Mushroom Pâté

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A velvety smooth, richly flavoured mushroom pâté, with a hint of garlic, a splash of soy sauce and a touch of zesty lemon. The soy brings its classic unami flavour enhancing quality to this dish, whilst the lemon helps to cut through and balance the cream cheese with the deep mushroom flavour.

What is the best way to serve this pâté?

There are many ways you can serve this pâté. My favourites include:

• simply, on buttered fresh or toasted bread.
• stirring through some hot pasta or rice.
• adding a knob to grilled steak, pork chops or chicken breasts.
• using in a Beef Wellington instead of a duxelles of mushrooms.
• serving on hot toast with eggs.
• spreading onto hot toast to dunk into soup.
• serving as a dip with crudités.
• spreading onto crostini and serve as aperitivo. Would be yummy with a touch of tapenade too.

Where is this recipe from?

Emma is a massive fan of Pâté Moi Fresh Mushroom Pâté which she buys in London’s Borough Market. This is my version. I referred to recipes by My Second Breakfast and Molly’s Kitchen, both of whom share recipes inspired by Pâté Moi.

How to make Mushroom Pâté 

Collect all your ingredients together:

Pâté –

• unsalted butter
• red onion, peeled and finely chopped
• garlic, peeled and crushed
• mixed mushrooms, cleaned and sliced
• sprigs of fresh thyme
• dried sage leaves
• cream cheese
• lemon juice
• light soy sauce or tamari
• fine sea salt
• freshly ground black pepper

Topping –

• unsalted butter
• mushroom slices
• fresh thyme

How to make this fabulous vegetarian pâté:

1. Pâté – heat 20g of the butter over a moderate heat. When hot, add the chopped onion and cook for around 5 – 8 minutes, stirring from time to time, until softened and lightly caramelised. You may need to turn the heat down as it cooks.
2. Add the garlic and cook for a further 2 minutes. Tip into a food processor.
3. Add the rest of the butter to the pan, the sliced mushrooms, sprigs of thyme and dried sage. Cook, stirring from time to time for around 15 minutes. The water will come out of the mushrooms, they will reduce in size and should be lightly caramelised.
4. Remove the thyme sprigs and a few slices of mushroom, for decoration. Tip the remaining mushrooms into the food processor with the cream cheese, lemon juice, soy sauce, salt and pepper.
5. Blitz until very smooth. You may need to scrape down the sides of the processor bowl and blitz again.
6. Divide into 4 – 6 small pots/ramekins and smooth the surface. Cover and refrigerate for an hour.
7. Topping – melt the butter in a small pan on the hob or in the microwave. Divide between the pâté pots. Garnish with the mushroom slices and some fresh thyme.
8. Cover and refrigerate for a few hours to set.
9. Serve – with fresh or toasted bread. Delicious with Caramelised Onion Chutney.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.