Best Mushroom Pate Recipes

EXOTIC MUSHROOM AND WALNUT PATE

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.

TURKEY, CHICKEN LIVER, AND MUSHROOM PâTé

Steps:

• Preheat oven to 350°F.
• Pulse onion and garlic in a food processor until finely chopped. Add mushrooms and pulse until finely chopped, scraping down bowl frequently, then stir in salt, pepper, and spices (this makes a duxelles).
• Cook duxelles in a 12-inch nonstick skillet over moderate heat, stirring, until a shade darker and most of liquid mushrooms give off has evaporated, about 10 minutes. (Duxelles should not be dry in this recipe.)
• Soak baguette pieces in milk in a large bowl until milk is absorbed. Stir in egg white, parsley, brandy, turkey, liver, and ham, then duxelles until combined well.
• Spoon into lightly oiled terrine and bake, uncovered, in middle of oven until an instant-read thermometer inserted 2 inches into center registers 170°F and top is firm and browned, about 1 hour and 10 minutes. Transfer terrine to a rack and cool. Chill, covered, at least 8 hours (overnight) for flavors to develop.
• To unmold pâté, drain off any liquid in terrine, then loosen bottom with a spatula. Invert pâté onto a plate, then reinvert onto a serving platter. Cut into slices with a serrated knife and bring to room temperature.

WILD MUSHROOM PATE

Steps:

• 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. Finely chop, and reserve.
• In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
• In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
• Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
• Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

MUSHROOM PATE

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.

MUSHROOM LIVER PATE

Steps:

• In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley.

EXOTIC MUSHROOM PâTé

Steps:

• Make the pâté:
• Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
• Bring stock to a boil in a small saucepan. Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.
• With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl. Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve. Rinse porcini to remove any grit. Pat dry, chop, and put in a large bowl.
• Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan. Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup, about 10 minutes. Add to porcini.
• Put a rack in middle of oven and preheat oven to 350°F. Heat 2 tablespoons butter in a large nonstick skillet over moderate heat until foam subsides. Add shallots and garlic and cook, stirring, until softened, about 6 minutes. Add sherry and cook, stirring for 1 minute. Transfer mixture to a blender. Heat 2 more tablespoons butter in skillet over moderately high heat until foam subsides. Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes. Transfer to a bowl and cook remaining mushrooms in 2 batches, adding 2 more tablespoons butter to skillet for each batch. Add 2 cups sautéed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.
• Add cream, then eggs and almonds to blender and purée until mixture is very smooth, about 1 minute. Add purée to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined. Pour mixture into loaf pan and cover with foil.
• Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan. Bake until set 1/2 inch from edges, about 50 minutes (pâté will not be completely set in center). Remove loaf pan from baking pan and let cool to room temperature on a rack. Refrigerate pâté in loaf pan, covered, for at least 6 hours. Bring pâté to room temperature before adding topping.
• While the pâté comes to room temperature, make the topping:
• Heat butter and oil in a large skillet over moderately high heat until foam subsides. Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes. Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
• To unmold pâté, run a thin knife between paper and edges of loaf pan. Invert a large plate over loaf pan and invert pâté onto plate (peel off paper). Mound topping on pâté, and spread on toasts and/or crackers.

ROASTED MUSHROOM PATE

Steps:

• Preheat oven to 375°F. Toss the mushroom, shallots and thyme in a bowl with just enough olive oil to coat. Season with salt and pepper. Transfer to a rimmed baking sheet lined with a wire rack. Cook for 25 minutes. Allow to cool to room temperature. Place the cooked mushrooms in a food processor with sherry and walnuts. Pulse until finely chopped. Adjust seasoning to taste and serve over your choice of cracker or toast. Serve with whole grain mustard if desired.

CREAMY VEGAN MUSHROOM PâTé

Steps:

• Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
• Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
• To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
• To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.

MUSHROOM & NUT PATE

Steps:

• Spread nuts in shallow pan and toast in oven until lightly browned (note: if you're using a combination of nuts, toast each kind separately, as some take longer than others).
• Melt butter or margarine in large frying pan/skilled on medium heat.
• Add onions, garlic, mushrooms, salt, thyme, and pepper.
• Cook, stirring occasionally,'til onion is soft and most of the juices have evaporated.
• In food processor, whirl nuts to form paste.
• Add oil and whirl until creamy.
• Add mushroom mixture and whirl until smooth.
• Can be served hot, cold, or even at room temperature with fresh bread or your favorite crackers.

MUSHROOM & TARRAGON PâTé

Steps:

• Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
• Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
• Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.

MUSHROOM AND NUT PATE

Steps:

• Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
• Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
• In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
• Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
• In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
• Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.

INDIVIDUAL BEEF WELLINGTON WITH MUSHROOM PATE

Steps:

• 1. Thaw puff pastry. Season filets with salt and pepper. On a board, roll out 2 puff pastry shells (or if using sheets, roll out the sheet) cutting a round big enough to encase the filets.
• 2. Spread the pate on top of each filet. Wrap the filets in puff pastry, pate side down so the seams are on the bottom of each wrapped filet. Seal the edges with the egg mixture.
• 3. Brush egg mixture all over pastry to give a glossy sheen. Roll out another sheet of pastry. Cut out shapes you desire and and decorate each wrapped filet. Brush again with egg mixture.
• 4. Bake the wrapped filets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown. The filets will come out medium rare. If you are a well done lover, this will not work. Tenderloin is best under-cooked. It might get tough if you cook them till they are well done. NOTE: This is wonderful with my mushroom pate recipe. I will post that as well.

MUSHROOM HAZELNUT PATE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
• Toast hazelnuts in the preheated oven until golden brown and skins start to flake off, 10 to 15 minutes. Watch carefully as nuts go from toasted to burnt very quickly. Rub toasted nuts in a clean dishtowel until most of the skins slip off.
• Chop hazelnuts in a food processor into coarse crumbs.
• Melt butter in a large skillet over medium heat. Add mushrooms and onions; cook and stir until mushrooms are cooked through and onions are soft and translucent, about 10 minutes. Add thyme leaves and salt; cook, stirring, about 1 minute. Cool mushroom mixture briefly, about 10 minutes.
• Pour mushroom mixture over hazelnuts in the food processor. Pulse until pate is fairly thick and brownish-gray in color, about 1 minute.

CURRIED WILD MUSHROOM PâTé

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add mushrooms, shallots, garlic, curry, and cumin and cook until mixture begins to brown and all liquid evaporates, stirring frequently, about 12 minutes. Cool.
• Using on/off turns, finely chop cashews in processor. Add oil and blend to coarse paste. Add mushroom mixture and chopped herbs; blend in using on/off turns until mushrooms are coarsely chopped. Season with salt and pepper.
• Spoon mushroom pâté into bowl. Cover and chill 4 hours. (Can be made 3 days ahead; keep chilled.)
• Garnish pâté with herb sprigs, if desired. Serve with toasts.

VERMONT RECIPES MUSHROOM-ALMOND PATE

Steps:

• Heat the butter in a large pan. Saute the onion, garlic, mushrooms and thyme over medium-low heat.
• Place the toasted almonds in a food processor with the olive oil and process until smooth. Add the mushroom mixture, balsamic vinegar and salt and pepper. Process until the mixture becomes either a bit chunky or very smooth, depending on preference. Transfer to a serving bowl and refrigerate, covered, for several hours.
• Serve with light rye bread, crackers, grapes, pears and Brie cheese.

MO'S MUSHROOM PATE

Steps:

• Melt butter in a skillet over medium heat. Add garlic and cook and stir until slightly soft, about 1 minute. Stir in mushrooms and cook until softened, about 10 minutes. Remove from heat and let cool 10 minutes.
• Transfer mushroom mixture and liquid to a blender and add cream cheese, salt, and pepper. Blend until smooth and creamy. Pour into a glass or ceramic bowl. Cover and refrigerate until firm and has a pate-like texture, about 2 hours.
• Garnish pate with parsley before serving.

ALMOND MUSHROOM PATE

Steps:

• In a large skillet, melt margarine.
• Add onion, garlic, and mushrooms.
• Saute until tender but not browned.
• Add tarragon, stir until it is softened.
• Pour mixture into a bowl of food processor.
• Add remaining ingredients.
• Process until mixture is smooth.
• Add cheese if you prefer a more spreadable consistency.
• Spoon into a serving bowl.
• Top with garnish of your choice.
• GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional.
• People who do not like ordinary pate seem to love this one.
• Vary the herbs and substitute the vegetables as you wish.
• Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.
• May be frozen.

VEGETARIAN CHOPPED LIVER (MUSHROOM-WALNUT PâTé)

Steps:

• Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes-it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 teaspoons salt, and 1/2 teaspoons pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.
• Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.

SPINACH MUSHROOM PATE (VEGAN)

Steps:

• Saute shallots and mushrooms in 1 tablespoon of olive oil until softened (about 5-7 minutes.) Transfer to a bowl.
• Heat the remaining tablespoon of olive oil over medium heat and add the spinach, garlic, salt and pepper and cook until the spinach is wilted (3-5 minutes).
• Put everything in a food processor and process until smooth, about 3 minutes.
• Transfer to a bowl and add the mayonnaise.
• Taste and adjust seasonings as needed.
• Serve warm, chilled or at room temperature.

MUSHROOM ALMOND PATE

Steps:

• Toast almonds and cool.
• Melt butter in a pan and add the other ingredients. Cook until mushrooms are soft.
• Reserving 2 T of almonds, blend the rest, adding olive oil as they blend. Stop when creamy and smooth.
• Add mushroom mix and blend.
• Place in serving bowl.
• Chop the 2 T of reserved almonds and put on top of the pate for serving.