Mushroom Pâté – Culinary Ginger

Don’t let the simplicity fool you: my mushroom pâté recipe has serious flavor. Made with simple ingredients like fresh sautéed mushrooms, garlic, rosemary and ricotta, it comes together to create the perfect appetizer: light, creamy, flavorful 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 pâté

I don’t have a strict preference on what type of mushrooms to use. I usually choose brown mushrooms, like cremini, because their flavor is more robust than white or button mushrooms. I also like to explore what is available at the farmers market for inspiration.

Using a combination of mushrooms – like cremini mushrooms, porcini mushrooms, chestnuts, shiitake mushrooms, or wild varieties like oyster mushrooms or hen of the woods – adds a 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 as is. Strain the soaking liquid and save it for soups or stews.

Ricotta substitute

The ricotta can easily be replaced with cream cheese, which adds the same creamy texture and flavorful richness. Let the cream cheese come to room temperature before using for optimal flavor and consistency. For a vegan version of this pâté, there are many great dairy-free/vegan alternatives. Use low-fat ricotta for a healthier, low-fat alternative.

Presentation suggestion

I like to serve this pâté with cold cuts like 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). It was a good bite. You can also use the pâté as a dip for vegetables, as a sandwich filling, or add it to a mixed soup.

Steps for making mushroom pâté

I like to use a good quality extra virgin olive oil to cook the mushrooms, as they absorb the flavor perfectly. If the mushrooms release excess liquid, continue cooking until it evaporates, scraping up any browned bits from the pan – that’s where the flavor lies. Brown them over medium heat, then add the shallots, garlic, fresh rosemary, salt and pepper. Finally, mix the mushroom mixture with the 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 imparting a savory, almost nutty note.

Leftover mushroom pâté and freeze

Store in an airtight container or jar in the refrigerator for 3 to 4 days. For optimal flavor and texture, stir quickly before serving. You can toss leftover mushroom pâté with hot pasta or noodles, or freeze it for later. To freeze, transfer to an airtight container and store for up to 2 months. Thaw in the refrigerator.

If you made my mushroom pâté, please leave a 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 carefully crafted recipes. His culinary creations are inspired by his English heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. Learn more about Janette…