Mushroom Pâté

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in Recipes, Dips & Pieces, Submit

Mushroom Pâté

Posted on
in Recipes, Dips & Pieces, Submit

This retro number is a vegetarian-friendly meaty mushroom pâté, and is just as rich and umami as it’s offal-inclusive affiliates. Serve it up with some crackers or mini toasts, radish or cucumber rounds.

A light, aromatic white like a Pinot Grigio or dry Riesling wouldn’t go astray with this little ensemble, or vintage champagne for some extra earthiness and kitsch if it’s for a special something something.

Mushroom Pâté

  • 30g butter
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 300g field mushrooms, roughly chopped
  • 1 tablespoon sake (or sherry or dry white wine)
  • 1 tablespoon soy sauce
  • 3/4 teaspoon thyme leaves
  • 1/2 cup finely chopped flat leaf parsley
  • 50g cream cheese*
  • 80g chevre*
  • 1/4 teaspoon freshly grated nutmeg
  • salt and pepper

*replace with 100g pureed silken tofu for a vegan version

In a large frying pan, combine the butter and olive oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft and transluscent, about 8 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the soy sauce, sake and thyme and cook, stirring, until the wine has nearly all evaporated, about 5 minutes. Stir through the parsley and remove from heat and allow to cool.

Transfer cooled mushroom mixture to a food processor. Add cheeses and nutmeg. Blend until smooth, then add salt and pepper to taste. Transfer mixture to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours. Upturn onto a plate to serve.