Mushroom Pâté
A vegetarian mushroom "pâté" that's full of flavor!
Ingredients
- 2 Tbsp butter (good quality - omit for vegan, and add 1 Tbsp more olive oil)
- 1 Tbsp extra virgin olive oil (use truffle oil, if desired)
- 1 lb mushrooms (fresh)
- 3 shallots
- 1 small carrot
- 1 clove garlic
- 1 tsp parsley (optional) chopped
- 2 Tbsp capers
- ⅛ tsp Kosher salt (or sea salt, to taste)
- ⅛ tsp pepper
Instructions
- Chop the mushrooms, shallots, carrot, garlic and parsley (if using.)
- 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.
- 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.
Notes
- Omit the butter to make this vegan.
- NOTE: if you want to serve it unmolded, line the ramekin with cling wrap before placing the spread into it, then chill for at least 2 hours before releasing onto a serving plate.
- 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.
- Measurements are not critical in this recipe.
Nutrition
Serving: 1 | Calories: 85kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 163mg | Potassium: 314mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1515IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!