Best 3 Mushroom Pate Easy Recipes
Indulge in a culinary journey with our exquisite Mushroom Pâté, a symphony of earthy flavors and creamy textures. Crafted with a medley of mushrooms, this delightful pâté offers a rich and savory experience. We present two delectable variations: a classic Mushroom Pâté with a hint of cognac and a vegan Mushroom Pâté, catering to diverse dietary preferences. Both recipes are easy to prepare, requiring minimal effort for maximum taste. Discover the secrets to creating a perfect pâté, from choosing the right mushrooms to achieving the ideal consistency. Elevate your culinary skills and impress your guests with this sophisticated and flavorful dish.
Check out the recipes below so you can choose the best recipe for yourself!
MUSHROOM PATE
Awesome, easy and elegant! I've used this for years and always get rave reviews. I make it the day before to save time party day.
Provided by thistleridge
Categories Vegetable
Time 10m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor chop mushrooms, garlic and scallions.
- Melt 2 tbsp butter and add chopped items.
- Sauté till soft.
- Add chicken stock and cook on high till all the liquid has evaporated.
- Combine cream cheese and 2 tbsp butter in food processor.
- Add mushroom mixture and process till combined.
- Season to taste with salt and pepper.
- Put in crock or container and refrigerate till ready to serve.
CREAMY VEGAN MUSHROOM PâTé
Prepare these vegan mushroom pâté with candied walnuts canapés ahead of time. When the party starts, all you need to do is pop them in the oven!
Provided by Anna Glover
Categories Canapes
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over a high heat, and fry the mushrooms for 15-20 mins until very soft, and any liquid that's been released has evaporated. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt and a good grinding of black pepper, and cook for 3 mins more. Leave to cool slightly.
- Transfer the mushroom mixture to a food processor and blitz to a thick paste. Add 100ml soya cream, then blitz again until smooth and creamy, scraping down the sides as you go. You may need to add up to 50ml more cream. Season to taste, then spoon into a serving dish or bowl and smooth the top with the back of a spoon. Drizzle over enough olive oil to coat the top of the pâté - it should be just enough to stop it drying out. Cover and chill for 2 hrs until firm. Will keep in the fridge for up to 24 hrs.
- To make the walnuts, put the sugar in a medium heavy-based frying pan with 1 tsp water, and stir to dissolve. Bring to a medium-high heat and bubble for 10 mins without stirring until the sugar has melted and turned into a golden caramel. Stir in the nuts, 2 tsp thyme leaves and a pinch of sea salt, then tip onto a baking tray lined with baking parchment and leave to cool. Once cool and set, bash or break into chunks.
- To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.
Nutrition Facts : Calories 115 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
MUSHROOM PATE (EASY)
Every need that last minute great entertaining dish? Well, hopefully, this simple and easy dish is your wish! Always inspired by what I read and see! Look forward who first review my unique recipe! SOURCE: What's On The List? http://whatsonthelist.wordpress.com/2012/12/25/mushroom-pate-a-is-for-appetizer/
Provided by mickeydownunder
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large frying pan over medium heat. Add onion and garlic and cook for 5 minutes, or until golden brown.
- Add dried and fresh mushrooms and cook for 8 - 10 minutes. Add port, toss to coat and set aside.
- In a food processor, add mushroom mixture and blend until finely chopped. Season with salt and pepper.
- Add in feta cheese and pulse until smooth, adding water is required. (I used 3 tablespoons).
- Stir through parsley. Cover and refrigerate until ready to serve.
- ENJOY!
- * NOTE: No need to pre-soak the dried mushrooms.
Nutrition Facts : Calories 118.5, Fat 6.7, SaturatedFat 4.5, Cholesterol 26.8, Sodium 342.2, Carbohydrate 6.9, Fiber 1.2, Sugar 4.1, Protein 7.2
Tips:
- To ensure the smoothest texture, use a food processor instead of a blender to make the mushroom pâté.
- Portobello and shiitake mushrooms are excellent choices for making mushroom pâté due to their intense flavor.
- For a richer and more flavorful pâté, use a combination of fresh and dried mushrooms.
- Soaking the dried mushrooms in hot water before using them rehydrates them and enhances their flavor.
- Sautéing the mushrooms in butter adds a delicious depth of flavor to the pâté.
- Adding herbs and spices, such as thyme, garlic, and nutmeg, enhances the overall flavor profile.
- For a creamy texture, add a small amount of heavy cream or sour cream to the pâté.
- Serve the mushroom pâté with crackers, bread, or vegetables for a delicious appetizer or snack.
Conclusion:
Easy mushroom pâté is a versatile and flavorful dish that can be enjoyed as an appetizer, snack, or spread. With its simple ingredients and straightforward preparation, this recipe is accessible to cooks of all skill levels. The combination of mushrooms, herbs, and spices creates a rich and savory pâté that is sure to impress your guests. Whether you serve it with crackers, bread, or vegetables, this mushroom pâté is sure to be a hit. So, gather your ingredients, and let's get cooking!
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