Homemade Mushroom Pate
Mushroom pâté is a delicious and versatile spread that can be used for sandwiches, toasts, or served as an appetizer with crackers. Here's a basic recipe for homemade mushroom pâté:
Homemade Mushroom Pate
Ingredients
- 500g mixed mushrooms (like button, cremini, shiitake, or oyster), cleaned and roughly chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1/4 cup dry white wine or vegetable stock
- 1/2 cup heavy cream or cream cheese
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- Optional: 1 tablespoon balsamic vinegar or soy sauce for added depth of flavor
Instructions
Sauté the Vegetables: In a large skillet over medium heat, melt the butter or heat the olive oil. Add the chopped onions and sauté until they become translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
Add the Mushrooms: Increase the heat to medium-high, add the mushrooms, and sauté until they release their moisture and start to brown, about 10-12 minutes. Stir occasionally to ensure even cooking.
Deglaze the Pan: Pour in the white wine or vegetable stock to deglaze the pan, scraping the bottom to release any brown bits. Let it simmer until most of the liquid has evaporated, about 2-3 minutes.
Blend the Mixture: Transfer the mushroom mixture to a food processor. Add the cream or cream cheese, thyme, and parsley. Blend until smooth, stopping to scrape down the sides as needed. If the mixture is too thick, add a bit more cream or stock to reach your desired consistency.
Season and Adjust: Taste the pâté and add salt, pepper, and any optional flavorings (like balsamic vinegar or soy sauce) to your preference. Blend again to incorporate the seasonings.
Chill and Serve: Transfer the pâté to a serving dish or container, cover, and refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled or at room temperature with crackers, toast, or fresh bread.
Enjoy your homemade mushroom pâté! It keeps in the refrigerator for up to a week, making it a great make-ahead appetizer or snack.