Mushroom Pate Recipe

I absolutely love this recipe because it turns simple mushrooms into a creamy, indulgent spread that’s perfect for impressing friends at any gathering. The earthy flavors of thyme and a splash of sherry elevate it to gourmet status, making it my go-to for a quick and satisfying appetizer.

This mushroom pâté amazes me by combining the earthy flavors of mushrooms with a creamy consistency. The finely chopped onion and minced garlic, sautéed in olive oil, give it a wonderful aroma.

I think it would be easy to serve this as a dip. But I love that the recipe suggests using it as a filling for crepes.

If that’s not a reason to try your hand at making crepes, I don’t know what is!

Ingredients

Mushrooms:
Few calories, abundant in B vitamins, deliver an earthy, umami taste.

Olive Oil:
Fats that are healthy, especially those that are rich in antioxidants, impart a wonderful smooth richness.

Garlic:
The offers aromatic depth and contains compounds that could benefit one’s health.

Thyme:
Herb that is fresh and fragrant, amplifying the rich, savory notes.

Dry Sherry:
Enhancing overall flavor, adds complexity and a subtle sweetness.

Cream Cheese:
The richness and body come from the creamy texture, which has a mild tang.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, chopped
• 1 teaspoon fresh thyme leaves
• 2 tablespoons dry sherry or white wine
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• Salt to taste
• Black pepper to taste
• 1 tablespoon chopped fresh parsley

Instructions

1. In a large skillet over medium heat, warm the olive oil. Once the oil is warm, add the chopped onion. Sauté the onion until it is translucent and tender, about 5 minutes.

2. Minced garlic goes into the skillet and cooks for another 1-2 minutes until it smells really good.

3. Add the chopped mushrooms, and cook until they discharge their moisture and are browned, about 8-10 minutes.

4. Add the fresh thyme leaves and dry sherry (or white wine) to the skillet. Cook until the liquid has mostly evaporated, about 2-3 minutes.

5. Take the skillet off the heat and let the blend cool a bit.

6. Move the mushroom mixture to a food processor. Add the cream cheese, which has been softened, and the unsalted butter.

7. Make the mixture smooth and creamy. You might need to scrape down the sides as you go.

8. Salt and black pepper are to be added to the mixture for seasoning, if not done already, and the mixture is to be blended briefly to combine well.

9. Transfer the blended mixture to a bowl or dish. Be sure to cover it well, so no outside odors can blend with the flavors of your shrimp cocktail. Refrigerate for at least 1 hour; the longer, the better.

10. Prior to serving, top with chopped fresh parsley and serve with crisps or bread.

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Food processor
7. Rubber spatula
8. Mixing bowl or dish
9. Plastic wrap or airtight lid for covering

FAQ

• Can I use different types of mushrooms?You may choose to experiment with any variety you like—cremini, white button, or shiitake—that offers a distinctive taste.
• Is there a substitute for dry sherry?If you prefer to avoid alcohol, use white wine or even a splash of broth.
• How can I make this recipe dairy-free?Replace the cream cheese and butter with non-dairy alternatives like vegan cream cheese and margarine.
• How long can I store the mushroom pate?Store it in an airtight container in the refrigerator for up to 5 days.
• Can I freeze the mushroom pate?Correct. You can freeze it for up to 1 month. Thaw it overnight in the refrigerator before using it.
• What should I serve with mushroom pate?Served on crusty bread, crackers, or with vegetable sticks, it’s delicious.
• Is it possible to prepare this recipe in advance?Certainly, you can prep it 2 days in advance for your ease. If anything, it may very well taste better as the flavors come together.

Substitutions and Variations

Coconut oil or avocado oil may serve as substitutes for olive oil.
Vegetable broth or apple cider vinegar can substitute for dry sherry or white wine.
Cream cheese: Use ricotta cheese or a non-dairy cream cheese substitute.
Butter with no salt: Instead of using this, you can opt for vegan butter or margarine.
Thyme leaves, fresh: Substitute with dried thyme (half the amount) or herbes de Provence.

Pro Tips

1. Mushroom Selection Use a mix of mushroom varieties such as cremini, shiitake, or button for a more complex and robust flavor profile. Each type of mushroom will contribute its unique taste to the dish.

2. Sherry Enhancement If using sherry, opt for a high-quality dry sherry rather than cooking sherry. It will add a richer depth of flavor to the dish. Consider adding an extra splash just before the mushrooms finish cooking to intensify the flavor.

3. Cream Cheese Alternative For a slightly tangier flavor, substitute part of the cream cheese with goat cheese. This will add an interesting twist and a bit of complexity to the dip.

4. Cooling Technique After cooking the mushroom mixture, spread it out on a baking sheet to cool it down more quickly before transferring it to the food processor. This will help prevent the mixture from becoming too mushy.

5. Flavor Infusion Enhance the flavor by adding a splash of truffle oil at the very end of processing if desired. Truffle oil complements the earthy flavors of the mushrooms and takes the dip to gourmet levels without overpowering it.