Mushroom Pâté

Mushroom pâté is a perfect choice for a cocktail party if you are vegetarian or are having vegetarian guests. Use oil instead of butter and it’s vegan!

Originally published December 26, 2015.

I’ll admit, this mushroom pâté isn’t the prettiest thing I’ve made, but looks aren’t everything, especially when it comes to food, right?

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I’m not saying that it doesn’t matter what the food looks like, because I believe we first eat with our eyes. Ultimately though, there are some super tasty things we just don’t have that much control over, like clams, lentils, minestra or this mushroom pâté.

If you’re a fan of fungi, you’ll want to start sautéing them immediately, as you’re going to love this pate with mushrooms. I’ve made it many times, and it never lasts. Besides being so tasty, it’s also vegetarian, egg-free, nut-free, nutritious and gluten-free! Tip: it makes a great spread for Passover as long as you omit the butter (I used capers in salt, but if you are concerned about the capers, you can omit them.)

You may also enjoy this vintage cheese ball recipe made with sautéed mushrooms.

What is Mushroom Pâté?

Mushroom pâté is simply a mushroom paste, much like more popular French pâtés made of meat such as liver or fish. It’s meant to be enjoyed as a spread, normally on bread or crackers. This vegetarian version makes use of white, brown or Cremini mushrooms instead, but can also make vegan mushroom pate by omitting the butter.

Don’t save this recipe just for holiday parties as it’s just too good not to have on a regular basis. Serve this mushroom pate recipes as a spread, or make appetizers with it; either way, everyone will be craving more.

You can easily make this mushroom pâté vegan, but omitting the butter and adding more olive oil; easy peasy.

Mushroom Pâté

slightly adapted from Sunset Fresh ways with Italian Cooking               serves 6

FULL PRINTABLE RECIPE BELOW

Ingredients

• butter
• extra virgin olive oilmushrooms
• shallots
• carrot
• garlic
• capers
• sea salt
• black pepper

Special equipment: food processor, ramekin or serving bowl

Directions

Chop the mushrooms, shallots, carrot and garlic.

Put one tablespoon of the butter and olive oil in a saute pan on medium heat then add the chopped ingredients.

Sauté for about 15 minutes, add salt and pepper. Add more oil if needed, until the mushrooms are slightly browned.

Stir in the capers, and remove from the heat.

Place the mushroom mixture into a food processor and blend until homogenous. Add the remaining tablespoon of butter and continue to process until relatively smooth. Add salt and pepper to taste.

Serve the Mushroom Pâté

Use a spatula to put into a serving bowl, and serve with fresh or toasted bread (preferably), or crackers.

NOTE: if you want to serve it unmolded, line the ramekin with cling wrap.

Serving the Mushroom Pâté

Can I Make This in Advance and How Long Does Mushroom Pâté keep?

You can make this pate up to 3 days in advance, but I recommend making it the day before, then you have a couple of days for leftovers (if there are any) in the fridge afterwards.

Perfect for cocktail parties to picnics in the park! Let me know how you like it if you give it a go!

Here’s a super unique mushroom recipe from Jill at Mad About Macarons for mushroom macarons!

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