Wild Mushroom Pate
Indulge in the earthy decadence of Wild Mushroom Pâté, a luxurious appetizer that brings the robust flavors of shiitake, oyster, or cremini mushrooms to life. This creamy and velvety spread is elevated with the richness of cream cheese, the nuttiness of toasted walnuts, and a hint of dry white wine, creating a perfectly balanced bite. Fresh thyme and garlic lend aromatic depth, while a splash of heavy cream adds a silky finish. Whether served with crusty baguette slices or crispy crackers, this make-ahead pâté is an elegant addition to any gathering. Perfect for holiday spreads, dinner parties, or simply savoring with a glass of wine, this recipe transforms simple ingredients into an unforgettable gourmet experience.
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Recipe Information
Ingredients
- 450 grams wild mushrooms (such as shiitake, oyster, or cremini)
- 50 grams unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 2 cloves garlic cloves, minced
- 60 milliliters dry white wine
- 60 milliliters heavy cream
- 150 grams cream cheese, softened
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 30 grams walnuts, lightly toasted and chopped
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
- 1 loaf or pack baguette or crackers (for serving)
Instructions
Clean the wild mushrooms by gently wiping them with a damp paper towel to remove dirt. Trim the stems as needed and roughly chop the mushrooms into even-sized pieces.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
Add the chopped shallots to the pan and sauté for 2-3 minutes until they become translucent and fragrant.
Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Toss in the chopped mushrooms and cook for 6-8 minutes until they release their moisture and start to brown slightly.
Pour in the white wine and let it simmer for 2-3 minutes, allowing the liquid to reduce by half.
Stir in the heavy cream, thyme, salt, and black pepper. Cook for 1-2 minutes until the mixture is creamy and slightly thickened.
Remove the skillet from the heat and let the mixture cool slightly. Transfer it to a food processor.
Add the softened cream cheese and toasted walnuts to the food processor. Blend until smooth, scraping down the sides as needed.
Taste and adjust seasoning with more salt or pepper, if desired.
Spoon the pâté into a serving dish or ramekin. Allow it to cool to room temperature, then refrigerate for at least 2 hours, or until firm.
Before serving, garnish with chopped fresh parsley if desired. Serve with slices of baguette or crackers.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 19.9 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 284 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2302 mg | 49% | |
*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.
