Mushroom Pate



"A delicious hors d'oeuvre that you can make ahead and refrigerate for entertaining. This is great spread on toasted baguettes or water crackers with cracked black pepper. It comes from Betty Rosbottom's Cooking School Cookbook - Columbus, Ohio."

Original recipe yields 7 servings
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Nutritional

  • Serving Size: 1 (74.4 g)
  • Calories 215.6
  • Total Fat - 18.3 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 53.2 mg
  • Sodium - 624 mg
  • Total Carbohydrate - 1.1 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.4 g
  • Protein - 11.7 g
  • Calcium - 180.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.2 mg

Step 1

Melt 2 Tablespoons of the butter in a medium-sized skillet over high heat.

Step 2

When it is hot, add the chopped mushrooms and sautè 2 to 3 minutes,.

Step 3

Add the garlic and the 1/4 cup scallions (white part of green onion) and sautè 1 minute more.

Step 4

Add the chicken stock and cook over high heat until all the liquid has evaporated, 4-5 minutes.

Step 5

Let the mushroom mixture cool to room temperature.

Step 6

In a mixing bowl, combine the cream cheese and the remaining 2 tablespoons of butter (**This step may also be done in a food processor if you prefer a smoother texture).

Step 7

Add the cooled mushroom mixture, 2 Tablespoons of the green onions tops (or chives), salt and pepper; mix well.

Step 8

Put mixture into a 1-cup decorative bowl or crock.

Step 9

Cover with plastic wrap and refrigerate at least 2 hours.

Step 10

This can be prepared up to one day ahead.

Step 11

To serve, sprinkle the patè with the remaining Tablespoon of chopped green onion tops (or chives).

Step 12

Serve with toast points, toasted baguette slices, or crackers (water crackers with cracked black pepper are our favorites).

Tips & Variations


  • I chop our mushrooms fine by hand because we like a little texture to our pate, but if you like a smoother texture I might suggest that you use a food processor when you combine it with the cream cheese.
  • I use low-fat cream cheese and do not add the second 2 Tablespoons of butter and it still tastes marvelous!

Related

Tisme

Ohh My, this is good tucker Mate! This recipe was just the ticket to use up some leftover mushroom's from Christmas, and I am so glad I found this so I can make more over summer! I did substitute with a few things that I had leftover from Christmas... e.g. Rosemary Butter for normal butter, added a few fresh herbs from the garden and a dash of wine when cooking the mushrooms. I blitzed everything to make a paste, and this turned out so well. The flavour of the mushrooms and garlic were subtle but paired so well together. This paste was superb spread on some plain water crackers. I just couldn't stop at one, oh and adding a slice of cheese or brie ... well ..."I was in heaven" (all I missed was the wine!) I think this recipe would even work stirred through pasta! This served on a cheeseboard with a glass of the old vino, would make for the perfect night! This is so easy to make..... So people give it a whirl, you will not be disappointed! Note: I did tried it stirred through some pasta, and it was fantastic.

review by:
(31 Dec 2022)