This mushroom pate recipe is a great way to use up any leftover mushrooms you have. It is also the perfect party appetizer, or just for hanging out on your deck on a Saturday evening with drinks and your husband, like I do. I make this on a regular basis, and I think you’ll find it is just as tasty as any meat-based pâté. I prepare it a day or two ahead of the weekend, and it keeps well in a sealed, airtight container when refrigerated for up to one week.
Best mushrooms for pâté
I don’t have a specific preference of the kind of mushrooms to use. I used brown mushrooms such as cremini mushrooms because I enjoy their flavor, which is more robust than button mushrooms. I often like to explore the offerings at the farmers’ market for inspiration. A combination of various mushrooms, such as cremini mushrooms, porcini mushrooms, chestnut mushrooms, shiitake mushrooms, or wild mushrooms like oyster mushrooms or hen of the woods, would also add delicious complexity to the pâté.
Dried mushrooms
If you can’t find or don’t want to use fresh mushrooms, dried mushrooms are a good substitute. Just rehydrate them in hot water and use just like fresh. Strain the soaking liquid and keep to use in soups or stews.
Ricotta substitute
If you don’t like or can’t find ricotta, cream cheese is a good substitute. Simply leave it at room temperature until softened to lock in its savory flavor. If you would like to make this pâté vegan, there are many good dairy-free options available for purchase. I like to serve it with cold cuts like prosciutto, and I also made a fabulous and easy Italian Roasted Red Pepper Relish, as you can see in the picture above. I topped the pâté on crusty bread along with some baby cornichons (pickles). Now, THAT was a good bite.
Steps and ingredient for making mushroom paté
I like to use a really good extra virgin olive oil to cook the mushrooms, as they absorb the flavor well. If the mushrooms release excess liquid, cook until it evaporates. Brown them over medium heat, then add shallots, garlic, fresh rosemary, salt, and pepper. This mixture is then simply blended with ricotta cheese to achieve a creamy texture.
Serving tip
Use the pâté as a dip for vegetables, a sandwich filling, or add to a blended soup.
Low fat option
Use low-fat ricotta for a healthier, low-fat alternative.
Optional additions to Mushroom Pâté
Truffle oil and different fresh herbs such as thyme, basil, oregano, or fresh parsley. Nutritional yeast is a delicious addition for protein and adds a savory, almost nutty flavor.
Leftover mushroom pâté and freezing
You can mix it with hot pasta or noodles or freeze it. To freeze, wrap it well in an airtight container and store it for up to 2 months. Defrost in the fridge.
- Will keep up to 1 week in a sealed container refrigerated. You must use a large enough pan so the mushrooms are not crowded and cook in a single layer. If not, they will release a lot of liquid and steam instead of brown.
