Best Italian Mushroom Pate Recipes

MUSHROOM PATE

Mushroom Pate image

Awesome, easy and elegant! I've used this for years and always get rave reviews. I make it the day before to save time party day.

Provided by thistleridge

Categories Vegetable

Time 10m

Yield 1 cup, 6-8 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons butter
16 ounces mushrooms
2 garlic cloves
1/3 cup chicken stock
8 ounces cream cheese
1/4 cup scallion, chopped

Steps:

In a food processor chop mushrooms, garlic and scallions.
Melt 2 tbsp butter and add chopped items.
Sauté till soft.
Add chicken stock and cook on high till all the liquid has evaporated.
Combine cream cheese and 2 tbsp butter in food processor.
Add mushroom mixture and process till combined.
Season to taste with salt and pepper.
Put in crock or container and refrigerate till ready to serve.

EXOTIC MUSHROOM AND WALNUT PATE

Exotic Mushroom and Walnut Pate image

I got this recipe from a winery at a tasting. It is so delicious on French bread with some wine. For a chunkier consistency, you can fold in additional chopped walnuts at the end. I couldn't stop eating it at the tasting and neither could any of the other tasters!

Provided by w

Categories Appetizers and Snacks Vegetable Mushrooms

Time 40m

Yield 16

Number Of Ingredients 12

Ingredients

1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shiitake mushrooms, chopped
¼ pound crimini mushrooms, chopped
¼ pound portobello mushrooms, chopped
1 tablespoon roasted garlic puree
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
½ teaspoon salt
½ teaspoon white pepper
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of the liquid has evaporated.
Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in the cooked mushroom mixture, and process to desired texture.
Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.

Nutrition Facts : Calories 127.1 calories, Carbohydrate 3.2 g, Cholesterol 15.3 mg, Fat 12.4 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.3 g, Sodium 79.6 mg, Sugar 0.6 g

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