Luchow's German Restaurant

While growing up we used to go to Luchow's for Christmas dinner as as a family.  We would all pile into my mom's blue Buick station wagon for the drive across the George Washington Bridge to downtown Manhattan.  It was where I first tasted Luchow's Homemade Chicken Liver Pate, the inspiration for my Walnut Pate.  I was around eleven years old at the time and remember the pates rich, earthy flavor and creamy texture.  Years later when Luchow's closed its doors in 1982 nothing matched this decadent paste. 

Years later I found an original 1952 edition Luchow's cookbook and was inspired to create a Vegan version of their wonderful spread.  Walnut pate is a wonderful alternative for those who are interested in serving a vegetarian, dairy-free appetizer.

Walnut Pate Vegan revised from Luchow's cookbook dated 1952

Walnut Pate Vegan revised from Luchow's cookbook dated 1952


Walnut Pate


  • 1 cup of walnuts, toasted
  • 1 8 ounce package of mixed, sliced mushrooms
  • 1 8 ounce package of sliced button mushrooms
  • 1/4 cup water or vegetable broth
  • 2 tablespoons non-dairy butter
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1/4 cup dry, white wine
  • salt and pepper to taste


In a medium-sized pan add the olive oil, onion and garlic.  Saute until the onion and garlic are caramelized and remove from pan.  In the same pan add the water or broth, and mushrooms and saute until all of the liquid has evaporated. Remove the mushrooms and set aside. Deglaze the pan with the white wine. Blend pan drippings and ingredients in a food processor and season to taste. Garnish with fresh parsley.  Crisp crackers and pickled vegetables pair well with this spread.  



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