Mushroom Pâté – Culinary Ginger

Don’t let the simplicity fool you – my Mushroom Pate recipe packs serious flavor. Made with simple ingredients like sautéed fresh mushrooms, garlic, rosemary, and ricotta, it comes together to create the perfect appetizer: light, creamy, savory, and guaranteed to be a favorite. Popular since 2019.

Ingredients

• Extra virgin olive oil
•  Mushrooms
• Shallot
•  Garlic
• Salt
• Black pepper
• Rosemary
• Ricotta

Best mushrooms for pate

I don’t have a strict preference when it comes to the type of mushrooms to use. I typically go for brown mushrooms, such as cremini, because their flavor is more robust than white or button mushrooms. I also enjoy exploring what’s available at the farmers’ market for inspiration.

Using a combination of mushrooms – such as cremini mushrooms, porcini mushrooms, chestnut, shiitake, or wild varieties like oyster mushrooms or hen of the woods –  add delicious depth and complexity to the pâté.

Dried mushrooms

If you can’t find or prefer not to use fresh mushrooms, dried mushrooms make a great substitute. Rehydrate them in hot water, then use them just like fresh. Strain the soaking liquid and save it for soups or stews.

Ricotta substitute

Ricotta can easily be swapped for cream cheese, which adds the same creamy texture and savory richness. Let the cream cheese come to room temperature before using for the best flavor and consistency. For a vegan version of this pâté, there are many excellent dairy-free/vegan alternatives available. Use low-fat ricotta for a healthier, low-fat alternative.

Serving suggestion

I like to serve this pâté with cold cuts such as prosciutto, along with a fabulous and easy Italian Roasted Red Pepper Relish (shown in the photo below). I spread the pâté on crusty bread and top it with baby cornichons (small French pickles). Now that was a good bite. You can also use the pâté as a dip for vegetables, a sandwich filling, or add to a blended soup.

Steps for making mushroom pate

I like to use a good-quality extra virgin olive oil to cook the mushrooms, as they absorb the flavor beautifully. If the mushrooms release excess liquid, continue cooking until it evaporates, scraping up any browned bits from the pan – that’s where the flavor is.  Brown them over medium heat, then add the shallots, garlic, fresh rosemary, salt, and pepper. Finally, blend the mushroom mixture with ricotta cheese until smooth and creamy

Optional additions

White truffle oil and fresh herbs such as fresh thyme leaves, basil, oregano, or parsley add extra depth of flavor. Nutritional yeast is also a delicious addition, boosting protein and lending a savory, almost nutty note.

Leftover mushroom pâté and freezing

Store in an airtight container or jar in the refrigerator for 3-4 days. For best flavor and texture, give it a quick stir before serving. You can mix leftover mushroom pâté with hot pasta or noodles, or freeze it for later. To freeze, transfer it to an airtight container and store for up to 2 months. Defrost in the refrigerator.

If you’ve made my Mushroom Pâté, please leave star rating in the recipe. You can also leave a comment or ask a question below.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…