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Mushroom Pâté

Creamy Mushroom Pâté: A Deliciously Easy Vegetarian Spread

This Mushroom Pâté is a flavorful vegetarian spread that combines cremini mushrooms with creamy textures, creating a delightful addition to any appetizer platter.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chilling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 10 slices
Course: Appetizer
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pâté
  • 1 medium Onion Adds flavor depth; substitute with shallots for a milder taste.
  • 1/2 cup Unsalted Butter For sautéing vegetables; use olive oil for a dairy-free option.
  • 1 pound Cremini Mushrooms Main flavor component; can substitute with button or portobello mushrooms for variation.
  • 2 cloves Garlic Minced; enhances overall flavor; no substitutions recommended.
  • 1/3 cup Dry Sherry Adds acidity and depth; substitute with white wine or vegetable broth if desired.
  • 1 teaspoon Salt Essential seasoning for balance.
  • 1/4 teaspoon Black Pepper Provides spice; adjust to taste for additional heat.
  • 8 oz Cream Cheese Room temperature; creates a creamy texture; use a vegan alternative for a dairy-free version.
  • 3 Eggs Binds the mixture; use flax eggs for a vegan alternative.
  • 2 cups Chopped Spinach Adds nutrition and color; substitute with kale or other leafy greens as preferred.
  • 1 1/4 cups Finely Chopped Walnuts Adds texture and flavor; pecans or almonds can be used as substitutes.
  • 1 tablespoon Tarragon or Parsley Seasoning for added flavor; use either herb based on your preference.

Equipment

  • Large Skillet
  • loaf pan
  • large bowl
  • Spatula
  • aluminum foil
  • Baking Dish

Method
 

Step-by-Step Instructions for Mushroom Pâté
  1. Melt 1/2 cup of unsalted butter in a large skillet over medium heat. Add a finely chopped medium onion and sauté for about 4-5 minutes until translucent.
  2. Add 1 pound of chopped cremini mushrooms and 2 minced garlic cloves. Sauté for an additional 5 minutes until the mushrooms soften.
  3. Pour in 1/3 cup of dry sherry, add 1 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for an additional 10 minutes, then cool slightly.
  4. Preheat your oven to 350°F (175°C).
  5. In a large bowl, combine 8 oz of room temperature cream cheese, 3 eggs, 2 cups of chopped spinach, 1 1/4 cups of walnuts, and 1 tablespoon of either tarragon or parsley.
  6. Fold the cooled mushroom mixture into the bowl, stirring gently until everything is evenly combined.
  7. Transfer to a generously buttered loaf pan, cover with aluminum foil, and create a water bath in a larger baking dish.
  8. Bake for about 1 hour and 15 minutes until set. Let cool for a few minutes, then chill in the refrigerator for at least an hour.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 320mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 4mgCalcium: 30mgIron: 1.5mg

Notes

For best results, use finely chopped ingredients and allow the mixture to cool before mixing with cream cheese. Always chill thoroughly before serving for the best texture and presentation.

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