Mushroom Pâté With Cream Cheese
A traditional pâté is a savory spread derived from the French word paste. Typically it is made from organ meats such as pork liver or chicken liver, but in this case mushrooms make an excellent substitution! This version is made with firm raw mushrooms and is loaded with savory flavor, texture and fresh herb and lemon taste.
An alternate version of this easy mushroom pâté is to season with thyme, and frying the mushrooms, before blending up fast in a food processor.
A perfect party appetizer, serve it as a spreadable pate for crostini or as a warm and melty dip with crusty bread.
Mushroom Pâté Recipe Ingredients
This mushroom pate recipe starts with a simple marinade for your raw mushrooms then adds additional savory herbs and creamy cheese to create a delicious appetizer!
Prep 20 minutes | Chilling Time 30 minutes
Ingredients
- 2 cups finely chopped mushrooms (raw)
- 1 teaspoon salt
- ½ tablespoon lemon juice
- 1½ teaspoons olive oil
- 1-2 sprigs freshly chopped Italian parsley
- 1-2 dashes oregano
- 2½ tablespoons cream cheese
Instructions
- In a medium bowl combine, chopped mushrooms, salt and lemon juice, stir gently to combine, let sit for approximately 30 minutes.
- Drain well and squeeze out excess moisture but do not rinse.
- Place back in bowl and add olive oil, chopped parsley, oregano and cream cheese, fold gently to combine. Chill for approximately 30 minutes if desired or even overnight. Serve with crackers, bruschetta or Crusty Italian Bread. Enjoy
