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Clean the chestnut mushrooms and slice them into medium-thick pieces.

Heat 25g of butter in a large pan over medium heat. Add the finely chopped onion and sliced garlic and sauté for 3-5 minutes, stirring frequently, until softened and fragrant.

Add the sliced mushrooms to the pan. Season with salt and pepper, add the 1-2 sprigs of thyme, and pour in 1 tablespoon of soy sauce. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and softened.

Remove the mushroom mixture from the heat and allow it to cool for a few minutes.

Transfer the cooled mushroom mixture into a food processor or blender cup, along with 2 tablespoons of cream cheese. Blitz until the mixture is smooth.

Spoon the paté into a dish or jar.

Melt the remaining 25g of butter and carefully pour it over the top of the paté in the dish or jar.

Refrigerate the mushroom paté for 1-2 hours before serving to allow it to set and for the flavors to meld.

Enjoy your homemade mushroom paté!


Clean the chestnut mushrooms and slice them into medium-thick pieces.

Heat 25g of butter in a large pan over medium heat. Add the finely chopped onion and sliced garlic and sauté for 3-5 minutes, stirring frequently, until softened and fragrant.

Add the sliced mushrooms to the pan. Season with salt and pepper, add the 1-2 sprigs of thyme, and pour in 1 tablespoon of soy sauce. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are browned and softened.

Remove the mushroom mixture from the heat and allow it to cool for a few minutes.

Transfer the cooled mushroom mixture into a food processor or blender cup, along with 2 tablespoons of cream cheese. Blitz until the mixture is smooth.

Spoon the paté into a dish or jar.

Melt the remaining 25g of butter and carefully pour it over the top of the paté in the dish or jar.

Refrigerate the mushroom paté for 1-2 hours before serving to allow it to set and for the flavors to meld.

Enjoy your homemade mushroom paté!
