Creamy mushroom pâté



40 min


1 h 40 min

Creamy mushroom  pâté

Photo, Sian Richards.

Rich and delicious, this vegetarian spread is a test kitchen favourite. You can make this pâté up to 2 days ahead.


  • 1 14-g pkgs dried lobster mushrooms or mixed mushrooms , crumbled
  • 1/2 cup sherry
  • 1/2 cup unsalted butter
  • 4 garlic cloves , sliced
  • 4 shallots , thinly sliced
  • 227-g pkg sliced cremini mushrooms
  • 2 113-g pkgs shiitake mushrooms , stems removed and sliced
  • 1/2 cup cream cheese
  • 4 tsp lemon zest
  • 4 tsp fresh thyme leaves
  • 1/4 tsp salt


  • DRIZZLE dried mushrooms with sherry in a small glass bowl. Partially cover with plastic wrap. Microwave on high until mushrooms are soft and liquid has been absorbed, about 2 min.
  • MELT butter in a large frying pan over medium-high. Add garlic, shallots and dried and fresh mushrooms. Cook until mushrooms soften and turn dark golden brown around the edges, 20 to 25 min.
  • TRANSFER to a food processor. Whirl until mushrooms are puréed. Add cream cheese, lemon zest, thyme and salt. Season with fresh pepper. Continue whirling until pâté is very smooth and creamy, scraping down sides as needed, 3 to 5 min.
  • SCRAPE pâté into a serving dish. Lay a piece of plastic wrap directly on surface of pâté. Refrigerate until chilled and firm, about 1 hour. Serve with thinly sliced dark rye bread or crostini and pickles.

How to clean mushrooms

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Nutrition (per tbsp)

  • Calories
  • 81,
  • Protein
  • 3 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 5 g,
  • Fibre
  • 3 g,
  • Sodium
  • 40 mg.
  • Good source of
  • Vitamin B6