Mushroom Pâté is easy, light, yet very flavorful vegetarian pâté recipe that can be enjoyed by non vegetarians. Sautéed mushrooms are flavored with garlic, rosemary and creamy ricotta. Serve on crusty bread and you have wonderful spring and summer appetizer.
 
Mushroom pâté served with charcuterie cheeses and pickles
 
 
I love mushrooms, pretty much in any application and one of my favorite appetizer dishes is pâté and my favorite way to eat is antipasti-style. It’s a great way to eat for entertaining, or just hanging out on your deck on a Saturday evening with drinks and your husband, like I did.
 
Mushroom pâté spread on a crusty piece of bread
A healthy and lighter, vegetarian alternative to the classic liver pâté, I made this pâté this weekend to serve with antipasti along with Italian roasted red pepper relish (recipe link below) and the 2 pair perfectly together on a piece of toasted bread.
 
Italian roasted red pepper relish with mushroom pâté

What goes well with this mushroom pâté?

I like to serve it cold cuts like prosciutto and I made a fabulous and easy Italian Roasted Red Pepper Relish (< click text for recipe link) that you can see in the picture above I topped the pâté with on crusty bread along with some baby cornichons (pickles). Now THAT was a good bite.

Serving tip

Use the pâté as a spread for vegetable or meat sandwiches.

Low fat option

Use low fat ricotta for a low fat, healthier option

 

Mushroom pâté from overhead garnished with fresh rosemary

What are the best mushrooms to  use?

There is no mushrooms I would consider to be better over any. I used cremini because I like the flavor and they do have more flavor than button, but they can be used. I like to see what’s at the Farmers market for inspiration. A mix of different mushrooms would also be really delicious like wild mushrooms or shiitake and oyster.

 

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Yield: 2 cups

Mushroom Pâté

Mushroom Pâté

Sautéed mushrooms with garlic, rosemary and ricotta is delicious vegetarian appetizer.

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound (453 grams) mushrooms, I used cremini, roughly chopped
  • 3 ounces (85 grams) shallot, finely chopped
  • 1 garlic clove, grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 sprig fresh rosemary, finely chopped
  • 8 ounces (226 grams) ricotta

Instructions

  1. To a large sauté pan over medium heat, add the oil and heat until it starts to slightly ripple. Add the mushrooms and cook until they start to brown, stirring. (see note) Add the shallots and sauté, until they begin to soften, 3-4 minutes. Add the garlic, rosemary, salt and pepper stir and cook for 2 minutes. Set aside to cool for 10 minutes.
  2. Add the mushroom mix to a food processor along with the ricotta and blend until smooth, taste for seasoning. 
  3. Transfer to ramekins or container with a lid and refrigerate for 30 minutes until set.

Notes

* Will keep up to 1 week in a sealed container refrigerated.

You must use a large enough pan so the mushrooms are not crowded and cook in a single layer. If not, they will release a lot of liquid and steam instead of brown.

Nutrition Information:

Yield:

4

Serving Size:

1/4 cup

Amount Per Serving: Calories: 187Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 193mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 10g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.