This Mushroom pate is hard to stop eating. It’s the perfect starter or snack. If you love Mushrooms you will be in love with this recipe
Mushroom Pate is amazing
Mushroom Pate may not be quite what you are expecting when you think about pate, but I assure you, you will not miss the livers a Pate normally contains.
The flavour of the mushrooms will hit you, boom right up front. Mushroom Pate in all its naked glory.
Once mixed and ready to go it keeps for a week which means you can dig in anytime you like. It can be made in a terrine dish and turned out or just scooped onto a serving plate along with crackers and cheese if you like.
It is unbelievably good with pickles or cornichons. In fact you could try it with any onion jam or tomato relish you like.
How to make Mushroom Pate
This extra flavoursome and deeply earthy pate is cooked and then blended. You’ll need to make it the day before for best results. Here are the important things to remember .
- Mushrooms. Use the freshest mushrooms.
1. Button or Champagne mushrooms small to medium white caps
2. Swiss Brown mushrooms (also known as Cremini)
3. Flat or field mushrooms. Theses are essentially buttons that have grown up and opened. The dark gills have a deep flavour.
4. The Portabella brown flat mushrooms are also a bit more flavourful than the white flat (field) mushrooms. They are brown button mushrooms older fungus siter.
Don’t skip using the dried Porcini mushrooms they add depth and savouriness. A great place for mushroom information is on the mushroom website
- Sweat and cook the base . Sweating down and cooking the onions, garlic and then mushrooms is crucial to the end flavour. Use a nice big pot or pan and cook over a medium heat without stewing.
- Nutritional Yeast . Don’t skip this ingredient. You will find it in the health food section of the supermarket. It’s that cheesy, nutty, flaky, yellow condiment These flakes taste a little like adding parmesan cheese. They add a savoury umami flavour to vegetable dishes.
Mushroom Pate is for anytime.
- Eat this mushroom pate on toast
- On sour dough with eggs and avocado for brunch
- With crackers as a dip or snack
- Dressed up with cornichons (baby gherkins) or onion jam as a starter
- Take it in a jar for a picnic
- Use it as a base for a salad
- At dinner with slabs of roasted pumpkin and tahini miso cream dressing (if you want the recipe for this let me know)
- Serve it with a drizzle of truffle oil
- You could also serve this with Truffle Parmesan grated on top!
Mushroom Pate
Ingredients
- 250 gm onion diced
- 30 gm garlic crushed (about 4 large cloves)
- 50 gm Nutalex or butter
- 40 ml olive oil
- 500 gm Flat mushrooms or portabella chopped
- 500 gm button mushrooms or Swiss Brown chopped
- 30 gm dried porcini mushrooms soak in cold water - just to cover
- 40 ml brandy 2 tablespoons
- 20 ml lemon Juice 1 tablespoon
- 40 gm nutritional yeast flakes 1 cup
- 2 Tablespoons Thyme fresh or 2 teaspoons dried
- 1/2 teaspoon salt plus more if needed
- 40 ml dark soy sauce (colour and flavour) this is the darkest soy available
- 1/2 teaspoon black pepper cracked
Instructions
- You will need a bread/ loaf tin. Around 25 cm x 10 cm (about 10 in x 6 in) . Spray and line the tin with go between or baking paper.
- Warm a medium large pot and add the butter and oil. Add the garlic, chopped onions and thyme and cook till softening and just starting to colour a little.
- Add the chopped mushrooms and cook stirring well till the mushrooms start to soften and break down. This is the best time to add salt and pepper to season up the mushrooms You may need to add a little extra olive oil if it seems dry.
- Add the brandy, soy, lemon juice and yeast and stir through well and bring just to a simmer. Take off the heat.
- Pile the mushrooms into a blender and puree. Then pile into the loaf tin.
- Cover the top of the Pate well with layers of clingwrap. I like to put something heavy on the top to weigh the Pate down and compress it. You can use a thick piece of cardboard and lay it over the top of the pate. Sit two or three cans of beans on top and put the loaf tin in the fridge overnight
- Serve the pate sliced with Cornish horns, Beetroot and balsamic jam Garlic mushroom whole- or sliced and crackers
Notes
- The pate is Vegan but it can be made with butter if you prefer.
- Make sure that you soften the onion and garlic first to get all the sweetness and flavour out of them.
- When adding the mushrooms cook them gently allowing accumulated water to eveporate and the mushrooms to cook down before adding the brandy and other ingredients.
- Nutritional yeast is from some supermarkets (healthfood section) and also wholefood stores. It has a cheese like seasoning quality.
- It can be served after being chilled as a loaf but it can also be spooned out onto a plate or cracker.
I love the recipe thank you for sharing your post
=Thank you Princess Nisha for commenting
thanks so much for this mushroom recipe. I personally love mushrooms, they are super healthy and delicious
Looks really good! Now that’s what I call a tasty Pate courtesy of a little thingy called a mushroom. Gotta try this at home – Coby
Hi Coby, thanks for your comment. i hope you have a chance to try the mushroom pate
Looks fantastic Tania!
I am definitely going to try it as a snack recipe. Always on the lookout for tasty vegetarian snack recipes!
As most mushrooms are cultivated year-round and are harvested naturally in the autumn, this is a great year-round recipe. Thanks for posting it 🙂
Hi Sarah, sorry it has taken me so long to reply to you. mushroom certainly are a great all year round vegie. Hope you give it a try
Not ingredients I would normally have in my pantry but your pate does look good.
Hi Karen, Oh well there are a few ingredients in it. It’s a great one for when you have guests over.
oh yes i looooove mushrooms so this sounds delightful tania. is there anything else you can use instead of yeast flakes or is that essential? cheers sherry
Hi Sherry. Sorry to take so long to get back to you. Yeast Flakes provide a flavour that is a bit like Parmesan cheese. It’s quite unique. You could use white miso although you need to be careful as it is so salty. You can get both of these ingredients at coles stores
Oh yum! Love mushroom but never tried making them at home. Will have to try this!
Hi how are you?. This is such a great share pate for when people come to visit. Everyone just seems to love it!
I shall look forward to trying this soon!
Thanks for visiting Molly
Tania, what a great recipe and one I’ll be trying. First with commercial mushrooms and with success, wild foraged mushrooms in our fall. Thanks for sharing.
Hi Ron, if you love mushrooms this will certainly become a favourite. Thanks for commenting
Mushroom is my favorite, and looks so tempting. I need to try this out ASAP