This Mushroom Pâté recipe is the perfect addition to a charcuterie platter when paired with crispy crostini. It’s a delicious, vegetarian pate with a creamy texture that packs so much flavor!
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This mushroom pate recipe is one that my dad used to make for me.
It’s vegetarian… like him. And even though it doesn’t have all the richness of a traditional pate, it’s still super creamy and earthy and perfect paired with the traditional charcuterie accompaniments like briny olives, tangy goat cheese, salty marcona olives and ripe figs.
Made with simple ingredients, this mushroom spread makes a perfect party appetizer!
If you love creamy mushroom recipes, be sure to try my Hungarian Mushroom Soup and Mushroom Risotto too!
What kind of mushrooms to use?
I’m using cremini mushrooms in this recipe, but you can any fresh mushrooms you prefer. Standard button mushrooms, porcini mushrooms, oyster mushrooms, shiitakes and portobello mushrooms also work well. Or, use a variety to make a wild mushroom pâté.
Ingredient notes
- Mushrooms – See above. Many different varieties will work.
- Onion + Garlic – You could also use shallots.
- Butter – I like to use unsalted butter so that I can control the seasonings.
- Dry Sherry – You can also use white wine. Or leave out the alcohol.
- Salt + Pepper
- Cream Cheese – Creme fraiche would also work.
- Eggs – This works as a binder for the pate.
- Spinach
- Walnuts
- Tarragon – Or, swap in another favorite herb like fresh parsley or one of these tarragon substitutes.
How to make it
- Saute onions and mushrooms in a large skillet over medium heat.
- Add sherry and let reduce.
- Combine room temperature cream cheese, eggs, spinach, walnuts, parsley and tarragon, then add in cooled mushroom mixture.
- Bake for 1 hour 15 minutes.
- Chill inverted on a plate.
- Serve on homemade crostini or with some crusty bread.
Tip: I like to use a food processor to ensure that my mushrooms are very finely chopped.
How long can you store it?
This vegetarian pate will keep in the fridge (tightly wrapped) for up to 5-days.
Can you freeze it?
- Yes! You can keep this vegetarian pate in the freezer for up to 3 months. Wrap it tightly with plastic wrap, then a layer of tin foil.
What to serve with mushroom pate
- Marcona Almonds
- Breadsticks
- Crackers
- Endive Leaves
- Pickles
Erin’s wine pairings
More vegetarian appetizer recipes
More mushroom recipes
Did you try this creamy mushroom pate recipe?
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Full Recipe
Mushroom Pâté
Ingredients
- 1 medium onion (finely chopped)
- 1/2 cup butter (unsalted – 1 stick)
- 1 pound cremini mushrooms (finely chopped (button mushrooms, portobello mushrooms, wild mushrooms also work) )
- 2 cloves garlic (minced)
- 1/3 cup dry sherry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 8-oz. package cream cheese (room temperature )
- 3 eggs
- 2 cups spinach (chopped)
- 1 1/4 cups walnuts (finely chopped)
- 1 Tablespoon tarragon (or parsley)
Instructions
- In a skillet over medium, saute the 1 medium onion in 1/2 cup butter for 4-5 minutes. Add the 1 pound cremini mushrooms and garlic and cook for 5 minutes. Add 1/3 cup dry sherry, 1 teaspoon salt and 1/4 teaspoon black pepper and cook for 10 minutes. Set aside and let cool slightly.
- Preheat oven to 350 degrees.
- Combine 8-oz. package cream cheese, 3 eggs, 2 cups spinach, 1 1/4 cups walnuts, and 1 Tablespoon tarragon , then add in cooled mushroom mixture.
- Place mixture in a buttered loaf pan. Cover with aluminum foil. Place loaf pan in larger and deeper pan partially filled with water. Bake for 1 hour 15 minutes.
- After baking, remove from oven and chill inverted on a plate. Once chilled, the pate may be sliced and served.
Notes
- This vegetarian pate will keep in the fridge (tightly wrapped) for up to 5-days.
- You can also freeze this vegetarian pate for up to 3 months. Wrap it tightly with plastic wrap, then a layer of tin foil.
Nutrition
This post was originally published in 2016. It was updated in 2022 with new photographs and directions. The roasted mushroom pate recipe remains the same. Enjoy!
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