Wild Mushroom Pâté

We’ve partnered with celebrated plant-based chef and culinary educator Matthew Kenney to deliver a selection of delicious and nutritious recipes to kick off 2016 with a nine-day detox! These recipes incorporate some of Matthew’s favorite ALOHA products and are based on the Matthew Kenney Culinary course, Everyday Raw Detox. See below for a special offer to enroll in this course and stay tuned for each new recipe in the series.

The perfect appetizer or party hors d’oeuvre, this mushroom pâté uses Daily Good Greens for an extra pop of nutrients.

Makes 1 1/2 Cups


  • 1 1/2 cups baby bella mushrooms, cleaned and chopped
  • 1/2 cup chopped walnuts
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon nama shoyu
  • 1 tablespoon parsley
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon ALOHA Daily Good Greens
  • 1 to 2 tablespoons water (more if needed)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 to 12 endives or radicchio leaves
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Superfood Greens



  1. Process all ingredients in a high-speed blender until mixed but chunky.
  2. Season with salt and pepper to taste.
  3. Scoop into endive or radicchio leaves to serve.