Simple Mushroom Pate

A delicious easy to make vegetarian pate

Course Appetizers, Canapes, Snacks

Cuisine Worldwide

Keyword mushroom pate, simple mushroom pate, vegetarian pate

Prep Time 10

Cook Time 20

Setting Time 2

Total Time 30

Servings people

Calories 303kcal

Author AnotherFoodBlogger

Slice mushrooms & shallots. Chop thyme and crush garlic.
Cook mushrooms, shallots, garlic & thyme in butter on medium heat for 10-12 mins until they just start to caramelize and excess water has dehydrated
Allow to cool slightly and blend in food processer
Add cream cheese, pinch of salt & pepper and blend until smooth
Place in ramekin or jars and leave in the fridge to cool for minimum 1 hour
Make jelly and add to the top of the pate (after they have chilled) and leave jelly to set for 2 hours in the fridge before serving

Bloom gelatin aka place in cold water for 5 minutes
Add sugar, wine & vinegar to a saucepan and on medium heat bring to a simmer
Simmer for 8 minutes, remove from the heat and allow to cool/partially set whilst the mushroom pate sets in the fridge
Pour the jelly over the pate and allow to set in fridge for minimum 2 hours

I used shiitake mushrooms as I like their earthiness but you can use any type you like
you can add a little truffle or truffle oil to the blended mix to add extra flavour the pate
add a slice or 2 of bacon if you can’t live without meat! Just drain the fat as best as possible before adding to the mix
mushroom pate will keep for about 5 days covered in the fridge