Mushroom Pate Recipe

A slice of baguette spread with pate and a white ramekin with more pate next to it

4.67 from 6 votes

Vegetarian Mushroom Pate Recipe, a quick and easy homemade appetizer that is bursting with fantastic flavours. It has a creamy texture and a delicious hint of fresh garlic, and can be stored in the fridge for a good few days. If you are looking for vegetarian party food for the festive season or any other celebration, this pate is incredibly delicious!

Prep Time5

Cook Time15

Chilling Time1

Total Time1 20

Course: Appetizer

Cuisine: International

Servings: ramekins

Calories: 489kcal

Author: Daniela Apostol

Ingredients

500 g mushrooms (fresh or frozen) - 5 cups
1 onion
3 cloves of garlic
2 tablespoon butter for frying
¼ cup butter for topping the pate
2 tablespoon soften butter for mixing with the mushrooms
½ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon fresh parsley

Metric - US Customary

Instructions

Melt the 2 tablespoons of butter in a large frying pan, add the peeled and chopped onion, and fry on a low to medium heat until soft.
Add the peeled and chopped garlic, and fry for a further 30 seconds.
In go the sliced mushrooms, and cook until all the liquid released has been absorbed, and the mushrooms are golden brown - fresh mushrooms will cook quicker, whereas the frozen ones will take longer.
Add the chopped parsley, and season well.
Transfer everything to a blender, and add the soften butter too.
Blitz to a smooth consistency.
Divide the pate between 2 ramekins.
Melt the remaining butter, and top the ramekins with it.
Refrigerate for at least 1 hours until the butter at the top is set, and can act as a lid to preserve it for longer.

Notes

I stored my pate for 3 days in the fridge, purely because it got consumed, but the butter lid can preserve it for a lot longer. I probably wouldn't store it for longer than a week though, I believe in fresh food wherever possible.
You don't have to top with melted butter if you are planning to consume it straight away, but I do recommend chilling it in the fridge for at least an hour, it tastes a lot better cold.

Nutrition