Mushroom Pâté 8.000

(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

May 13, 2019

“In the countryside, everyone has a saucisson sec in the cellar,” says a French friend of author Ann Mah; a frequent traveler there, she confirms that charcuterie such as air-dried sausage, rillettes and terrines are practically synonymous with a cocktail dinner (apéro dinatoire). If, however, you’re in the mood for something a little lighter, this mushroom pâté is earthy, rich, and meaty – without the meat.

Make Ahead: The pâté can be stored, refrigerated, for up to 4 days.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes 1 1/2 to 2 cups

Ingredients
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 small shallot, chopped
  • 2 stems fresh thyme
  • Pinch crushed red pepper flakes, or more as needed
  • 1 pound fresh mushrooms (such as portobello, cremini or shiitake), cleaned, trimmed and coarsely chopped
  • 3 tablespoons dry sherry
  • Fine sea salt
  • Freshly ground black pepper
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1 tablespoon cream cheese

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Directions

Heat the butter and 2 tablespoons of the oil in a large skillet over medium-low heat. Stir in the garlic and shallot; cook for about 5 minutes, or until softened. Add the thyme sprigs and crushed red pepper flakes; cook for 1 minute.

Add the mushrooms and the remaining 1 tablespoon of oil. Increase the heat to medium; continue to cook for 6 to 8 minutes, stirring occasionally, until the liquid released from the mushrooms has almost evaporated. Add the sherry and season lightly with salt and black pepper. Cook for 10 minutes more, or until all the liquid in the pan has evaporated. Let cool.

Discard the thyme stems, then transfer the mushrooms to a food processor along with the parsley. Pulse until finely chopped. Add the cream cheese and pulse just until incorporated.

Taste and add more salt, black pepper and/or crushed red pepper flakes, as needed. The pâté is ready to serve or it can be refrigerated in an airtight container for up to 4 days.

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Recipe Source

Adapted from "Apéritif: 100 Recipes for Drinks and Snacks," by Rebekah Peppler (Clarkson Potter, 2018).

Tested by Jacob Brogan.

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