Remarkably Easy Mushroom Pâté Recipe
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Making Mushroom Pâté is remarkably simple, delivering an explosion of umami flavor that feels both rustic and elegant. Earthy mushrooms are gently sautéed with shallots, herbs, and a splash of brandy, then blended into a creamy, savory spread. It’s a vegetarian-friendly dish that also satisfies meat-lovers, and it’s as versatile as it is delicious. Spread it over baguette slices, spoon onto boiled eggs, or pair with baked brie for a sophisticated starter. Plus, it’s make-ahead friendly and freezes beautifully, making it a stress-free appetizer for entertaining.
A Few Things Worth Knowing
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Mushroom Pate Recipe Steps at a Glance
This mushroom pate recipe can be broken down into the following steps:
Step-by-step: How to Make Mushroom Pâté
Step 1: Preparing the mushrooms and shallots
Begin by washing and cleaning the mushrooms. There is no need to remove the stems; simply give them a fresh trim and chop them into slices.
Thinly slice the shallots.
Wash and dry the herbs. Thyme, sage, oregano, and savory all work well for this recipe.
Step 2: Cooking the mushrooms
Sauté the shallots Sauté the mushrooms De-glazing with brandy
Melt butter in a skillet and sauté the shallots until softened. Add the mushrooms and another tablespoon of butter or olive oil. Season with salt and pepper, tossing them to mix with the shallots.
Place a sprig of thyme on top, lower the heat, cover, and let the mushrooms cook and soften for 5-10 minutes. Keep an eye on them.
De-glaze with 3 tablespoons of brandy, wine, or water if avoiding alcohol in cooking.
Step 3: Pureeing mushrooms and shallots
Transfer everything from the pan to a blender or food processor. Puree, gradually adding olive oil until smooth.
Step 4: Finalizing
Divide the pâté into small condiment bowls and glass containers. Drizzle olive oil on top and refrigerate until firm. The olive oil will solidify, creating a protective layer. Garnish with more fresh thyme or chives if desired.
Best Way to Serve Mushroom Pâté
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
Can you freeze pate?
Mushroom pâté freezes well. Portion it into 4 oz freezer-safe jars, leaving at least an inch of space at the top of each for expansion. Drizzle olive oil over the top; the oil solidifies and creates a protective coating. Defrost overnight in the refrigerator.
Can you make this vegan friendly?
Absolutely. Use olive oil instead of a butter to sauté the shallots (onions) and mushrooms.
How long does mushroom pâté keep in the refrigerator?
Covered with its thin layer of olive oil, it keeps in the refrigerator for 4 to 5 days. The oil firms up as it chills and seals the top so the pâté doesn’t dry out. For anything longer, freeze it in small jars.
What do you serve mushroom pâté with?
Spread it on toasted baguette slices with a little chive compound butter, spoon it onto boiled eggs for lunch, or set it beside warm baked brie as a starter. Small toasts topped with a spoonful make easy canapés for a holiday appetizer table.
More Easy Starters & Spreads
Mushroom pâté is the kind of thing that makes a whole cheese board better without anyone quite knowing why. These are the other condiments and spreads that deserve space in your fridge.
Remarkably Easy Mushroom Pâté
Ingredients
- 500 g Mushroom cremini, button, portobello mix mushroom
- 1 tablespoon Butter
- 1 Shallot
- 2-3 spring herbs thyme sage, or oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 3 tablespoon Brandy
Instructions
Cooking the Mushrooms and Shallots
- Start by washing and cleaning the mushrooms. No need to remove the stems; simply give them a fresh trim and chop them into slices.
- Thinly slice the shallots.
- Wash and dry the herbs. Thyme, sage, oregano, and savory all work well.
- Melt butter in a skillet and sauté the shallots until softened. Add the mushrooms and another tablespoon of butter or olive oil. Season with salt and pepper, tossing them to mix with the shallots.
- Place a sprig of thyme on top, lower the heat, cover, and let the mushrooms cook and soften for 10 minutes. Keep an eye on them.
- De-glaze with brandy, wine, or water (if avoiding alcohol in cooking.)
Making the Pate
- Transfer everything from the pan to a blender or food processor. Puree, gradually adding olive oil until smooth.
- Divide the pâté into small condiment bowls and glass containers. Drizzle olive oil on top and refrigerate until firm. The olive oil will solidify, creating a protective layer. Garnish with more fresh thyme if desired.
