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

As an Amazon Associate I earn from qualifying purchases.

I’m not saying that it doesn’t matter what the food looks like, because it does matter, but ultimately there are some super tasty things we just don’t have that much control over, like clams, minestra or this pâté.

If you like mushrooms, you’ll want to start sauteing them immediately, as you’re going to love this pâté. 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!

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

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

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. Saute for about 15 minutes, until the mushrooms are slightly browned.

Stir in the capers, and remove from the heat.

Place the 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.

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

Perfect for cocktail parties to picnics in the park. Enjoy!

Here’s another wonderful and unique mushroom appetizer from Kimberly at The Daring Gourmet.

Chanterelle Mushroom and Goat Cheese Crostini.

Continue to Content

Cocktail Party Idea: Mushroom Pâté for a Vegetarian Treat

Yield: 6

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

A vegetarian mushroom "pate" that's full of flavor!

Print

Ingredients

• 2 tbsp good quality butter, (omit for vegan, and add 1 Tbsp more olive oil)
• 1 Tbsp extra virgin olive oil
• 1 pound of fresh mushrooms
• 2 or 3 shallots
• 1 small carrot
• 1 clove of garlic
• 2 Tbsp capers
• sea or Kosher salt and pepper

Instructions

1. Chop the mushrooms, shallots, carrot and garlic.
2. Put one tablespoon of the butter and/or olive oil in a saute pan on medium heat then add the chopped ingredients. Saute for about 15 minutes, until the mushrooms are slightly browned.
3. Stir in the capers, and remove from the heat.
4. Place the 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.
5. Use a spatula to put into a serving bowl, and serve with fresh or toasted bread (preferably), or crackers. Keep leftovers refrigerated.

Notes

• Omit the butter to make this vegan.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 156mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 2g

Nutrition information is only estimated.

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

Don’t miss another recipe or travel post; sign up for my free subscription.

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.