Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

35 mins
3 hrs
3 hrs 35 mins


Ingredient Checklist


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

  • 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.

  • 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.

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


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; fat 10g; cholesterol 31mg; saturated fat 6g; carbohydrates 2g; mono fat 3g; protein 2g; sodium 138mg; iron 0.2mg.