The Easiest Mushroom Pâté Ever

The Easiest Mushroom Pâté Ever

If you're after a super easy way to use some of our gourmet mushrooms, this is the recipe for you. It works brilliantly for a quick canapé at Xmas, or any time of year really.

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  • Serves

    4–6 as a starter

  • Prep time

    10 mins

  • Cook time

    10 mins + chilling

Works best with

Any mushroom; stronger flavoured ones such as freckled chestnut or shiitake give a deeper flavour

Ingredients

  • 1 punnet of mixed mushrooms (approx 200g)
  • 20g butter
  • 2-3 garlic cloves, crushed
  • 200g vegan cream cheese
  • Salt & pepper
  • Dash Somerset cider brandy or calvados (optional, but highly recommended)

Method

  1. Chop the mushrooms
  2. Melt the butter in a frying pan
  3. Add the mushrooms & garlic, frying for approx 10 minutes, until all the moisture has evaporated
  4. If you’re using the cider brandy / calvados, throw a dash in near the end of the cooking to allow the alcohol to evaporate off
  5. Leave to cool for 5 minutes
  6. Add the mushrooms to a food processor & blitz - leave a few chunks if you want a chunky pâté, or blitz until totally smooth if that’s more your thing
  7. Add the cream cheese to the food processor & blitz until well blended
  8. Season to taste (we like it peppery) - you can add an additional tsp of cider brandy / calvados now too if you fancy it
  9. Spoon into a bowl of your choice, and leave to cool
  10. Once cool, cover & pop it in the fridge for at least an hour to allow the flavours to develop
  11. Serve with crostini, toast, sourdough, rye flatbreads or whatever takes your fancy

falfungi tip

Keep cooking the mushrooms until their liquid has properly evaporated. Too much moisture will give you a loose, watery pâté.

The pâté will keep in the fridge for a week.

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