Mushroom Pâté
Mushroom pâté is a perfect choice for a cocktail party if you are vegetarian or are having vegetarian guests. Use oil instead of butter and it’s vegan!
Originally published December 26, 2015.
I’ll admit, this isn’t the prettiest thing I’ve made, but looks aren’t everything, especially when it comes to food, right?
As an Amazon Associate I earn from qualifying purchases.
I’m not saying that it doesn’t matter what the food looks like, because it does matter, but ultimately there are some super tasty things we just don’t have that much control over, like clams, minestra or this pâté.
If you like mushrooms, you’ll want to start sauteing them immediately, as you’re going to love this pâté. I’ve made it many times, and it never lasts. Besides being so tasty, it’s also vegetarian, egg-free, nut-free, nutritious and gluten-free!
You may also enjoy this vintage cheese ball recipe made with sautéed mushrooms.
Don’t save this recipe just for holiday parties as it’s just too good not to have on a regular basis. Serve it as a spread, or make appetizers with it; either way, everyone will be wanting more.
You can easily make this mushroom pâté vegan, but omitting the butter and adding more olive oil; easy peasy.
Mushroom Pâté
slightly adapted from Sunset Fresh ways with Italian Cooking serves 6
FULL PRINTABLE RECIPE BELOW
Chop the mushrooms, shallots, carrot and garlic.
Put one tablespoon of the butter and olive oil in a saute pan on medium heat then add the chopped ingredients. Saute for about 15 minutes, until the mushrooms are slightly browned.
Stir in the capers, and remove from the heat.
Place the mixture into a food processor and blend until homogenous. Add the remaining tablespoon of butter and continue to process until relatively smooth. Add salt and pepper to taste.
Use a spatula to put into a serving bowl, and serve with fresh or toasted bread (preferably), or crackers. Keep leftovers refrigerated.
Perfect for cocktail parties to picnics in the park. Enjoy!
Here’s another wonderful and unique mushroom appetizer from Kimberly at The Daring Gourmet.
Chanterelle Mushroom and Goat Cheese Crostini.
Cocktail Party Idea: Mushroom Pâté for a Vegetarian Treat
Ingredients
- 2 Tbsp butter (good quality - omit for vegan, and add 1 Tbsp more olive oil)
- 1 Tbsp extra virgin olive oil
- 1 lb mushrooms (fresh)
- 3 shallots
- 1 small carrot
- 1 clove garlic
- 2 Tbsp capers
- ⅛ tsp Kosher salt (or sea salt, to taste)
- ⅛ tsp pepper
Instructions
- Chop the mushrooms, shallots, carrot and garlic.
- Put one tablespoon of the butter and/or olive oil in a saute pan on medium heat then add the chopped ingredients. Saute for about 15 minutes, until the mushrooms are slightly browned.
- Stir in the capers, and remove from the heat.
- Place the mixture into a food processor and blend until homogenous. Add the remaining tablespoon of butter and continue to process until relatively smooth. Add salt and pepper to taste.
- Use a spatula to put into a serving bowl, and serve with fresh or toasted bread (preferably), or crackers. Keep leftovers refrigerated.
Notes
- Omit the butter to make this vegan.
Nutrition
Don’t miss another recipe or travel post; sign up for my free subscription.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Mushroom pate is one of my favorite things, but you’re right…it’s not very attractive! Yours sounds fabulous!
It’s DELISH!
Christina, I LOVE mushroom paté. Never made one with capers before — that sounds so good. My vegetarian brother will love this — think I’m adding it to our Thanksgiving apps!
That’s wonderful to hear, Valentina! Hope your brother likes it as much as we do!
I remember when you first posted this! I’ve made it (with variations – like adding pancetta) several times! It is so good!
Wonderful to hear, David!
I just printed this recipe! I have another one ready for Thanksgiving, but the author never got back to me about how soon before serving it could be made. As is only one day? Two weeks? My daughter is a pescatarian, and I thought a mushroom pate would be perfect amongst the liver pates and potted salmon. So I ask you the same question? How long will this keep do you think? I’m perfectly happy making it the day before, I’m just a planner!
Hi Mimi! Honestly, it’s just mushrooms and veg, so I wouldn’t keep it more than 2 or 3 days in the fridge. Making it for guests, I’d definitely just make it the day before. I think that’s a great idea to add to the other pâtés! Let me know what you think! CC