Mushroom Pate Recipe

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
• Ultra Processed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

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.

Variations

1. Mixed Mushroom Blend: Use a mix of wild mushrooms like shiitake, oyster, or porcini for a deeper, more robust flavour.
2. Herby Twist: Swap tarragon for thyme, rosemary, or parsley to change up the herb profile.
3. Garlic Lovers: Add an extra clove of garlic or roasted garlic for a sweeter, richer taste.
4. Vegan Option: Replace quark with silken tofu or cashew cream to make the recipe plant-based.
5. Nutty Addition: Stir in a tablespoon of finely chopped walnuts or pine nuts for added texture and a nutty flavour.

FAQ

1. Can I freeze mushroom pâté?
Yes, you can freeze it in an airtight container for up to three months. Thaw it in the fridge overnight and give it a good stir before serving.

2. How long does it keep in the fridge?
Stored in an airtight container, it will last up to 4-5 days in the fridge.

3. What can I serve with mushroom pâté?
It’s delicious spread on crackers, crusty bread, or served as a dip with vegetable sticks. It also pairs well with toasted sourdough.

4. Can I make it smoother or chunkier?
Absolutely! Blend it longer for a smoother consistency or pulse briefly to keep some texture.

5. Can I make this ahead of time?
Yes, it’s even better when made a day ahead, as the flavours deepen while chilling in the fridge.

6. What’s a good substitute for quark?
You can use low-fat cream cheese, Greek yoghurt, or even ricotta as a substitute.

7. Does the type of mushroom matter?
The combination of chestnut and white mushrooms works well, but you can experiment with other varieties to find your favourite mix.

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