Mushroom pâté with a butter.

Remarkably Easy Mushroom Pâté

Making Mushroom Pâté is remarkably simple, offering an explosion of umami goodness that’s both addictive and suitable for vegetarians and non-vegetarians alike. The infusion of brandy, subtly blended with earthy mushrooms, imparts a uniquely elevated flavor reminiscent of a wooden barrel’s essence. Spread on a baguette or toast, drizzle over boiled eggs, or scoop onto fresh veggies; this delightful creation sets the stage for a delightful dinner starter.

Mushroom Pate with eggs and compound butter.

What’s unique about this Recipe?

  • Simple and east to make.
  • Make ahead serve.
  • Freezes well!
  • Vegetarian crowd-pleaser.
  • Perfect low-carb appetizer.
  • Super versatile. Mix and match different mushrooms. Add nuts.

Grocery and Pantry List Mushroom Pâté

Mushroom Pâté ingredients.
  • Mushroom: You have a choice of different combinations of button, cremini, baby portobello mushrooms
  • Butter: I use unsalted butter, even though it’s a savory dish.
  • Shallots: My first choice is red onions, but you can use any onions you have available.
  • Herbs: Thyme, oregano, sage are good option for the herbs.
  • Olive oil: Olive oil can be used to replace the butter. In this recipe I use it during blending and also to coat the pâté to prevent from drying.
  • Seasoning: Season with salt and pepper to taste.

Time Required:

  • 10 minutes to prepare
  • 13-15 minutes for cooking
  • 5 minutes to puree in food processor

Special Tools to Use:

  • Cutting board and knife
  • Sauté pan
  • Food Processor

Mushroom Pâté Recipe Steps at a Glance

This Mushroom Pâté recipe can be broken down into the following steps:

  • Cleaning and chopping mushrooms
  • Sautéing the mushrooms
  • Pureeing and finalizing pâté

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—that you’ll be using.

Step 2: Cooking the mushrooms

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 1-2 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

Mushroom pate on eggs.
  • Serve as a starter appetizer
  • Serve with baguette slices alongside of compound chive butter
  • Serve for lunch with boiled eggs
  • Serve with baked Brie cheese

Tips and Wisdom from Cafe Osharak

Mushroom Pate with eggs and compound butter.
  • Cut the shallots and mushrooms in uniformed sizes or chunks. You will process everything in a food processor eventually but you want them to cook evenly and not let them dry out.
  • The recipe calls for brandy as it gives a deep oak wood flavor. The alcohol will evaporate during cooking, but if you don’t use alcohol, add balsamic vinegar or experiment with different seasonings (such as smoked paprika for a subtle smoky flavor).
  • Mushrooms are spongy and they will absorb most of the flavors while cooking.
  • Adding a thin layer of olive oil to the pre-made pate will ensure that the top doesn’t dry out. Olive oil will solidify and protect the pate.

Frequently Asked Questions

Can you freeze pate?

Pate freezes well. Use 4oz freezer safe jars to portion and store the pre-made pate. Leave enough room on one (at least an inch of space) at the top for expansion. Drizzle olive oil over the top. the olive oil will solidify and create 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.

More Recipes to Try From Cafe Osharak

If you try out this recipe, I would love to hear from you. Let me know if you find it delicious and straightforward to prepare. I am here to answer any questions and provide any suggestions. Also, be sure to explore other recipes from Cafe Osharak, as I’m sure you’ll love them too!

Here are more quick and easy appetizers to serve along the mushroom pâté.

Goat cheese with herb marinate in a blue dish.
Marinated Goat Cheese
Chive compound butter.
Chive Butter
Baked Brie with a baguette toast.
Baked Brie

Remarkably Easy Mushroom Pâté

Making Mushroom Pâté is remarkably simple, offering an explosion of umami goodness that's both addictive and suitable for vegetarians and non-vegetarians alike.
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Mushroom pâté with a butter.
Prep Time:5 minutes
Cook Time:10 minutes
Course
Appetizer
Cuisine
American
|
European

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
  • ¼ cup 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.
  • 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 1-2 tablespoons of 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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Cut the shallots and mushrooms in uniformed sizes or chunks. You will process everything in a food processor eventually but you want them to cook evenly and not let them dry out.
  • The recipe calls for brandy as it gives a deep oak wood flavor. The alcohol will evaporate during cooking, but if you don’t use alcohol, add balsamic vinegar or experiment with different seasonings (such as smoked paprika for a subtle smoky flavor).
  • Mushrooms are spongy and they will absorb most of the flavors while cooking.
  • Adding a thin layer of olive oil to the pre-made pate will ensure that the top doesn’t dry out. Olive oil will solidify and protect the pate.

Nutrition

Calories: 84kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 413mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.5mg
Servings: 6
Calories: 84kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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