1 c. butter
4 green onions, white parts only, chopped
2 cloves garlic, minced
1½ lb. coarsely chopped mushrooms
2 tbsp. fresh parsley, chopped (or 2 tsp dried)
1 tsp. dried thyme
½ c. dry white wine
2 tbsp. dry sherry
¼ tsp. pepper
Toasted French or Rye bread slices, or Melba Toast
Melt butter over medium heat in a large skillet. Add onion and garlic; saute until onion is tender, about 8 minutes. Stir in mushrooms, parsley and thyme; saute for 10 minutes. Stir in wine, sherry, and pepper. Cook, stirring occasionally, until liquid is reduced and thickened, about 10 minutes. Cool slightly. Puree in blender or food processor until smooth. Place mixture in 3-cup terrine. Refrigerate, covered, several hours or overnight. Garnish with fresh herbs and carrots florets if desired. Serve with toasted French or Rye bread slices or Melba Toast. Store tightly wrapped in the refrigerator. Can be prepared up to 2 days in advance. Serves 6.
More Mushroom Pate Recipes to Try
Just found a few other similar, yet different, mushroom pate (mushroom spread) recipes I’d like to try. Will give them a shot when time permits and update with my comments.
Mushroom Pate Spread
Sautéed mushrooms seasoned with shallots, garlic, and fresh herbs in a
wine sauce are pureed into a delectable mushroom pate spread ~ LP
- 1 stick butter
- 2 pounds coarsely chopped crimini mushrooms or mixed mushrooms
- A few sprigs of thyme, chopped
- 3 shallots, sliced
- 4 cloves garlic, sliced
- Salt and lots of coarse black pepper
- 1/2 cup Marsala or sherry
- Finely chopped parsley, for garnish
- Cornichons, halved
Melt the butter in a large skillet over medium to medium-high heat. Add the mushrooms and brown, about 10 minutes. Add the thyme, shallots and garlic and cook for 10-12 minutes more, until the mushrooms are very dark and the shallots are very tender. Season with salt and pepper.
Deglaze the pan with the Marsala or sherry. Transfer everything to a food processor and pulse to process the mushrooms into a coarse paste. Transfer to a serving dish and garnish with parsley. Serve with charred or toasted bread and cornichons.
~From Rachael Ray
An elegant, low calorie spreadable mushroom pate ~LP
- 2 tablespoons finely chopped onion
- 2 tablespoons margarine or butter
- 2 tablespoons all-purpose flour
- 3 tablespoons dry sherry
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups mushrooms, finely chopped
- 1/4 cup toasted walnuts, chopped
- 1 tablespoon snipped fresh chives
- Apple slices, Belgian endive leaves, or assorted crackers
Combine onion and margarine or butter in a 1-quart microwave-safe casserole. Microwave, covered, on 100 percent power (high) for 2 minutes. Stir in flour until smooth. Stir in sherry, salt, pepper, nutmeg, and mushrooms. Microwave, covered, on high for 4 to 5 minutes more until onion and mushrooms are tender, stirring once. Cool slightly.
Transfer 1/2 cup of mushroom mixture to a blender container or food processor bowl. (Set remaining mushroom mixture aside.) Cover and blend or process until smooth. Combine blended mushroom mixture, reserved mushroom mixture, walnuts, and chives in a serving bowl. Cover and chill for at least 6 hours or up to 3 days. Serve with apple slices, Belgian endive leaves, or crackers. Makes about 1 cup (16 servings).
~ Recipe from Better Homes and Gardens
1 tablespoon extra virgin olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
300g cup mushrooms, chopped
1 tablespoon dry sherry
1 1/2 teaspoons fresh thyme leaves
125g cream cheese, at room temperature
1/3 cup loosely packed chopped fresh continental parsley
Salt & freshly ground black pepper
1 (about 30cm) baguette (French stick), thinly sliced crossways
60ml (1/4 cup) olive oil
Heat butter and oil in a large heavy-based frying pan over medium heat.
Add onion and cook, stirring, for 3 minutes or until onion softens. Add
the garlic and cook for 1 minute or until fragrant.
Increase heat to high. Add mushrooms and cook, stirring occasionally,
for 4 minutes or until tender. Add the sherry and thyme and cook for 1-2
minutes or until the liquid evaporates. Remove from heat and set aside
for 10 minutes to cool.
Transfer mixture to the bowl of a food processor. Add cream cheese and
parsley and process until smooth. Taste and season with salt and pepper.
Transfer to a serving bowl. Cover with plastic wrap and place in fridge
for 1-2 hours to set.
Meanwhile, preheat oven to 180°C. Brush bread slices with a little of
the olive oil and place on a baking tray. Cook in oven for 8-10 minutes
or until golden. Serve pate with toasted baguette.
Martha Stewart Mushroom Pate
- 1 cup walnuts, finely chopped, plus more for garnish
- 6 tablespoons unsalted butter
- 2 1/2 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces, plus 14 to 16 small mushrooms, halved, for garnish
- 6 scallions, white and pale-green parts, finely chopped
- 1 1/2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish
- 1 1/2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/3 cup dry sherry
- Juice of 1 lemon
- 1 cup fresh flat-leaf parsley leaves, finely chopped
- Dash of tabasco sauce
- 1 (8 ounce) package cream cheese, room temperature
Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. In a large heavy skillet over medium heat, melt 4 tablespoons butter, and cook the chopped mushrooms and scallions, stirring occasionally, until liquid has been released and then skillet becomes almost dry, about 20 minutes. Stir in thyme, salt, and pepper; cook 2 more minutes. Add sherry, and cook until skillet is almost dry, 4 minutes. Stir in lemon juice. Remove from heat, and let cool. In a large bowl, combine the mushroom mixture with the reserved toasted walnuts, parsley, Tabasco sauce, and cream cheese. Season with salt and pepper to taste. Line a 12 1/4-by-4-by-3-inch terrine (or use any 6-cup mold) with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the terrine. Firmly press down all over terrine with your hands, spreading mixture as evenly as possible. Cover the mold with the overhanging plastic wrap, and chill in the refrigerator for at least 8 hours or overnight. Just before serving, melt the remaining 2 tablespoons butter in a medium skillet, and cook the halved mushrooms just until tender, about 5 minutes. Season mushrooms with salt and pepper. Unwrap the chilled terrine, and invert it onto a large serving platter. Use a warm, wet towel on top of the mold, if necessary, to help loosen the terrine. Garnish the serving platter with the cooked mushroom halves, remaining walnuts, and thyme leaves. Serve.
- 2 tablespoons chopped shallots
- 2 tablespoons butter
- 2 tablespoons flour
- 3 tablespoons plain yogurt
- 3 tablespoons dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 cup mushrooms, finely chopped
- 3/4 cup finely chopped California walnuts
- 2 tablespoons chopped chives
- Microwave shallots and butter in 1-quart casserole on high for 2 minutes.
- Add flour; stir to make smooth paste.
- Stir in all remaining ingredients except walnuts and chives.
- Microwave on high, uncovered, 5-6 minutes, until mushrooms become shiny and limp.
- Fold in walnuts and chives.
- Pack into crock or bowl and chill.
- Serve pate with crackers, sliced baguette, or thin slices of raw pear or apple.