Dress up your charcuterie spread with a homemade mushroom pate recipe. The savory vegetarian pate is ideal for spreading on toasted baguette slices or scooping up with crudites.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cut off mushroom stems even with caps; discard stems. Lightly rinse mushrooms; gently pat dry with paper towels. Finely chop mushrooms.

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  • In a large skillet melt 2 tablespoons butter over medium heat. Cook mushrooms in hot butter about 5 minutes or until mushrooms are tender and most of the liquid has evaporated. Carefully add wine to skillet; cook about 2 minutes more or until most of the liquid has evaporated.

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  • In a medium bowl combine mushrooms, cream cheese, the softened butter, rosemary, garlic, salt, and pepper. Beat with an electric mixer on medium speed until nearly smooth. Cover and chill for 3 to 24 hours.

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  • Serve pâté on toasted baguette slices with lemon wedges or as part of a charcuterie platter.

Tips

Prepare as directed through Step 3, except cover and store in the refrigerator for up to 1 week. Serve pâté as directed.

Lighten Up:

For a lighter recipe, use reduced-fat cream cheese.

Nutrition Facts

109 calories; 10 g total fat; 6 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 31 mg cholesterol; 138 mg sodium. 2 g carbohydrates; 0 g fiber; 2 g protein; 0 g trans fatty acid; 0 mg iron;

Reviews (2)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
01/20/2016
This is the easiest and most tasty recipe. I get requests to make this from people who don't even like mushrooms!
Rating: Unrated
03/19/2013
This is an absolutely awesome recipe! I used it to make swiss patty melts and it was fantastic on those too. :) My husband and son love this stuff and it doesn't stay around long. I use button mushrooms instead of Portobello though.