Mushroom Paté
Mushroom Paté
Ingredients
- 300 g chestnut mushrooms
- 50 g butter, divided (25g for frying, 25g for topping)
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- as needed salt
- as needed pepper
- 1 tablespoon soy sauce
- 1-2 sprigs thyme
- 2 tablespoons cream cheese
Instructions
- 1
Clean the chestnut mushrooms and slice them into medium-thick pieces.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 10 min
- 4
Remove the mushroom mixture from the heat and allow it to cool for a few minutes.
⏱️ 5 min
- 5
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.
⏱️ 3 min
- 6
Spoon the paté into a dish or jar.
⏱️ 2 min
- 7
Melt the remaining 25g of butter and carefully pour it over the top of the paté in the dish or jar.
⏱️ 1 min
- 8
Refrigerate the mushroom paté for 1-2 hours before serving to allow it to set and for the flavors to meld.
⏱️ 60 min
- 9
Enjoy your homemade mushroom paté!
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Paté
- 300 g chestnut mushrooms
- 50 g butter, divided (25g for frying, 25g for topping)
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- as needed salt
- as needed pepper
- 1 tablespoon soy sauce
- 1-2 sprigs thyme
- 2 tablespoons cream cheese
Instructions
- 1
Clean the chestnut mushrooms and slice them into medium-thick pieces.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 10 min - 4
Remove the mushroom mixture from the heat and allow it to cool for a few minutes.
⏱️ 5 min - 5
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.
⏱️ 3 min - 6
Spoon the paté into a dish or jar.
⏱️ 2 min - 7
Melt the remaining 25g of butter and carefully pour it over the top of the paté in the dish or jar.
⏱️ 1 min - 8
Refrigerate the mushroom paté for 1-2 hours before serving to allow it to set and for the flavors to meld.
⏱️ 60 min - 9
Enjoy your homemade mushroom paté!