Wild Mushroom Pate

Total Time:
3 hr 40 min
20 min
3 hr
20 min

about 3 cups

  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots
  • 2 teaspoons minced garlic
  • 8 ounces wood ear or shiitake mushrooms, stems trimmed, wiped clean and coarsely chopped
  • 8 ounces fresh morel mushrooms, stems removed, wiped clean, and coarsely chopped
  • 8 ounces fresh chanterelle mushrooms, stems trimmed, wiped clean and coarsely chopped
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh parsley leaves
  • 1 teaspoon truffle oil
  • 4 ounces softened cream cheese
  • 4 ounces softened goat cheese
  • Toast points and crackers, accompaniment
  • In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes. Add the parsley and truffle oil and cook for 30 seconds.

  • Transfer to a food processor. Process with the cheeses until well combined. Adjust seasoning, to taste. Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours.

  • Serve chilled with toast points and crackers.

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4.7 9
Easy to make, and quite tasty. I'm planning to use it in a beef wellington recipe, and I think it will be great (instead of traditional pate). I just used the assorted mushroom pack at Wegmans instead of buying the specific mushrooms. Also, I don't have truffle oil on hand, so I used olive oil and truffle salt instead. Still came out well! item not reviewed by moderator and published
Have made this twice using 'shrooms as specified, as well as best assortment available – it's a keeper for any occasion, any guest or host. item not reviewed by moderator and published
This was a huge hit at my progressive dinner party. There was more than half left over and each couple was glad to take left overs home with them. Used Crimini, Shitake, and Maitake because that's what my local mushroom house had fresh. Added 1/2 ounce dried Morels softened in water. This had a very rich mushroom flavor which we all loved. Considering some people don't like a strong goat cheese flavor and wasn't sure of the other diners tastes, I adjusted the goat cheese to cream cheese ratio based on other reviews. I personally think the original ratio would have been fine. Next time I will use the original ratio And there certainly will be a next time. item not reviewed by moderator and published
I love this pate and have made it for several parties. I put it on toasted baguette slices and top them with slices of cornichon for a passed app Everyone always LOVES it. I can never make a recipe without altering it a little (the chef in me) and with this one I reduced the goat cheese a little, and used some re-hydrated dry wild mushrooms. Yum. The kids loved it too! item not reviewed by moderator and published
Only problem with this recipe is that morels are available fresh in the spring and chantrelles are fresh in the fall. One of these mushrooms will have to be dried or frozen. That said, good recipe! item not reviewed by moderator and published
Delicious! I love mushrooms and goat cheese, which I admit you need to to enjoy this recipe! The truffle oil adds an earthy flavor. Overall 5 stars! item not reviewed by moderator and published
Although the mushrooms smelled wonderful as they were sauteing, the final result was a disappointment. item not reviewed by moderator and published
I've made this recipe multiple times and it is super easy (if you can find all of those fresh mushrooms). I've even used dried morels soaked in white wine and it was tasty. item not reviewed by moderator and published
Fantastic flavor and easy and quick to make. Tried it, with some variation of my own, and it was a hit at two recent gatherings. Everyone wanted the recipe. item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen