This mushroom pâté recipe is a cinch to make, and an excellent appetizer or sandwich spread. Its rich, savory flavor is offset by bright touches of shallots, sage, and fresh thyme.
Coming from the French word for paste, pâtés are savory spreads. Cooks typically make pâté from organ meats, such as chicken liver, but mushrooms serve as an excellent stand-in. Mushroom pâté has a rich savory flavor touched with fresh herbs. In this version, walnuts make an appearance, too.
Its a nice alternative to traditional chicken liver pâté for people who dont tolerate organ meats or for vegetarians.
You can freeze mushroom pate, chicken pate, liver pate or any other kind for up to 3 months. After this time, the change to taste and texture might become too much and you’ll spoil the quality of the pate.
Ingredients for Mushroom Pâté
Naturally, mushrooms form the foundation of this pâté recipe. To the mushrooms, youll also add nuts, butter and olive oil, fresh herbs, and a few other ingredients that help to bring balance to the recipe and give it a deeper, more resonant flavor.
- Mushrooms form the bulk of the recipe. They have a meaty, savory flavor that works well in the recipe. Theyre also packed with micronutrients and a great source of B vitamins, selenium, and zinc. Theyre also rich in plant compounds that help fight inflammation and support the immune system (1).
- Walnuts give the pâté a rich, nutty flavor and a creamy texture. Walnuts are rich in antioxidants and healthy fats and may help lower inflammation while supporting brain and cognitive health (2).
- Grass-fed butter and extra virgin olive oil are healthy fats that lend a little creaminess to the recipe, while also helping to cook the mushrooms through.
- Shallots are a member of the allium family and are related to onions, chives, and leeks. When sautéed, as for this recipe, they develop a savory-sweet flavor that partners particularly well with mushrooms and fresh herbs. Shallots and other alliums help combat inflammation, support the immune system, and researchers are investigating their role in cancer prevention (3).
- Herbs bring balance and a little brightness to the mushrooms. In this recipe, we use thyme and fresh sage. Other herbs, such as rosemary, work well in this recipe, too.
- White wine helps to pull the recipe together, adding just the right amount of liquid to form the sautéed mushrooms into a smooth pâté. You can also swap in dry sherry or even a little broth if you prefer.
What are the best mushrooms to choose?
The key is to choose different kinds of mushrooms for the richest flavor. Mushroom pâté made from a single variety will still taste delicious but will lack the complexity of a recipe made with many different types. Both domestic and wild mushrooms work well in this recipe.
Button and cremini mushrooms are domestic varieties you can find in just about any supermarket. Theyre affordable and are a good choice for the bulk of the mushrooms, while other varieties can add flavor and interest.
Shiitakes are also domestic mushrooms that are available fresh in well-stocked supermarkets and natural foods stores. They have a meaty quality and a woodsy flavor.
Oyster mushrooms give the pâté a delicate quality, and you can often find them in season in most well-stocked markets or forage for them if you enjoy mushrooming.
Boletes are also known as porcini, ceps, and penny buns have a deep, rich flavor perfect for making pâté.
Pine mushrooms (also known as matsutake) are available in the fall, and they have a woodsy aroma with cinnamon-like undertones that work well with the sage and thyme in this recipe.
Making this mushroom pâté recipe is fairly simple, all you need is a few bowls, a skillet, and a food processor. A little chopping, a little sautéing, and then all the ingredients head to the food processor. Simple, right? But there are a few things youll want to keep in mind when you go to make the recipe.
- Plan ahead. Soaked walnuts give this recipe the mousse-like creaminess youll find in traditional pâtés. It takes at least 4 hours and up to 12 for the nuts to soak, so plan accordingly.
- Cook the shallots and mushrooms until very soft. Their softness is what gives the pâté the desired, spreadable texture.
- Use a variety of mushrooms for the best flavor. As with other mushroom recipes, youll get the most flavor out of your dish if you use a wide variety of both domestic and wild mushrooms. Shiitakes, oysters, chanterelles, and button mushrooms all work well here, and combining them together makes the recipe a keeper.
- A little mushroom powder is the secret. This recipe calls for a couple of teaspoons of reishi mushroom powder. Powdered dried mushrooms act as a sort of binder, that helps the ingredients come together smoothly and it keeps the pâté from falling apart when you go to serve it. If you dont have dried reishi powder, you can substitute any dried mushroom. Just grind it into a powder in a food processor or spice grinder.
- Deglaze the pan and scrape up any browned bits. The browned bits leftover on the bottom of the skillet are full of flavor, and they contribute a rich, savory note to the mushroom pâté. Scrape the bottom of the skillet well when you deglaze the pan for better flavor (and less time scrubbing dishes).
You can serve mushroom pâté just as you would any other pâté. Naturally, it makes the perfect party appetizer, addition to a charcuterie board or holiday spread. Serve it at room temperature for the best flavor and consistency, and partner it with cut-up vegetables, toasted sourdough bread, homemade crackers, or leaves of Belgian endive.
- 1 cup walnuts
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 medium shallot
- 1 tablespoon chopped fresh sage
- 1 tablespoons fresh thyme leaves
- 1 pound mushrooms (coarsely chopped)
- 2 teaspoons reishi mushroom powder
- ¼ cup dry white wine
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Place the walnuts in a small bowl and cover them with hot water. Squeeze in the lemon juice and allow them to soak for at least 4 and up to 12 hours, then drain and pat dry with a kitchen towel.
- In a large skillet over medium heat, warm the olive oil and butter, and then stir in the shallot, thyme, and sage. Sauté until fragrant, about 4 minutes. Toss in the mixed, fresh mushrooms and reishi powder and sauté for 8 minutes more, until softened. Pour the wine over the mushrooms and then scrape up any tough bits that adhere to the bottom of the pan with a spatula. Continue cooking until the liquid is mostly evaporated, about 5 minutes more.
- Transfer the mushroom mixture to a food processor and add the soaked walnuts. Process until smooth and then spoon into a serving dish. Serve right away or cover the pâté tightly and store in the refrigerator for up to 5 days.
can you freeze mushrooms?
FAQ
Can you freeze fish pate?
Can I freeze pate de campagne?
What do you serve with pate?
Can you freeze Pate?
Yes, you can freeze pate for up to 3 months. The main thing to focus on is that you store the pate airtight. If air can get in then the flavour and texture will degrade rapidly. Does Pate Freeze Well? Sometimes Can You Refreeze Pate? No Pate is delicately made, and it can also be delicate to freeze.
Can you freeze mackerel Pate?
When freezing fish, you need to be a little careful, but there is no reason you can’t freeze mackerel pate successfully. Either pop an unopened packet in the freezer or wrap portions of mackerel pate, bag it up and freeze it. Can You Freeze Mushroom Pate? Mushroom pate is one of the best types of pates to freeze.
Can mushroom Pate be frozen?
Freezing mushroom pate has a much longer shelf-life compared to being in the refrigerator. You can typically store the pate for roughly 3-months. Just be sure to keep the pate in airtight containers while it’s in the freezer. If you’re going to take out an individual serving size, remove it from the bag while it’s in the freezer.
How long does mushroom Pate take to freeze?
Allow the separated portions of mushroom pate to flash freeze for several hours. For mushroom pate, it probably will only take 1-2 hours but you can leave it longer or even overnight if you need to. Just be sure it is fully frozen before moving on.