Gluten Free Recipes | Teriyaki Mushroom Pate

Gluten Free Teriyaki Mushroom Pate Recipe

Gluten Free Teriyaki Mushroom Pate Recipe


Fashion experts tell us that we should dress, get all accessorized up, and then remove one accessory before leaving the house, because less is more. For about a second and a half I decided to try that philosophy to my Thanksgiving dinner – to remove one thing from my normal menu.

What I had decided to remove was an appetizer – my thought was it’s at the beginning of a huge meal and that no one is going to miss it. And I decided that what I would leave off was my chicken liver pate – it was my oldest son’s favorite part of the meal but he has gone vegetarian so what’s the harm in leaving it off? After all, less is more, right?

Apparently, at least at my house, when it comes to Thanksgiving dinner – less is less! The aforementioned son informed me that he had flown 3,000 miles and was basically paying a ton of money for one dinner and he didn’t want to be shortchanged.

So instead of taking off one thing, I am swapping it for something else – Gluten Free Teriyaki Mushroom Pate. This is a gluten free, dairy free, vegan recipe that is super easy and quick to prepare and packs a ton of flavor thanks to San-J’s gluten free teriyaki sauce. No one, not even the meat eaters are going to miss my chicken pate this year.

So go ahead, add instead of take away that one more accessory to your Thanksgiving feast this year – after all, more is more to be thankful for.

Gluten Free Recipes | Teriyaki Mushroom Pate


Gluten Free Teriyaki Mushroom Pate Recipe


4 tablespoons olive oil – use divided
1 medium white onion, chopped
2 cloves of garlic, minced
2 – 8 ounce packages of mushrooms (any type) sliced
½ teaspoon kosher or fine sea salt
¾ teaspoon freshly ground black pepper
5 tablespoons gluten free San-J Teriyaki Sauce – use divided
1 tablespoon rice vinegar
¼ cup fresh parsley, chopped


Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and sauté until they start to soften, about 2 minutes. Add the garlic and sauté for 30 seconds. Add the mushrooms, salt and pepper and cook, stirring often, until the mushrooms start to brown, about 8 minutes. Add 4 tablespoons of the San-J Teriyaki Sauce and the rice vinegar and cook until the liquid is absorbed, about 2 minutes. Add the parsley and stir to combine.

Put the mixture into a food processor with the remaining 2 tablespoons olive oil and the remaining 1 tablespoon San-J Teriyaki Sauce. Process until the mixture is fully combined and fairly smooth. Taste and add more salt and pepper if needed.

Serve with gluten free crackers and fresh vegetables.


This Gluten Free Teriyaki Mushroom Pate recipe serves 7 people.


The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.


Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Crackers Dairy Free Dinner Easy Gluten-Free Gluten-Free Recipes Holiday Mushrooms Pate a Choux Teriyaki Thanksgiving
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  1. Lizzie
    November 23, 2011

    I was searching for something simple – this is it! Thank you and have a wonderful Thanksgiving!

  2. Anita
    November 23, 2011

    I agree – more is more, especially at Thanksgiving! Thanks for this and all your other recipes and I wish you and your family a very happy turkey day!

  3. November 23, 2011

    Yum. This looks really good. I’ve never had chicken pate. The only kind of pate that I’ve had is a really good cashew-carrot pate. You’ve made me want to try this one. I love teriyaki. I love mushrooms.

  4. November 25, 2011

    No one in my family would touch ‘chicken liver’ or ‘mushroom’ pate. I think I’ll just make it and say, ‘try it’. Someone is sure to come over to the ‘dark side’ :-)

    1. November 26, 2011

      Ha ha! You will have to let me know :) I like it over here on the dark side!

  5. November 25, 2011

    Carol – Happy Thanksgiving to you and yours. Thank you so much for all the wonderful recipes and ideas you have to help us keep gluten free. This sounds wonderful and I love, love, love mushrooms and teriyaki sauce. This will be wonderful to bring to family gatherings for an appetizer. Thanks again, you are a super lady.

    1. November 26, 2011

      Ah, thank you!

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