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In just 20 minutes, you can make mushroom pâté, or as I like to call it, the most easy, impressive, and delicious dip and spread. Mushrooms are blended with herbs, shallots, and ricotta to pack in layers upon layers of flavors. And to really elevate it, you can add a drizzle of truffle oil.
Serve it as a dip or spread, or use it in our Beet Wellington or Roasted Carrot Wellington!
save this recipe!Made of mushrooms, ricotta, garlic, and thyme, mushroom pâté is the ultimate appetizer or snack. It has the same texture as hummus and is super satisfying to enjoy while still feeling healthy (ya know?).
Serve it with thick pieces of warm bread, and oh, man. You’re in for a treat. It’s perfect for a pre-dinner bite, a mid-day snack, or a wine and cheese kind of evening.
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here’s what you’ll need
- Fats: We’re using a blend of butter and olive oil to saute our mushrooms to golden brown perfection.
- Flavor Makers: Minced garlic and shallots bring major flavor to our mushroom pâté. For a herby flavor, you’ll also need fresh thyme. You can use rosemary (or any similar herb) in place of thyme.
- Mushrooms: Grab either white or brown button mushrooms and coarsely chop them. Always use fresh mushrooms for this recipe (not dried mushrooms).
- Ricotta: Ricotta thickens the mixture and provides a creamy hummus-like texture. Cream cheese can be a substitute, but it will need to soften first and won’t have the same salt balance. Taste and adjust salt accordingly.
try truffle oil
Optionally, you can add truffle oil for added decadent flavor. (You can buy it or make the truffle oil easily at home!)
it’s really simple to make
Have 5 minutes to spare? Perfect, because that means you have time to whip up a bowl of mushroom pate deliciousness.
Step 1: Prep The Mushrooms
Melt the butter and oil in a large sauté pan over medium/high heat. Add the garlic, shallots, and thyme/rosemary and cook until the shallots are soft, about 3 minutes. Add the mushrooms and cook, stirring often, until the moisture released from the mushrooms has evaporated.
Step 2: Puree The Ingredients
Next, add the cooked mushrooms and ricotta to a food processor and blitz until smooth. Taste and season with salt as needed, finishing with a few drops of truffle oil if desired.
Step 3: Serve
Serve warm or cold with crackers or toast. You can also add chopped walnuts on top for a crunch and to enhance the nutty flavor or caramelized onions for a little sweetness.
more mushroom-filled dishes
Seriously Delicious Mushroom Pâté
Ingredients
- 2 Tbsp unsalted butter, can sub dairy-free, 28 g
- 2 Tbsp extra virgin olive oil, 30 mL
- 3 cloves garlic, minced
- 1 medium shallot, finely chopped
- 1 Tbsp thyme and/or herbs, coarsely chopped
- 1 lb white or brown button mushrooms, coarsely chopped, 450 g
- ½ cup ricotta, 100 g
- Optional: truffle oil
Instructions
- Saute: Melt butter and oil in a large saute pan over medium/high heat. Add garlic, shallots, and thyme/rosemary and cook until shallots are soft, about 3 minutes. Add mushrooms and cook, stirring often, until the moisture released from the mushrooms has evaporated, about 7 more minutes.
- Puree: Add cooked mushrooms and ricotta to a food processor and blitz until smooth. Taste and season with salt as needed, finishing with a few drops of truffle oil if desired.
- Serve: Serve warm or cold with crackers or toast.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Great
delicious 😋
Easy and delicious! Will be making this again and again.
So happy to hear it, Evie! 😀
Yummy. This recipe really hit the spot. I used truffle butter since I had it on hand. I highly recommend this recipe.
I’m so thrilled to hear it was a hit, Lisa! Enjoy! 😀