What is Pâté?
I’ve always been a lover of pate, brussels pate in particular but its seriously high in calories, and it’s very easy to overeat! Pâté is traditionally made using liver and seasonings. That’s why when I heard about mushroom pate I was very intrigued to try it. Mushroom pate is something that I’ve struggled to find in shops and I had to make the dish myself in order to try it out. I tried several different recipes that were either very long and complicated or they contained ingredients nobody has ever heard of before, which just doesn’t sit well with me. I like quick, easy and memorable recipes so I took the components of recipes I liked and created my own healthy, low calorie mushroom pate recipe.
Do you have a diet restriction?
This recipe is an awesome choice if you have the one of the following diet restrictions:
- Vegetarian
- Gluten Free
- Nut Free
- Low GI
Step 1: Chop the mushrooms
To start with, roughly chop 125g of white button mushrooms and 125g of chestnut mushrooms. If you can’t get either type of mushroom, don’t worry, most small mushrooms will be perfectly acceptable. I found when testing this recipe that it’s pretty difficult to make this dish look visually appealing and when I used just white mushrooms the pate looked too pale and chestnut mushrooms made the pate too dark. Using a mix of both gave a more palatable complexion but most mushrooms taste very similar.
Step 2: Get cooking
Put your mushrooms in a large frying pan or wok and roughly chop one whole white onion and 3 cloves of garlic. Place these in your pan as well along with 2 tsp of tarragon, ¼ tsp of salt and ⅛ tsp of pepper and saute with a splash of water or oil for 10 minutes until the mushroom and onions have softened and shrunk.
Step 3: Blend into a Pâté
Let the mixture completely cool and transfer to a blender. You don’t need anything fancy. I’m currently still using a £15 blender from Asda as a backup and that worked just fine for this recipe, however it’s worth noting that I would not recommend this blender if you are looking to buy one. Add 150g of quark to the blender and blend until the pate reaches your desired consistency, i like mine well blended but not quite smooth. This part is completely down to preference.
Transfer your mushroom pate to a small serving dish and chill in the fridge for 2 hours to set. Serve with toast, crusty bread or crackers.
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Mushroom Pate
Equipment
- blender
Ingredients
- 125 g chestnut mushrooms
- 125 g white mushrooms
- 2 tsp tarragon
- ¼ tsp salt
- ⅛ tsp pepper
- 150 g fat free quark
- 1 onion
Instructions
- roughly chop mushrooms, onion and garlic, add to a pan with tarragon, salt and pepper. Saute for 10 minutes.
- Leave cooked mushrooms to cool completely
- Transfer mushroom and onion mix to a blender and add the quark. Blend until desired consistency.
- Chill in the fridge for 2 hours before serving.
