Mushroom Pate

I found the original recipe for Mushroom Pate in a vegetarian cookbook that I have since lost in one of my many moves. I altered it some from the original anyhow but this has always been a favorite with vegetarians and meat eaters alike. This is an easy recipe and makes a good appetizer when paired with crackers or crostini. You will need:

1 ½ pounds of mushrooms (I used a combo of white and one portabella)

1 package of dried mixed fancy mushrooms (usually found in the veggie section of the store or you can use fresh mushrooms if you have easy access to porcini and the like)

½ cup of Marsala wine

¼ teaspoon of cayenne

½ teaspoon of garlic powder

4 oz of cream cheese (I cut an 8 oz package in half since I couldn’t find a 4 oz package)

1 egg

½ cup breadcrumbs

1 tablespoon of olive oil

1 tablespoon of parsley (chopped)

1 teaspoon of thyme

Salt and pepper

First place the dried mushrooms in a bowl or a measuring cup of warm water and weight them down so that they can soften up. I used two measuring cups, one inside the other to do this.

Preheat the oven to 350°. Dice the 1 ½ pounds of mushrooms and add them along with the chopped parsley and the olive oil to a nonstick pan. I use nonstick here so that I don’t need a lot of oil to cook the mushrooms. Cook this mixture until the mushrooms are cooked down to about half the amount then add your seasonings and the wine. Cook for another 2 to 3 minutes. Allow to cool slightly.

Place this mixture into the food processor and puree it then add the cream cheese and just pulse the machine until it is incorporated. Remove to a bowl and add the breadcrumbs.

Spread this into a greased loaf pan or you can use a really small spring form pan if you like just use something that you can get the pate out of easily. Bake it for 35 minutes.

It will still be soft but should be pulling away from the sides. Serve warm if you like or it is just as good cold.

4 Comments Add yours

  1. Aunt Cindy in Texas says:

    Can you form it into patties? If so, you could grill them for veggie/mushroom burgers.

    1. raisingwerewolves says:

      No. This is light and creamy just like pâté is so it would just fall apart.

  2. this looks fabulous for the holidays”:) Thank you:)

    1. raisingwerewolves says:

      You are quite welcome! It has always been a favorite with veggie eaters and carnivores. One of my most often requested recipes. Hope you like it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s