Best Mushroom Pâté Recipe

I must say, this pate is truly a stellar dip in every way. Taking care to saute the mushroom mixture on low heat is crucial when using pure butter to avoid burning, so I made sure to handle it with care. To elevate the flavors, I decided to incorporate a splash of white wine and simmered the mushrooms slowly for about 45 minutes. While I didn't roast the garlic this time (the weather was too warm for that), I opted for minced garlic added to the mushrooms. Although I plan to try it with roasted garlic next time, this version was still absolutely delightful. This pate exudes a gourmet quality that is perfect for elegant gatherings or wine tastings. It's a definite must-try for those seeking sophisticated flavors.

We tried a dish at a winery that inspired me to recreate it at home. This recipe was a perfect match. I made some personal adjustments to suit my taste preferences - I toasted the walnuts in a skillet and sautéed 4 cloves of garlic with the veggies instead of roasting them first. I deglazed the pan with 1 tsp of balsamic vinegar and used miso paste to reduce the salt content to my liking. Overall, a fantastic base recipe that turned out delicious, even with my tweaks.

Review: This recipe is simply amazing! It left me and everyone else unable to stop eating. As someone who often forages wild mushrooms (not for the faint of heart), I'm constantly seeking new and inventive ways to prepare them. The dish allows for endless possibilities with various nuts and mushrooms, all of which turn out delicious! A quick tip on handling mushrooms: 1. Use a paper towel to wipe them clean and remove any debris. 2. Discard the stems as they can be tough and affect the texture of the final dish. 3. Start by cooking the mushrooms on medium-high heat with a mix of butter and oil to caramelize them, intensifying their flavor. Lower the heat later on and add non-salted liquids like wine or sherry, along with water as needed, to tenderize and finish the cooking process. I’d like to mention the quantity of walnuts in the recipe—it seems to be around 1 cup of whole walnuts, not chopped or diced. Adjust your measurements accordingly, and be cautious not to burn the walnuts while cooking.

This recipe was incredibly easy to make vegan - I simply swapped out the butter for a high quality vegan vegetable butter. The taste and texture were absolutely perfect, matching or even surpassing dishes I've had at 5-star restaurants in Los Angeles. I'll definitely be making this again and again. The first time, I used a ceramic ramekin and had some trouble getting it out, but the next time I lined it with plastic wrap and it popped right out.

I usually don't enjoy mushrooms due to their texture, but I love the flavor. However, I was determined to find a good vegetarian pate for my upcoming party. This recipe was amazing. Initially, I would rate it as a 3-star when I combined the walnut mixture and mushrooms, but then I decided to experiment by adding about 1 tablespoon of half and half. This elevated the dish significantly in my opinion. I also added a splash of lemon juice while sauteeing the mushrooms to balance out the earthiness, but I was cautious since I'm not very experienced with cooking mushrooms. I'm not sure if the lemon juice made a significant impact on the final product, but it turned out absolutely fantastic.

This dish was absolutely fantastic! Being vegan, I substituted olive oil for butter and used a mix of cremini, shitake, and white button mushrooms that I had on hand. I divided them into three small Pyrex dishes (coated with PAM), and they came out quite easily. One of the best things about this recipe is that you can prepare it in advance - I'm still enjoying the leftovers on Day 3, and it just keeps getting tastier with each passing day!

Absolutely stunning dish! It can be enjoyed hot or cold. My children adore it when I encase it in puff pastry and bake it until beautifully golden. I've tried both walnuts and pecans, and they both complement it perfectly. If you're not a fan of the earthy flavor or the taste of dirt, be sure to thoroughly wash, not just wipe, the mushrooms. We also recommend sautéing the mushrooms for an extended period to enhance their natural sweetness. Cooking low and slow truly yields exceptional results.

Wow! I had the incredible opportunity to receive wild mushrooms from a highly skilled mushroom forager neighbor. I cooked them and the result was absolutely amazing! I paired them with goat cheese on sourdough toasts. Instead of walnuts, I used pine nuts after accidentally burning the walnuts. Note to self: watch them closely next time! Thank you for the wonderful recipe!

I really enjoyed this recipe. I added an extra tablespoon of olive oil to make the nuts more like a paste, and I sprinkled some garlic salt at the end. I used a mix of mushrooms - Oyster, exotic, and portobellos - that I could find. The consistency wasn't as creamy as the first time I made it, and I'm not sure what caused the difference. Next time, I might try adding a bit of sherry or balsamic vinegar towards the end of cooking to enhance the flavor.

This dish was fantastic! It's perfect for bringing to a party as it's easy to prepare. I roasted a whole garlic bulb since I didn't have puree on hand, and I also included a splash of wine. Next time, I might need to simmer it longer to reduce the liquid. Serving it with toasted French bread was a great combination, and the flavors were absolutely delicious!

One great aspect of this recipe is its flexibility. I opted to boost the amount of mushrooms to a pound and improvised with the ingredients I had available. I decreased the butter to 1/4 cup plus one tablespoon, and added more roasted garlic paste, shallots/onions, salt, pepper, and herbs. It's crucial to avoid over-browning the walnuts; I might experiment with almonds or almond meal next time. I plan to incorporate wine, Marsala, or brandy into the mushroom mixture for added depth. Despite attempting to use lemon juice, I found its impact on the flavor to be minimal.

This dish is absolutely delicious and simple to prepare. It makes for a fantastic appetizer option for any party.

I reduced the amount of butter and oil, but the dish turned out to be fantastic. I opted for maitake mushrooms instead of shiitake (just my personal preference). Served with crackers, it made for a delightful appetizer.

Great recipe, really useful.

This dish was fantastic! I combined fresh button mushrooms and reconstituted shiitakes for a delicious twist. Since my friend from Book Club is vegan, I swapped the olive oil for plant-based butter. The flavors were amazing, and it's best enjoyed at room temperature.

Delicious, what can I say! The appetizers were fantastic for New Year's Eve celebration! Wishing everyone a Happy New Year!

This dish was enjoyable, although I found it to be quite rich due to the high fat content in the recipe. If I prepare it again, I plan to reduce the amount of butter by half and eliminate the use of olive oil entirely. Additionally, I incorporated an additional cup of chopped walnuts into the mixture after blending, which significantly improved the texture. I prepared this as a vegetarian side dish to complement the foie gras served at a semi-formal dinner.

I absolutely adored it! A fantastic tip is to stir in some cream sherry towards the end of the mushroom cooking process to let it simmer down. Plus, it holds up great when frozen.

I substituted coconut oil for butter in this recipe due to dietary restrictions, and it turned out great! I believe you can experiment with various combinations of mushrooms and herbs to create a tasty dish. It was delicious and satisfying!

A vegetarian twist on traditional chopped chicken liver. Easy yet scrumptious.