Mushroom Pâté

By Leslie Blythe Mushrooms puréeing, Sautéing

May 30, 2023

This Mushroom Pâté is something my daughter Zoe had recently at Borough Market in London. She raved about it and she doesn't even really like mushrooms. This recipe is the copycat version. I have to say, it's absolutely fabulous. Here is the recipe.

There is a sign that gives suggestions on how to use this pâté..

Delicious smothered on fantastic fresh baked bread with a big mug of tea (who on earth would drink tea with mushroom pâté?! Only in the UK! ) or a glass of wine. You know what I’m drinking!

Melt in the mouth chicken - bake chicken breasts with the mushroom pâté
hidden in the middle and wrapped in pancetta for a lovely quick supper.

Wonderful in a picnic - use it as a dip with fresh crudités and crusty bread.

Try melting it over new potatoes or as a stuffing in a baked potato.

For homemade cannelloni with a twist, mix with some quickly blanched chopped spinach leaves and fill the cannelloni shells with the mixture, finishing with a delicious homemade tomato sauce, béchamel and a generous sprinkle of parmesan.

It mixes beautifully with wild rice.

Let it melt over a sizzling pork chop or a char grilled steak.
Make your own beef Wellington using the pâté to cover the beef and bake in your homemade pastry.

Simply on toasted crusty bread.

Prep: 15 mins
Cook: 10 mins
Yields: Makes about 1¼ cup of Mushroom Pâté

Ingredients

2 tablespoons butter

8 ounces brown mushrooms, roughly chopped

1 large portobello mushroom, roughly chopped

2 tablespoons shallot, chopped

1 teaspoon fresh sage, chopped

1½ teaspoon thyme or winter savory, chopped

1 teaspoon soy sauce

1 teaspoon tamari

2½ teaspoon lemon juice

2 tablespoons whole wheat bread crumbs

3 tablespoons cottage cheese (2%)

Directions

1If you are making your own breadcrumbs, heat up a pan to medium heat. Cut your bread into thin slices and dry out in the pan. In a food processor, grind toasted bread until you have coarse breadcrumbs. Set aside.

2In a small pan, melt butter. Add shallot, mushrooms, sage and thyme, and sauté for 2-3 minutes. Add soy sauce and tamari. Cook for an additional 5 minutes, until the mushrooms are softened and have released some of their juice. Remove from heat and add lemon juice.

3Cool down mushroom mixture.

4Once the mushroom mixture is cool, combine mushrooms, breadcrumbs and cottage cheese in food processor and blend until smooth. If the mixture is too thick, add water 1 tablespoon at a time for the perfect consistency.

Mushroom Paté Recipe was modified by My Second Breakfast.
Borough Market

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