This mushroom pate came together rather unexpectedly this year. We were having our parents over for Christmas dinner and I was talking my mum through the menu on Christmas Eve when she announced that she loves pate, just not any made with livers. Starting into a fridge full of Christmas food the mushrooms jumped out! What started as an emergency make quickly turned into a great success.
For this recipe, I use a combination of dried porcini mushrooms and fresh chestnut mushrooms, but this will work well with almost any mushroom mix you have to hand. The dried porcini are rehydrated first, adding a deep, earthy flavour, while fresh mushrooms give body and softness. Other varieties work just as well, so it is an easy recipe to adapt depending on what is available.
The base is built by gently softening shallots in butter, then adding garlic and thyme for warmth and aroma. The mushrooms are cooked until well softened and full of flavour, allowing any excess moisture to cook off. Brandy is then added and flamed, removing the sharpness of the alcohol and leaving behind a subtle richness that lifts the whole dish without overpowering the mushrooms.
Once blended until smooth, full fat cream cheese is added to give the pate its creamy, spreadable texture. After a short rest in the fridge, it firms up just enough to hold its shape while staying light and smooth. It is ideal served with crusty bread, toast, or crackers, and works equally well as a festive starter or a simple lunch.
Rich, comforting, and surprisingly versatile, this mushroom pate delivers all the satisfaction of a classic pate without using liver, making it a crowd pleaser even for those who usually avoid pate altogether.
Mushroom Pate
Ingredients
- 300 g mushrooms
- 1 shallot
- 1 tsp thyme leaves
- 1 clove garlic
- 30 g butter
- 100 ml brandy
- 250 g full fat cream cheese
Instructions
- heat the butter in a frying pan until it is gently foaming and add the shallots allowing them to soften
- add the mushrooms, thyme and garlic and fry until the mushrooms are well cooked
- add the brandy and flame – continuing to cook until most of the liquid has evaporated
- add the pan contents to a food processor and blend until smooth and then add the cream cheese and continue to blend until it is thoroughly combined
- Place into a suitable dish (I use a small oval pie dish), cover with clingfilm and chill in the fridge for a couple of hours before serving
