegan cooking competition show. Chef Sandra Hurtault was a finalist and created this recipe for the event as well as the cookbook, "Peeled For The Holidays". This sophisticated recipe is sure to impress any guest!
Keyword vegan pate
Tried this recipe?Mention @vkindapp or tag #vkindapp!


Vkind Vibes is our popular weekly newsletter where we share the latest news, tastiest recipes, and hottest trends impacting the VegEconomy. SUBSCRIBE NOW!



JOIN US AT VKX 2023! The Vkind Experience (VKX) is an immersive plant-based event celebrating travel, culture, and cuisine around the world as guests explore 11 experiential rooms while sampling an elevated fusion of world flavors.

JOIN THE VKIND COMMUNITY Download the Vkind app on the App Store or Google Play to create your social profile and start sharing reviews of vegan businesses, watch original content, and explore the plant-based world with your friends! 

  JOIN THE VEGECONOMY Are you a vegan brand owner or professional? Add your listing to our business search platform to get more eyes on your vegan enterprise.

  TAKE THE VEGECONOMY PLEDGE Take the VegEconomy Pledge to show support for sustainable business practices and make a commitment to Spend Like You Give A Damn

  WATCH & LEARN Subscribe to our YouTube channel for our latest shows, live events, interviews, videos, news, secret giveaways & more!

  STREAM “PEELED”, THE ALL-VEGAN COOKING COMPETITION SHOW Produced by Vkind Studios in a limited 3-part web series, Peeled is the award-winning all-vegan cooking competition show that’s on a search to find “America’s Hottest Vegan Chef”.

  FOLLOW & SHARE Our content is always entertaining, educational, and inclusive. Follow us everywhere on social media!

  SHARE VEGAN RECIPES Share your delicious vegan recipes with the Vkind Community on our app and website.


Latest Recipes

Want to be on the Vkind Inner Circle?

It takes 7 seconds and it's FREE!

Get exclusive deals, tips, and access to special offers.