What is mushroom pate made from?

Ingredients 250g mushrooms. 30g butter. 3-4 garlic cloves, peeled and finely chopped. 250g cream cheese. Salt and freshly ground black pepper.

Why is pâté so expensive?

Often artisanal pâté is made with locally sourced ingredients, with meat and fat from small farms instead of large corporations. The practices the company adheres to can drastically influence the price of the final product, creating a rather large gap between mass-market production and artisanal product .

Why is pâté so good for you?

Rich source of vitamin A Liver and liver products, like pâté, are a rich source of vitamin A in the form of retinol, which is the 'active' form. Muscle meat is not such an impressive source and plant sources have to be converted to the active form in the gut, so that the body can use them.

What is pâté usually made of?

It's an umbrella term. Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture , pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

What is the main ingredient in pâté?

Pâté is often made of pig meat and parts , but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven.

What kind of liver is pâté made from?

It is made from a mixture of pork liver , lard, onion, flour, egg, salt, pepper and spices, poured into a loaf pan and then baked in the oven. The liver is usually finely ground, but coarsely ground variations are also made. Typical spices include allspice and some recipes also include a small amount of cured anchovy.

Is pâté and paste the same thing?

Pate is French for paste . The most common types of pastes consist of offal, or meat (e.g., chicken, beef, rabbit, pork), but pate can also be made from vegetables and other ingredients; and 'all of the above'; with recipe variations too numerous to mention.

Mushroom Pate - My Gorgeous Recipes (2024)

Published: May 11, 2021 · Modified: Oct 31, 2022 by Daniela Apostol · This post may contain affiliate links · 2 Comments

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I absolutely love pates of all sorts, and I enjoy making them at home too. They are quick and easy to make, and they usually require a few simple ingredients. MyQuick Chicken Liver Pâté (No Alcohol) is my favourite one in the festive season and not only.

Then you have the yummy scrummySmoked Mackerel Pâté andHomemade Smoked Salmon Pâté that are posh enough to be served at any special occasion too. They are amazing for breakfast, brunch or as a quick appetizer for any party or celebration.

Now, this vegetarian mushroom pate is heavenly flavourful, and ideal if you are on a vegetarian diet, or you simply want to enjoy a meat-free delicacy. You can make it in no time either with fresh or frozen mushrooms - I used frozen-, and you can use any kind of mushrooms you have around.

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Ingredients needed
Variations
Step-by-step photos and instructions
Expert tips
Mushroom Pate

Ingredients needed

mushrooms-fresh or frozen
onion
cloves of garlic
butter - for frying, topping the pate and for the mixture too
salt &black pepper
fresh parsley

Variations

Different kind of mushrooms will bring a different texture and a slightly different flavour, but do go for whatever you have, the regular white button mushrooms work perfectly well here.

My mushroom pate recipe does not use any alcohol, but if you choose to add some, you can do so after the garlic has been added, cook until the alcohol is evaporated, then add the mushrooms.

You can add more green goodness to it too, spring onions, chives or dill will add a splash of colour, and a lot more flavour too, so if you like experimenting in the kitchen, this is a good recipe for it.

Step-by-step photos and instructions

Mushrooms and butter form one of the happiest marriages you can find in the culinary world. So there is little surprised that I used quite a good amount of butter for this recipe - also because I LOVE butter, and I could have it in any possible way.

first, melt 2-3 tablespoons of butter, add the chopped onion, and fry on a low to medium heat until it's nicely soft
add the chopped garlic, and fry for a further 1 minute for it to release its fragrance
add the slices of chopped mushrooms, and cook until all the liquid is evaporated and the mushrooms are golden brown (but not burnt, obviously)

NOTE! If you use fresh mushrooms, they will be ready a lot quicker, 5-10 minutes maximum. The frozen mushrooms will take a lot longer to evaporate all the liquid they release, so that can take up to 15-20 minutes, but do keep an eye on them.

add the freshly chopped parsley and seasoning, and transfer everything to a blender, together with the soften butter
blitz until smooth
arrange in 2 ramekins, then top with more melted butter - this will act as a lid and help preserve the pate for a lot longer

Expert tips

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.

Mushroom Pate

Vegetarian Mushroom Pate, a quick and easy homemade recipe that is bursting with fantastic flavours. It has a creamy texture and a delicious hint of garlic, and can be stored in the fridge for a good few days.It can be served as an appertizer on toast, bruschetta or even as a dip for a delicious brunch.

4.67 from 6 votes

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Course: Appetizer

Cuisine: International

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

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