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Mushroom Pâté

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.

Serves 4 - 6

Course light lunch, Starter
Keyword mushrooms, pâté
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Pâté:

  • 50g unsalted butter
  • 90g/½ red onion, peeled and finely chopped
  • 6g/2 cloves of garlic, peeled and crushed
  • 400g mixed mushrooms, cleaned and sliced
  • 4 sprigs of fresh thyme
  • ½ teaspoon dried sage leaves
  • 100g cream cheese
  • 2 teaspoons lemon juice
  • 2 teaspoons light soy sauce or tamari
  • ⅛ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper

Topping:

  • 60g unsalted butter
  • mushroom slices (from above)
  • fresh thyme

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. 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.

  3. Add the crushed garlic and cook for a further 1 - 2 minutes. Tip into a food processor.

  4. 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.

  5. 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.

  6. Blitz until very smooth. You may need to scrape down the sides of the processor bowl and blitz again.

  7. Divide into 4 – 6 small pots/ramekins and smooth the surface. Cover and refrigerate for an hour.

  8. 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.

  9. Cover and refrigerate for a few hours to set.

  10. Serve: with fresh or toasted bread. Delicious with Caramelised Onion Chutney.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons 
  • chopping board and knife
  • garlic crusher
  • frying pan
  • food processor
  • 4 - 6 ramekins/small pots

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.