Mushroom Pâté is an easy, light, yet very flavorful vegetarian pâté recipe that can be enjoyed by everyone. Just a few simple ingredients, such as sautéed fresh mushrooms, garlic, rosemary, creamy ricotta, and seasonings, are all it takes to create the perfect appetizer.

Mushroom pate garnished with fresh rosemary

This mushroom pate recipe is a great way to use up any leftover mushrooms you have. It is also the perfect party appetizer, or just for hanging out on your deck on a Saturday evening with drinks and your husband, like I do.

I make this on a regular basis, and I think you’ll find it is just as tasty as any meat-based pâté. I prepare it a day or two ahead of the weekend, and it keeps well in a sealed, airtight container when refrigerated for up to one week.

Holding a crostini topped with mushroom pâté

Best mushrooms for pâté

I don’t have a specific preference of the kind of mushrooms to use. I used brown mushrooms such as cremini mushrooms because I enjoy their flavor, which is more robust than button mushrooms. I often like to explore the offerings at the farmers’ market for inspiration.

A combination of various mushrooms, such as cremini mushrooms, porcini mushrooms, chestnut mushrooms, shiitake mushrooms, or wild mushrooms like oyster mushrooms or hen of the woods, would also add delicious complexity to the pâté.

An overhead view of creamy pate with crusty bread, pickles and tomatoes

Dried mushrooms

If you can’t find or don’t want to use fresh mushrooms, dried mushrooms are a good substitute. Just rehydrate them in hot water and use just like fresh. Strain the soaking liquid and keep to use in soups or stews.

Ricotta substitute

If you don’t like or can’t find ricotta, cream cheese is a good substitute. Simply leave it at room temperature until softened to lock in its savory flavor. If you would like to make this pâté vegan, there are many good dairy-free options available for purchase.

Vibrant red pepper relish in a white bowl

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

Steps and ingredient for making mushroom paté

I like to use a really good extra virgin olive oil to cook the mushrooms, as they absorb the flavor well. If the mushrooms release excess liquid, cook until it evaporates. Brown them over medium heat, then add shallots, garlic, fresh rosemary, salt, and pepper. This mixture is then simply blended with ricotta cheese to achieve a creamy texture.

Serving tip

Use the pâté as a dip for vegetables, a sandwich filling, or add to a blended soup.

Low fat option

Use low-fat ricotta for a healthier, low-fat alternative.

Optional additions to Mushroom Pâté

Truffle oil and different fresh herbs such as thyme, basil, oregano, or fresh parsley. Nutritional yeast is a delicious addition for protein and adds a savory, almost nutty flavor.

Leftover mushroom pâté and freezing

You can mix it with hot pasta or noodles or freeze it. To freeze, wrap it well in an airtight container and store it for up to 2 months. Defrost in the fridge.

Yield: 2 cups/235 grams

Mushroom Pâté

A jar of mushroom pâté on a slate board with cherry tomatoes, cheese and bread

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

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


  • 2 tablespoons extra virgin olive oil
  • 1 pound (453 grams) mushrooms, I used cremini, roughly chopped
  • 3 ounces (85 grams) shallot, finely chopped
  • 1 garlic clove, grated
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 sprig fresh rosemary, finely chopped
  • 1 cup/8 ounces (226 grams) ricotta


  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.


* 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



Serving Size


Amount Per Serving Calories 194Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 19mgSodium 198mgCarbohydrates 13gSugar 5gProtein 10g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.