Mushroom Paté

This homemade mushroom paté recipe is easy to make at home and full of flavour. It's perfect for spreading on toast or even using as a sauce!

Course Side Dish

Cuisine British

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 138kcal

Author Corina Blum

Ingredients

10 g butter for step 1
1 tablespoon olive oil
500 g mushrooms chopped into fairly small pieces
½ onion finely diced
1 clove garlic finey diced or crushed
⅛ teaspoon nutmeg
½ teaspoon dried thyme
¼ teaspoon dried rosemary
Pinch black pepper
60 g cream cheese
40 g butter for step 4 (optional)

Metric - US Customary

Instructions

Put a little butter and olive oil in a saucepan and add the mushrooms, onion, garlic, thyme, rosemary, nutmeg and black pepper. Cook over a gentle heat for about 20 minutes, stir occasionally. The mushrooms will give out lots of liquid at first but by the end of the cooking time the pan should be fairly dry. Take off the heat and leave to cool.
Put the mushroom mixture and cream cheese in a food processor. Blend until smooth.
Spoon the paté into the ramekins and flatten the top with a spoon. At this point you can serve.
If you want to make the pate last longer, melt some butter in the microwave or in a small pan. Let it cool slightly then pour on top of the paté to seal it in. When the butter has fully cooled and hardened, put the ramekins in the fridge to store until ready to serve.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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