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Mushroom Pâté

Mushroom Pâté

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I am not very creative when it comes to appetizers.  I usually go with a cheese plate, or something light such as an assortment of marinated olives.  This outrageous recipe for a vegetarian Mushroom Pâté has become the It appetizer at our house.  

I developed this recipe for the Mushroom Channel as well as for our vegetarian friends, even though, our meat loving friends devour it.  I use dried porcini as I love their intense flavor as well as fresh cremini mushrooms.  After cooking the mushrooms along with aromatics until flavorful the mixture if processed into a cream pate along with creme fraiche and a touch of bourbon or mushroom stock.  

This pate is a star on its own as a snack, as well it is the perfect addition to a dinner party.  Did I mention, people are always surprised when they realize it is made from mushrooms.

Recipe:  Mushroom Pâté


0.5 ounces dried porcini

2 cups boiling water

2 tablespoons ghee plus some extra for topping the pate

1/3 cup shallots, chopped

1 large clove of garlic, chopped

1 pound cremini mushrooms, cleaned, stems removed, thin slices

1 large sprig of fresh thyme, leaves only

2 tablespoons bourbon or mushroom stock

1 tablespoon creme fraiche or sour cream – can omit if dairy free

salt, to taste

fresh cracked black pepper, to taste


small pickles


red onion, finely minced

water crackers

How To:

In a small bowl place the porcini with the hot water.  Let sit for 15 minutes.  Then drain well.

In a large frying pan melt the ghee.

Add the shallot to the ghee and cook until soft over low heat, about 3 – 5 minutes.

Add the cremini mushrooms and porcinis to the pan and continue cooking over low heat until caramelized and soft, stirring often.  This step will take about 15 – 20 minutes.

Stir in the garlic and thyme.  Cook for 3 minutes.

Add the bourbon or stock to the pan, then stir to deglaze the pan.

Set aside and let cool.

Place the mixture into the food processor and blend until very smooth.

Season to taste with salt and pepper.

Add the creme fraiche or sour cream and blend again.

Place into a serving container.  Pour a small amount of melted ghee over the top of the pate.

Cover with a lid or wrap and place in the refrigerator for at least 4 hours before serving.



disclaimer:  This post is a collaboration between the Mushroom Channel and Chez Us.  All content and photos are my own and were not influenced by other parties.  We appreciate our readers supporting sponsors that allow us to create exciting content for Chez Us.

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Sunday 19th of November 2023

Not oats…auto correct. Wanting to make sure it’s 5 oz dried porcini not .5 oz, which is the standard amount in one little bag :)

Denise Woodward

Sunday 19th of November 2023

I hate auto correct - ha! Good catch ... it is suppose to be .5 ounces. Thanks!


Sunday 19th of November 2023

Just to be sure…the mushroom oats is with 5 oz porcini not .5? Thank you!

Brian @ A Thought For Food

Monday 7th of September 2015

I have fond memories of my mom making mushroom pate and it's still one of my favorite things that she makes. This one looks so wonderful! Heading over to check out the recipe.

Jennifer Farley

Monday 7th of September 2015

I love the sound of mushroom pate! I've made chicken liver pate but never a vegetarian version and this sounds like it would be such a great alternative. I have several friends who don't eat meat.