Homemade Mushroom Paté

5 from 19 votes

Creamy homemade mushroom paté made with sautéed mushrooms, garlic, herbs, and cream cheese — great on bread or crackers.

Prep Time5

Cook Time15

Total Time20

Course: Appetizers / Starters, Breakfast / Brunch

Cuisine: International

Servings:

Calories: 275kcal

Author: Claudia Ciorteanu

Equipment

1 Food processor or blender

Ingredients

450 g chestnut mushrooms
75 g butter 50g for frying, 25g for topping
3 tablespoon olive oil
1 onion finely chopped
4 garlic cloves sliced
Salt and pepper to taste
1 tablespoon soy sauce
1 teaspoon dried thyme
3 sprigs fresh rosemary chopped
2 tablespoon fresh parsley chopped
3 heaped tablespoon cream cheese

Instructions

Start by placing the mushrooms in a large strainer and submerging it in a bigger bowl of water. Gently move the mushrooms around with your hands a few times, then lift the strainer and drain the water. Repeat this process until the water is clear and the mushrooms are free of dirt. Once cleaned, cut the mushrooms in half.
450 g chestnut mushrooms
In a large pan, heat 50g of butter together with the olive oil over medium heat. Add the finely chopped onion and sliced garlic, and cook for about 3 minutes, stirring frequently, until the onion becomes soft and fragrant.
75 g butter, 3 tablespoon olive oil, 1 onion, 4 garlic cloves
Add the mushrooms to the pan, season with salt and pepper, and stir in the dried thyme, soy sauce, chopped rosemary and parsley. Cook for 8–10 minutes, stirring occasionally, until most of the liquid has evaporated and the mushrooms are lightly caramelized. Remove from the heat and allow the mixture to cool for a few minutes.
Salt and pepper, 1 tablespoon soy sauce, 1 teaspoon dried thyme, 3 sprigs fresh rosemary, 2 tablespoon fresh parsley
Set aside 6 mushroom halves to use as decoration later. Transfer the remaining mushroom mixture to a food processor, add the cream cheese, and blend until smooth and creamy. Taste and adjust seasoning if needed.
3 heaped tablespoon cream cheese
Spoon the paté into a serving dish or jar. Melt the remaining 25g of butter and carefully pour it over the top to create a shiny finish. Arrange the reserved mushroom halves on top and add a small sprig of rosemary for a fresh touch.
Cover and refrigerate for 1–2 hours before serving to allow the flavors to develop. Serve chilled with crusty homenade bread, crackers, or vegetable sticks.

Video

Notes

Store the paté in an airtight container in the refrigerator for up to 5 days. The butter seal on top helps preserve freshness.
This recipe is perfect for preparing 1-2 days in advance. The flavors actually improve after sitting in the fridge overnight.
You can freeze this paté for up to 2 months. Freeze without the butter topping, then add fresh melted butter when you thaw and serve it.
Don't skip the mushroom cleaning step - dirty mushrooms will affect the texture and taste. Pat them dry with a kitchen towel after washing if they seem too wet.
For an ultra-smooth paté, blend for 2-3 minutes. For a chunkier, more rustic texture, pulse just a few times.
Remove from the fridge 15-20 minutes before serving for the best spreadable consistency.
If you don't have a food processor, you can use a high-powered blender or even finely chop everything by hand for a coarser, country-style paté.
A splash of white wine or brandy added to the mushrooms while cooking adds wonderful depth - just cook off the alcohol before blending.

Nutrition