Creamy mushroom pâté

Prep 40 min
Total 1 hour 40 min

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
1/2 cup
unsalted butter
garlic cloves, sliced
shallots, thinly sliced
227-g pkg
sliced cremini mushrooms
2 113-g pkgs
shiitake mushrooms, stems removed and sliced
1/2 cup
4 tsp
4 tsp
fresh thyme leaves
1/4 tsp


  • 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.


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

How to clean mushrooms

Issue: October 2015

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Photo credit: Photo, Sian Richards.

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