Easy 20 Minute Mushroom Pate

Mushroom pate in ramekin with broken butter seal.

Easy 20 Minute Mushroom Pate

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!

Course Appetiser, Side Dish, Snack

Cuisine Australian

Prep Time 5

Cook Time 15

Total Time 20

Servings ramekin

Calories 1653kcal

Author Wandercooks

Cost $10

Equipment

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

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.

Nutrition