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Mushroom Pâté

It’s good to be back!

Sorry I’ve been a bit quiet over the festive period but it has been manic for us. We had 9 over for Christmas dinner in our little house and I think I’ve been recovering from the ordeal ever since. It was lovely to spend Christmas with family, but it’s nice to get back to normality again.

If you’ve been a regular reader of my blog you’ll probably remember that I really love all things vintage and retro; our Christmas dinner was no exception to this! As the second course (of six!) my guests had a choice of either a retro prawn cocktail or this wonderful mushroom pâté. Some things just work and for me a prawn cocktail is a must for any Christmas dinner. I appreciate that some people don’t really like prawns, so I set about creating this mushroom pâté and I’m really pleased with how it turned out.

Before setting out to make this, I looked at various recipes online. As is common, most of them contained something like 10 ingredients but I wanted something nice and simple. Having never made pâté before, I was a little unsure of where I was going but took a leap of faith and it proved to be delicious after all. Phew!

I’m sure you can vary the ingredients in this if you would prefer a different herb or would like to leave out the garlic. However, I think mushrooms work brilliantly with thyme and garlic so that’s what I went with. You could also use any kind of mushroom you like, depending on what is available and your budget.

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Mushroom Pâté
A simple yet delicious pâté, makes a delicious starter with some crusty bread or crackers!

  • 200g mixed mushrooms, I used half chestnut and half shitake
  • 1 small onion, diced
  • A large knob unsalted butter
  • 1/2-1 tbsp fresh thyme, leaves only
  • 1-2 cloves garlic, crushed
  • 2 tbsp cream cheese
  • Around 50g butter and a few thyme leaves, to top

  • Instructions
    1. Fry the onion slowly in the large knob of butter and a small dash of olive oil for a few minutes until soft, then add the mushrooms, thyme and garlic and cook for a few minutes more. Once cooked, leave to cool completely.2. Blend the mixture, together with the cream cheese, until a smooth paste is formed. As always, I used my Optimum 9400 high speed blender for this.3. Spoon into 4 ramekins and level as much as possible using a knife or the back of a spoon. Remember to leave enough space to top with butter.4. Melt the 50g butter and pour over the pâté to seal completely then garnish with a few thyme leaves. Chill for at least 3 hours before serving. Enjoy!
    Prep time: Cook time: Total time: Yield: 4 servings, as a starter.

    I am entering this recipe into the ‘Cooking With Herbs’ challenge over at Lavender and Lovage.

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