An impressively easy appetiser you can make ahead of time. Naturally vegetarian, this Mushroom Pate is super creamy thanks to the brie cheese and walnuts!
Why We Love This
Hosting a Christmas or Thanksgiving dinner or unexpected guests on your doorstep? Use up a mountain of mushrooms and fry up this delightful entertainer in 20 minutes to impress your friends and family!
The combination of garlic, onion, herbs and cheese alongside the mushrooms makes this appetiser appealing to even the fussiest of eaters!
P.S. Looking for cheesy-dip goodness? Try our honey baked camembert or cheese and bacon cob loaf dip!
What is Mushroom Pâté?
Mushroom pâté is the vegetarian version of a classic French pâté, which is made from liver. This is a simple mushroom dip, perfect for entertaining as an appetiser, with plenty of alternative uses for leftovers too.
Some recipes use sherry, port or cognac, which you can definitely add if you have it on hand. We found omitting and adding a little water instead worked just as well! Salted butter works great to seal the pate, known as ‘potted pate’ to help it keep longer.
Using a base of mushroom, onion, parsley and garlic, it’s very similar in taste to duxelles which is usually made as part of a beef wellington recipe.
We personally love this version, not being fans of liver ourselves. We came across this dish at a winery, and can say it pairs perfectly with a crisp white wine!
Related Party Food: Spinach & Feta Triangles / Spinach Cob Loaf
What You’ll Need
- Mushrooms – Medium-large open flat mushrooms work well. Sub with portobello, Swiss brown, shiitake or a combination to mix up the flavours.
- Cheese – Triple cream brie melts perfectly into the mushroom mixture. Sub with camembert, cream cheese or ricotta. It’s fine to use low fat variations.
- Fresh Herbs – Fresh parsley is necessary for the pate! It really helps bring it all together. For an extra herbaceous punch, we’ve also added thyme. Sub with lemon thyme or rosemary.
- Walnuts – Lightly roasted, these add a little extra creaminess alongside the cheese. Sub with cashews.
- Onion – White onions or shallots work well!
- Olive Oil & Butter – Make sure to use high quality extra virgin olive oil to bring the flavour together. If ‘sealing’ the dip, add melted salted butter.
Great Alternative Ways To Use Mushroom Pate
- Add to mashed potato, for a decadently creamy side dish.
- Make it a pasta sauce! Mix with penne, orecchiette or even spaghetti.
- Use in a beef wellington recipe as a replacement for duxelles.
- Make bruschetta, spread on top of crusty bread and top with chopped tomatoes with a sprinkling of salt and pepper.
- Use to stuff chicken breasts and turn it into a main.
- Spread on sandwiches to add another layer of depth to a work lunch!
Wandercook’s Tips
- To Serve – Serve with crusty bread, crostini, rice crackers, biscuits, corn tortillas or vegetable sticks. Anything you can use to dip really!
- Dry Mushrooms? If the mushrooms are cooking off quickly and getting a little dry, add an extra dash of water or sherry etc.
FAQs
Mushroom pate is just mushrooms, onion, herbs, cheese and olive oil. There’s no meat in mushroom pate – so it’s perfect for those who don’t eat pate because of the liver.
If using a potted top for the pate, it will last around 3 days in the fridge. You can also freeze mushroom pate, just pop it in an airtight container for up to a month or two. You don’t want to freeze it for two long, as it will start to lose the flavour intensity over time.
Mushroom pate can easily be made vegan. Swap out the brie cheese for vegan cheese, cashews, walnuts or butter beans. If you want to seal the top, use extra virgin olive oil instead of butter.
Variations
- Porcini Salt – Add 1/2 tsp of porcini salt for extra mushroom zing!
- Spice – Sprinkle a little cayenne pepper or chilli flakes to add some heat.
- Bacon or Pancetta – Fry up a slice or two of bacon or pancetta to add a salty kick.
Serve alongside these impressive sides:
★ Did you make this recipe? Please leave a comment and a star rating below!
Ingredients
- 300 g mushrooms chopped, 10.5oz or around 10-12 flat, portobello or Swiss brown
- 100 g brie 1/2 wheel / 3.5oz, chopped roughly, sub camembert, ricotta or cream cheese
- ½ onion chopped
- ½ cup walnuts 45g / 1.6oz, roasted and chopped
- 6 tsp garlic chopped
- ½ cup parsley fresh and chopped
- 4 tbsp olive oil extra virgin
- 2 tbsp thyme fresh, sub rosemary
- 2 tbsp water or sherry, port or red wine
- Salt and pepper to taste
Optional:
- 3 tbsp butter melted to seal if not eating immediately
Instructions
- Drizzle half of the olive oil into a large frying pan over medium heat.4 tbsp olive oil
- Add in the garlic and onion and fry for a few minutes until translucent. Throw in the mushrooms, thyme and the remaining olive oil. Fry for 5 minutes to slowly cook down the mushrooms.300 g mushrooms, ½ onion, 6 tsp garlic, 2 tbsp thyme, 4 tbsp olive oil
- Pour in the water, chopped walnuts, parsley, salt and pepper. Toss together, and continue to fry for another few minutes to warm the walnuts. The parsley should turn a nice bright green.½ cup walnuts, ½ cup parsley, 2 tbsp water, Salt and pepper
- Switch off the heat and place your pieces of brie on top of the mushroom mix. It should start melting quickly from the remaining heat, so after around 15-30 seconds, mix through until well combined.100 g brie
- Transfer to a processor or medium bowl (if using a stick blender) and blend pate until smooth. For a coarse dip, skip this step.
- Transfer to a ramekin, and smooth off the top. Serve with crusty bread or savoury crackers. If not eating straight away, pour melted butter on top to seal, then place in the fridge and store for up to 3 days.3 tbsp butter
Recipe Notes
- To Serve – Serve with crusty bread, crostini, rice crackers, biscuits, corn tortillas or vegetable sticks. Anything you can use to dip really!
- Make it Vegan – Swap out the brie cheese for vegan cheese, cashews, walnuts or butter beans. If you want to seal the top, use extra virgin olive oil instead of butter.
- Dry Mushrooms? If the mushrooms are cooking off quickly and getting a little dry, add an extra dash of water or sherry etc.
- Porcini Salt – Add 1/2 tsp of porcini salt for extra mushroom zing!
- Spice – Sprinkle a little cayenne pepper or chilli flakes to add some heat.
- Bacon or Pancetta – Fry up a slice or two of bacon or pancetta to add a salty kick.
- Storage – It will last around 3 days in the fridge. You can also freeze for up to a month or two.
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Nutrition
6 Comments
Bryan Cuttet
24/12/2023 at 5:27 amWill it naturally set in fridge I added port and the mixture wasn’t loose but it was wet a bit
Wandercooks
24/12/2023 at 8:04 amIt should firm up a bit in the fridge once the cheese cools, but still be a nice paste-like consistency. 🙂
Elaine Jermyn
15/02/2022 at 4:18 pmCan you freeze this Mushroom Pate ?
Wandercooks
15/02/2022 at 4:35 pmHey Elaine, you can, although it won’t be quite the same taste / texture as brie doesn’t freeze great but it’s most definitely doable. If you can avoid it, eat it fresh or keep it in the fridge. 🙂
Jodie-Anne
15/12/2021 at 10:39 pmHi Ladies, this recipe looks lovely and I will try it this weekend. I just have one question please. Do you leave the skin on the brie cheese or cut it off?
Wandercooks
16/12/2021 at 9:55 amHey Jodie-Anne! That’s completely up to you. We left them on, as they get whizzed up with the blender anyway and didn’t notice them in the final dip. 🙂 Have fun cooking and hope you enjoy! 😀