Quick & Easy Mushroom Pâté
Preparation time
Cooking time
Total time
Mushroom Pate a versatile starter for friends with many dietary requirements. The recipe can be adapted to serve vegans, vegetarians and lactose intolerant friends. A fantastic picnic, starter, sandwich filling, pot luck or baked potato filling recipe.
Recipe type: Starters
Cuisine: French
Servings: 4-6
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 clove garlic (optional)
  • 1 leeks, chopped
  • 1 teaspoon dried thyme
  • 500g chestnut or any mixed mushrooms (Oysters, Portobello and Chanterelle mushrooms), sliced
  • 2 tablespoons soya sauce
  • 1 tablespoon sherry or champagne wine vinegar
  • 250-500g cream cheese (Philadelphia)
  • Salt and pepper to taste, if needed
  1. Add the olive oil to a large frying pan.
  2. In a food processor or by hand chop the onion, leek and garlic (if using).
  3. Remove the onion mix from the food processor and process or chop the mushrooms, setting them aside.
  4. Add the onion and leek mixture to the frying pan and gently sweat until the onion and leek becomes translucent, this will take about 5 minutes.
  5. Add the mushrooms to the pan with the thyme and stir well to combine the ingredients together.
  6. Cook until the water is released from the mushrooms and the mixture turns a dark brown colour. This will take about 10-15 minutes depending on your chosen mushrooms.
  7. Stir often to prevent the mixture from burning.
  8. Add the soya sauce and vinegar and stir well, for a minute or so, taste and add salt and pepper if needed.
  9. At this point you can remove the pate from the pan and serve warm or cold with crackers to vegans or dairy free friends.
  10. For a creamy version allow the mushroom mixture to cool and combine the cream cheese with the mushroom mixture.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/quick-easy-mushroom-pate/