OK I admit it, I’m a total mushroom fiend! A proper mushroom pate recipe is my idea of heaven, but boy have I been disappointed when I’ve ordered this dish in some restaurants. I guess they’ve been made with tasteless white button mushrooms. Ugh! Sometimes homemade really is the only way to go…
Button mushrooms are OK and they work perfectly in some dishes, but a good mushroom pate needs mushrooms with a more gutsy deep flavour to win my heart.
I’ve experimented to find the perfect mushroom combination for this dish. It’s meant eating a LOT of mushroom pate…sacrifices have been made people!
Best mushrooms for mushroom pate?
Cheap and cheerful chestnut mushrooms are much tastier than their white counterparts – they’re well worth the few extra pennies! I’ve used chestnut mushrooms and dried porcini mushrooms in this mushroom pate recipe, to get a good hit of their intense nutty flavour.
Dried porcini mushrooms are easy to prepare – simply steep in hot water for 15-20 minutes. Don’t forget to save the liquid to add extra flavour depth to your dish.
This mushroom pate recipe is quick and easy to make. It’s perfect for a snack and posh enough to offer as an appetiser at a dinner party (especially as it has a little alcoholic kick). Serve with a good rustic bread or ciabatta and a glass of Pinot Noir!
Delicious mushroom pate recipe that's just so easy to make for the perfect snack or starter dish for a posh party!
- 14 oz chestnut mushrooms
- 2 oz dried porcini mushrooms
- 8 oz cream cheese
- 4 tbsp butter (proper butter - not that margarine stuff!!!)
- 3 chopped spring onions (scallions/salad onions)
- 2 whole cloves garlic
- 1/3 cup good quality veggie/chicken stock make up to 1/3 of a cup, with the liquid reserved from the porcini mushrooms
- 1/4 cup cup Marsala/sherry
- 2/3 drops tabasco
- 1 tsp lemon juice
Add the mushrooms, garlic and spring onions to a food processor and chop to your desired consistency
Melt half of the butter in a frying pan, then and add the mushroom mixture and saute gently until the mushrooms are soft
Pour in the veggie/chicken stock, Marsala/sherry, tabasco and lemon juice, turn up the heat and cook until no liquid remains
Blend the cream cheese and remaining butter in food processor then add the mushroom mixture and blitz until combined
Add seasoning to taste
Refrigerate in individual ramekins or a pate dish
Serve with rustic bread and butter!
Are you making this mushroom pate recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.