Creamy Mushroom Pâté
49
- Prep Time40 min
- Total Time1 h 40 min
(Photo: Sian Richards)
The combination of fresh and dried mushrooms adds lots of delicious umami flavour, and you can serve it with crostini, crackers or vegetables. It's basically a vegetarian version of chicken liver pâté and is a Chatelaine staff favourite. You can make it up to 2 days ahead.
Ingredients
1 14-g pkgs dried lobster mushrooms or mixed mushrooms, crumbled
1/2 cup sherry
1/2 cup unsalted butter
4 garlic cloves, sliced
4 shallots, thinly sliced
227-g pkg sliced cremini mushrooms
2 113-g pkgs shiitake mushrooms, stems removed and sliced
1/2 cup cream cheese
4 tsp lemon zest
4 tsp fresh thyme leaves
1/4 tsp salt
Instructions
DRIZZLE dried mushrooms with sherry in a small glass bowl. Partially cover with plastic wrap. Microwave on high until mushrooms are soft and liquid has been absorbed, about 2 min.
MELT butter in a large frying pan over medium-high. Add garlic, shallots and dried and fresh mushrooms. Cook until mushrooms soften and turn dark golden brown around the edges, 20 to 25 min.
TRANSFER to a food processor. Whirl until mushrooms are puréed. Add cream cheese, lemon zest, thyme and salt. Season with fresh pepper. Continue whirling until pâté is very smooth and creamy, scraping down sides as needed, 3 to 5 min.
SCRAPE pâté into a serving dish. Lay a piece of plastic wrap directly on surface of pâté. Refrigerate until chilled and firm, about 1 hour. Serve with thinly sliced dark rye bread or crostini and pickles.
Nutrition (per tbsp)
Calories 81, Protein 3g, Carbohydrates 9g, Fat 5g, Fibre 3g, Sodium 40mg.
Good source of Vitamin B6.
Get more easy make-ahead appetizer recipes.
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