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?
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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! 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.
Mushroom Pâté
slightly adapted from Sunset Fresh ways with Italian Cooking
Ingredients
- 2 tbsp good quality butter, like Kerrygold
- 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
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 my friend, Kimberly at The Daring Gourmet. Chanterelle Mushroom and Goat Cheese Crostini.
Cocktail Party Idea: Mushroom Pâté for a Vegetarian Treat
Ingredients
- 2 tbsp good quality butter, like Kerrygold
- 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
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.
Nutrition Information:
Yield:
6Serving Size:
2 tbspAmount Per Serving:Calories: 144 Total Fat: 9g Carbohydrates: 19g Protein: 10g
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Mushroom pate is one of my favorite things, but you’re right…it’s not very attractive! Yours sounds fabulous!
It’s DELISH!
Christina, I LOVE mushroom paté. Never made one with capers before — that sounds so good. My vegetarian brother will love this — think I’m adding it to our Thanksgiving apps!
That’s wonderful to hear, Valentina! Hope your brother likes it as much as we do!
I remember when you first posted this! I’ve made it (with variations – like adding pancetta) several times! It is so good!
Wonderful to hear, David!
I just printed this recipe! I have another one ready for Thanksgiving, but the author never got back to me about how soon before serving it could be made. As is only one day? Two weeks? My daughter is a pescatarian, and I thought a mushroom pate would be perfect amongst the liver pates and potted salmon. So I ask you the same question? How long will this keep do you think? I’m perfectly happy making it the day before, I’m just a planner!
Hi Mimi! Honestly, it’s just mushrooms and veg, so I wouldn’t keep it more than 2 or 3 days in the fridge. Making it for guests, I’d definitely just make it the day before. I think that’s a great idea to add to the other pâtés! Let me know what you think! CC
I’m so glad you reposted this recipe, Christina, as I’ve been meaning to make this – so thanks for the reminder! Looks so tasty.
You’re welcome, Jill! Enjoy it!
Love this, I’m definitely going to try this. We are huge mushroom fans so I’m sure we’ll all love it x
Oh yes! I’m sure you will. I don’t make it often enough, to be honest! Enjoy!
It looks delicious.
Well, to me it isn’t the loveliest looking thing, but then again, what pâté is pretty? It’s definitely tastier than it looks!
Perfect for our thanksgiving dinner since my son is a vegetarian and he loves mushrooms!!
Wonderful! I think he’ll love it!
Looks good. I will try this out on our next dinner.
I think you’ll have get some fans! Enjoy!
This looks tasty, I’m going to try it out for sure!
I’m so happy! I always wonder if the look of this is off-putting, but then again, real pâté is no beauty queen! :)
[…] Mushroom Pâté […]
Wanted to let you know your recipe for mushroom pate is fantastic – made and served it twice in the past week with rave results!
Brava! Love that you made it twice in one week! Thanks, Patricia!
Sometimes the most delicious dishes are not very nice to look at… the bane of us bloggers, but you’ve actually done an admirable job of creating an attractive photographic experience. Kudos!
Very true! Thank you, Frank!
Quite the contrary Christina – this looks absolutely delicious! Wishing you the most wonderful 2016 full of your delicious recipes but most of all to your very good health – and travels together! Bear hugs to you and to the family xx
Thank you, Jill! The same to you and your family, too! xx
This sounds delicious, Christina! Perfect for a New Year celebration! And I hope you have a wonderful new year, and wish you all the best throughout…
Missed responding to so many comments here, but thank you, David!
This is my kind of pate for my kind of crowd.
Awesome, Judy!
Ooooh I love all Pâtés. I can’t wait to try this vegetarian version. It looks beautiful to me!
I’m sure you could make it look amazing, too, Cathy!
I think it’s delicious and not at all unattractive. Love mushrooms and anything they are in. This is a lovely spread.
Thank you, Suzanne!
Oooh, I’m in! I wonder what it would be like with all olive oil if you can’t eat dairy. I bet the texture would be more like a tapenade than paté but still pretty tasty.
You could definitely do it, Adair. Not sure of how different it would be, but if you try it, let me know!
What a lovely Italian take on the classic French Duxelles. Your addition of olive oil is a smart move and the capers lend their signature piquant flavor. I can surely see how this one would just disappear. I bet it is delicious. And I do not think it is unattractive; it looks just like what it is – cooked mushrooms. And what could possibly be wrong with that? I say complimenti! I send my warmest wishes to you for a joyous holiday season and a very happy new year!
I’ve never heard of Duxelles, but just looked it up and yes, so similar, Adri! To tell you the truth, it does have a lot more eye appeal than many other dishes that many people love that look terrible to me! haha! Grazie e Buon Anno anche a te! :)