Pecan Mushroom Pat
Elevate your appetizer game with this rich and savory Pecan Mushroom Pâté, a delightful plant-based spread that’s as elegant as it is versatile. Featuring the earthy depth of sautéed cremini mushrooms, the nutty crunch of toasted pecans, and the creamy tang of cream cheese, this pâté is perfectly balanced with hints of garlic, thyme, and a splash of bright lemon juice. Quick to prepare in under 40 minutes and ideal for chilling ahead of time, this dish is a go-to for entertaining or adding sophistication to any snack spread. Serve it with crisp crackers, crusty bread, or fresh vegetable crudités to impress your guests with its luxurious flavors and satisfyingly smooth texture. Whether for a holiday gathering or casual soirée, this mushroom pâté is sure to be a standout appetizer.
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Recipe Information
Ingredients
- 225 g Cremini mushrooms
- 100 g Pecans
- 1 medium Yellow onion
- 2 Garlic cloves
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 tsp Fresh thyme leaves
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Lemon juice
- 75 g Cream cheese
Instructions
Clean the mushrooms with a damp cloth and roughly chop them into small pieces.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are fragrant and lightly browned. Set aside to cool.
Peel and finely dice the yellow onion. Mince the garlic cloves.
In a large skillet, heat the butter and olive oil over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring constantly, until fragrant.
Add the chopped mushrooms to the skillet. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and the liquid evaporates.
Stir in the fresh thyme leaves, salt, and black pepper. Cook for another 1-2 minutes to combine the flavors, then remove the skillet from the heat.
Transfer the cooked mushroom mixture to a food processor. Add the toasted pecans, lemon juice, and cream cheese.
Pulse the mixture in the food processor until smooth and creamy. Scrape down the sides of the bowl as needed to ensure even blending.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to balance the flavors.
Transfer the mushroom pâté to a serving dish or storage container. Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve the pâté with crackers, bread, or vegetable crudités. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.5 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 228 mg | 18% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
