This homemade mushroom pate recipe is easy to make at home and full of flavour. It's perfect for spreading on toast or even using as a sauce!
The great thing about this homemade mushroom pate recipe is that it's perfect for anyone! Well, perfect for anyone who can't or doesn't want to eat liver. Strangely one of the things I missed when I was pregnant was paté. I didn't even use to eat much pate. The only time I used to eat it was at a restaurant we often go to when we're on holiday Spain.
Eating freshly made pate with warm toast as a starter has to be one of my favourite things.
What is this homemade mushroom pate like?
I was very happy with this mushroom pate recipe and loved the creamy herby mushroom flavour. The paté below the butter is quite soft and more like a dip in texture. It's not the type of paté you can slice into.
How long does it stay fresh for?
I'm not an expert at preserving food but this pate should stay fresh for at least three days in the fridge.
Can you adapt this mushroom pate recipe?
I decided to keep it fairly simple for a first attempt, but you could easily adapt this pate recipe. Why not intensify the flavour by using wild mushrooms, a stronger cheese or different herbs and spices?
What can you serve with Homemade Mushroom Pate?
Not much beats eating this pate spread on warm buttered toast. However, there are lots of ways you could eat it. It's great as a sandwich filling too.
Because this pate has quite a soft texture, I served some of it on top of a piece of steak. I zapped it in the microwave and it turned into a great mushroom sauce.
Along the same lines you could serve the pate as a sauce for chicken or even as a pasta sauce.
- 10 g butter for step 1
- 1 tbsp olive oil
- 300 g mushrooms
- ½ onion finely diced
- 1 clove garlic
- Pinch nutmeg
- ¼ tsp dried thyme
- ⅛ tsp dried rosemary
- 40 g cream cheese
- 40 g butter for step 4
- Put a little butter and olive oil in a saucepan and add the mushrooms, onion, garlic, thyme, rosemary, nutmeg and black pepper. Cook over a gentle heat for about 20 minutes, stir occasionally. The mushrooms will give out lots of liquid at first but by the end of the cooking time the pan should be fairly dry. Take off the heat and leave to cool.
- Put the mushroom mixture and cream cheese in a food processor. Blend until smooth.
- Line 2 or three ramekins with cling film (optional). Spoon the pate into the ramekins and flatten the top with a spoon.
- Melt the butter in the microwave or in a small pan. Let cool slightly then pour on top of the paté to seal it in. When the butter has fully cooled and hardened, put the ramekins in the fridge to store until ready to serve.
Steak served with mushroom pate!
Remember that steak I was telling you about? Well here it is! The homemade mushroom pate made a great sauce.
More Mushroom Recipes
Why not try this whole roasted celeriac with a creamy pearl barley and mushrooms?
This creamy chorizo pasta also has mushrooms in the sauce