Description
An easy, creamy, and savory mushroom pâté that’s perfect as a vegetarian appetizer or spread. Packed with rich umami flavor and ready in under 30 minutes.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 2 cloves garlic, minced
- 250 g (9 oz) mushrooms, chopped (button or field mushrooms)
- 1 tbsp soy sauce
- 1/2 tsp dried thyme
- 1 tbsp brandy or cognac (optional)
- 1/4 cup walnuts, toasted
- 100 g (3.5 oz) cream cheese
- Salt and pepper, to taste
Instructions
- Heat olive oil in a frying pan over medium heat.
- Add diced onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add chopped mushrooms and cook until they release their moisture and start to brown, about 8–10 minutes.
- Stir in soy sauce, thyme, and brandy (if using). Cook for another 1–2 minutes until the liquid reduces slightly.
- Remove from heat and let the mixture cool slightly.
- Transfer to a food processor with toasted walnuts and cream cheese. Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Refrigerate until ready to serve. Serve with crackers or crusty bread.
Notes
- Use a mix of mushrooms like button, Swiss brown, or field for added depth of flavor.
- Chill before serving for a firmer texture.
- Make ahead and store in the fridge for up to 5 days.
- Omit brandy for an alcohol-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop, Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 tbsp
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
