Mushroom pâté is a rich, flavorful spread that's perfect for appetizers or as a topping for toast and crackers. It's often made with sautéed mushrooms, herbs, and sometimes a touch of cream or butter for smoothness. Here’s a simple and delicious recipe for mushroom pâté:
Mushroom Pâté Recipe
Ingredients:
- 1 pound (450 grams) fresh mushrooms (such as cremini, button, or a mix), cleaned and chopped
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine or vegetable broth
- 1/4 cup heavy cream or coconut cream (optional, for extra creaminess)
- 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- 1 tablespoon soy sauce or tamari (optional, for umami depth)
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Instructions:
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Sauté the Mushrooms:
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Add the chopped mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 10 minutes.
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Deglaze the Pan:
- Pour in the white wine or vegetable broth. Scrape up any browned bits from the bottom of the skillet.
- Cook until most of the liquid has evaporated, about 3-5 minutes.
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Add Cream and Seasonings:
- Stir in the heavy cream (if using) and fresh thyme. Cook for another 2-3 minutes, allowing the mixture to thicken slightly.
- Season with salt, pepper, and soy sauce (if using) to taste.
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Blend the Mixture:
- Transfer the mushroom mixture to a food processor or blender. Process until smooth. You can adjust the texture to be as smooth or chunky as you prefer.
- Taste and adjust the seasoning if needed.
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Chill and Serve:
- Transfer the pâté to a bowl or container and let it cool to room temperature. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the pâté to firm up.
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Garnish:
- Before serving, you can garnish with chopped fresh parsley if desired.
Tips:
- Mushroom variety: Use a mix of mushrooms for a more complex flavor.
- Texture: If you prefer a chunkier texture, pulse the pâté less in the food processor.
- Storage: Mushroom pâté keeps well in the refrigerator for up to 1 week. It can also be frozen for up to 3 months; just thaw it in the refrigerator before serving.
This mushroom pâté is perfect spread on toasted baguette slices, crackers, or served as a dip with vegetable sticks. Enjoy!
