Looking for a new snack or appetizer? Look no further than this Mushroom Pâté recipe. Made with mushrooms, garlic, and ricotta, this is the perfect bite!
Do you ever find yourself in the mood for hummus, but not in the mood for hummus at the same time? Mushroom pâté is the answer.
Made of mushrooms, ricotta, garlic, and thyme, this appetizer or snack ends all other appetizers and snacks. It’s got the same texture as hummus and is one of those snacks that’s super satisfying to enjoy.
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.
Ingredients in mushroom pâté
To create this mushroom pâté appetizer, we’re starting with a blend of butter, olive oil, garlic, shallots, thyme, and mushrooms. Then, we add ricotta and truffle oil!
- 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.
- Thyme: Include 1 tablespoon of fresh thyme for herby flavor. You can also use rosemary (or any similar herb!)
- Mushrooms: As for the mushrooms, you’ll need 1 lb of either white or brown button mushrooms, coarsely chopped. (Learn about the difference between white and brown mushrooms here.)
- Ricotta: Finally, ½ cup of ricotta will thicken the mixture and provide a creamy hummus-like texture.
- Optional: Last but not least, optionally add truffle oil for added decadent flavor. (You can buy it or make the truffle oil easily at home!)
How to make this easy mushroom pâté recipe
Have _ minutes to spare? Perfect, because that means you have time to whip up a bowl of mushroom deliciousness. Here’s the breakdown!
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. That should take about 7 more minutes.
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.
storing leftover Pâté
Store leftover mushroom pâté in a sealed container and keep it in either the refrigerator or freezer. Enjoy within 1 week from the fridge, and 3 months from the freezer.
More Mushroom-Filled Dishes
Mushrooms are great for both flavor and providing nutrients (looking at you, B Vitamins!). Here are some more recipes to try that feature the star of today’s show.
Or use this mushroom pate as a filling in our vegetarian rendition of Beet Wellington!
- 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
- 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.
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