A wooden board displaying slices of bread topped with butter and mushroom pâté.

Mushroom Pâté Recipe

If you think mushroom pâtés are always going to be a disappointment, you’ve been eating the wrong ones. This recipe is garlicky and works equally well with various mushrooms—fresh, dried, wild, or cultivated. If you have any pâté left over, try stirring it into a little hot béchamel sauce or some cream to create a delicious mushroom sauce.
10 mins

Method

Instructions:

  1. Clean and trim the mushrooms, then chop them finely.
  2. Heat the butter in a large frying pan over medium heat.
  3. Add the mushrooms and garlic, and sauté, stirring frequently, for 10 minutes, or until all the moisture released by the mushrooms has evaporated.
  4. Leave to cool for a few minutes.
  5. Blitz the mushrooms in a food processor until smooth, then add the cream cheese and blitz again until well blended.
  6. Season to taste, then leave to cool completely.
  7. Refrigerate for at least an hour to allow the garlic flavor to develop. Serve in generous dollops on crostini or triangles of toast.

This pâté keeps well in the fridge for up to a week.

Ingredients

Serves 10–12 as a canapé

  • 250g mushrooms
  • 30g butter
  • 3-4 garlic cloves, peeled and finely chopped
  • 250g cream cheese
  • Salt and freshly ground black pepper
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