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I’ll be completely honest with you – this easy mushroom pâté recipe isn’t going to win any beauty contests on Instagram. LOL It’s not the prettiest dish I’ve ever photographed, and I won’t be racking up thousands of likes based on visuals alone. But here’s the thing: it is absolutely delicious, and that’s exactly why it deserves a spot on my blog. Sometimes the most humble-looking dishes deliver the biggest flavor punch, and this earthy, rich, utterly crave-worthy vegetarian pâté is proof of that. If you’re a mushroom lover like me, you’ll want to add the best mushroom pâté to your repertoire alongside other mushroom favorites like my Boursin Cheese Stuffed Mushrooms and Cream of Mushroom Soup En Croute. Trust me when I say that what this pâté lacks in photogenic qualities, it more than makes up for in taste.
Ingredients
This simple yet elegant mushroom pâté appetizer comes together with just six wholesome ingredients:
MUSHROOMS – The star of the show! Mushrooms are incredibly nutritious, packed with B vitamins (especially riboflavin, niacin, and pantothenic acid), selenium, copper, and potassium. They’re also one of the few plant-based sources of vitamin D, particularly when exposed to sunlight. Research has shown that mushrooms contain powerful antioxidants like ergothioneine and glutathione, which may help protect cells from damage and support immune function. Plus, they’re naturally low in calories and fat while being rich in umami flavor, making them perfect for creating a luxurious spread without the guilt.
ONION – Adds sweetness and depth to the pâté. Onions are rich in antioxidants, particularly quercetin, and contain compounds that may support heart health and reduce inflammation. They’re also a good source of vitamin C, B vitamins, and potassium.
GARLIC – Brings aromatic complexity and a subtle bite. Garlic has been celebrated for its health benefits for centuries, containing allicin and other sulfur compounds that may support cardiovascular health and immune function. It’s also rich in manganese, vitamin B6, and vitamin C.
BUTTER – Used both for sautéing and creating a classic sealed top. While butter does contain saturated fat, it also provides fat-soluble vitamins A, D, E, and K. Used in moderation, it adds incredible richness and flavor.
LIGHT CREAM CHEESE – Creates the perfect creamy, spreadable texture while keeping the recipe lighter than traditional pâtés. Cream cheese adds protein and calcium while the “light” version reduces calories and fat content by about 30% compared to regular cream cheese.
FRESH THYME – This aromatic herb is the perfect complement to mushrooms. Thyme contains thymol, a compound with antimicrobial properties, and is a good source of vitamin C, vitamin A, and manganese. It adds a subtle earthy-floral note that enhances the overall flavor profile.
Note: For more detailed nutritional information about mushrooms, see this research on mushroom health benefits from the National Institutes of Health.
Ingredient Substitutions
Mushrooms – While white button or cremini mushrooms work beautifully, feel free to experiment! A mix of mushrooms (shiitake, oyster, or portobello) will add complexity and deeper flavor. Just avoid overly watery mushrooms.
Onion – Yellow onion is traditional, but you can substitute with shallots for a more delicate, sophisticated flavor. Red onion will work in a pinch but may add a slightly sharper taste.
Garlic – Fresh is always best, but in an emergency, you can use ¼ teaspoon garlic powder per clove. Avoid garlic salt as you’ll be seasoning separately.
Butter – You can use olive oil for sautéing if preferred, though the sealed butter top is traditional and helps preserve the pâté. For dairy-free, use vegan butter or high-quality olive oil throughout.
Light Cream Cheese – Regular cream cheese works perfectly if you’re not concerned about calories. For a dairy-free version, try cashew cream cheese or a plant-based cream cheese alternative.
Fresh Thyme – Dried thyme can substitute at a ratio of 1 teaspoon dried per 1 tablespoon fresh. Rosemary or sage would also work, though they’ll change the flavor profile significantly.
How to Make Mushroom Pâté
Chef’s Note:
This is a spreadable pâté – not the usual loaf style that you slice. That doesn’t take away from the taste. As a matter of fact, it makes this a creamier option and one that is great as a sandwich spread too. I’ve even used this when making Beef Wellington in lieu of mushroom duxelle. Talk about a recipe that can be used multiple ways!
Step 1: Prep Your Mushrooms Clean your mushrooms using a damp paper towel or mushroom brush – avoid soaking them as they’ll absorb water and become soggy. Slice or roughly chop them into relatively uniform pieces so they cook evenly. The size isn’t critical since you’ll be processing them later, but roughly ½-inch pieces work well. Just remember to keep a couple of slices for the garnish.
Step 2: Sauté the Aromatics Heat one tablespoon of butter in a large non-stick skillet over medium-high heat. Once the butter is melted and beginning to foam, add the onions and garlic. Sauté for 3-5 minutes, stirring often to soften the vegetables and prevent them from burning. You want them translucent and fragrant, not browned.
Step 3: Cook the Mushrooms Add the mushrooms, soy sauce, and thyme to the skillet and cook for a couple of minutes, stirring to combine. Season with salt and pepper to taste. Continue to cook for another 8 minutes, stirring occasionally. (Total cooking time: 10 minutes). The mushrooms will release their liquid, then reabsorb it as they cook down, becoming deeply flavorful and concentrated. Remove from the heat and let cool for a couple of minutes – this prevents the cream cheese from melting too much when you process everything.
Step 4: Process Until Smooth Transfer all but a couple of slices of the mushroom mixture to a food processor along with the cream cheese. (Save those two mushroom slices for garnish – they’ll make your pâté look more appetizing!) Process until smooth and creamy, scraping down the sides as needed. You’re looking for a spreadable consistency similar to hummus.
Step 5: Chill and Seal Scrape the mushroom pâté into a small crock, ramekin, or in a cocotte like I did. Smooth the top with a spatula or the back of a spoon. If using, top with a slice or two of the reserved cooked mushrooms for visual interest. Melt the remaining tablespoon of butter in the microwave for 10-15 seconds until just liquid. Carefully spoon the melted butter over the pâté to create a seal – this is a classic French technique that helps preserve the pâté and adds richness. Refrigerate for at least one hour until the pâté is chilled through and the butter layer is solid.
NOTE: If you are watching your saturated fat intake or just don’t want the added calories, you can omit the butter on top of the pureed mixture…you won’t hurt my feelings!
Step 6: Serve Remove from the refrigerator about 10 minutes before serving to allow it to soften slightly. Serve with crackers or toasted baguette slices for spreading.
How to Serve Mushroom Pâté
This versatile mushroom pâté appetizer shines in so many settings! It’s an absolute showstopper for holiday entertaining – serve it as part of a Thanksgiving or Christmas appetizer spread alongside cheese, nuts, and dried fruit. It’s also a sophisticated option for dinner parties, wine nights, or cocktail hours.
Looking for a delicious Meatless Monday option? This vegetarian pâté is packed with umami and so satisfying that even dedicated meat-eaters won’t miss having a traditional meat-based pâté. Unlike traditional liver pâté, this mushroom pâté without liver is perfect for vegetarian guests or anyone looking to incorporate more plant-based meals into their rotation.
For serving, you have plenty of options:
- Crackers – Water crackers, whole grain crackers, or fancy artisanal crackers all work beautifully
- Toasted baguette slices – Slice a baguette into ½-inch rounds, brush with olive oil, and toast until golden
- Crostini – Similar to baguette slices but typically smaller and crunchier
- Fresh vegetables – Cucumber rounds, endive leaves, celery sticks, or bell pepper strips for a lighter, lower-carb option
- Pita chips – Either store-bought or homemade
You can also get creative and use the pâté as a filling for stuffed mushrooms or as a spread in sandwiches and wraps!
Storage Tips
Refrigerator: Store the mushroom pâté in an airtight container or keep it sealed in its original crock with plastic wrap pressed directly against the surface. It will keep for up to 5
days in the refrigerator. The butter seal helps preserve freshness, so try to keep it intact until you’re ready to serve.
Freezer: While you can freeze this pâté for up to 2 months, I don’t generally recommend it. The texture can become slightly grainy when thawed due to the cream cheese. If you do freeze it, thaw overnight in the refrigerator and give it a good stir before serving.
Make-Ahead Tip: This pâté actually tastes better the next day after the flavors have had time to meld, making it perfect for advance preparation. Make it up to 2 days before your event for optimal flavor and minimal day-of stress.
Frequently Asked Questions
I’d Love to Hear From You!
Have you tried this mushroom pâté recipe? I’d absolutely love to know how it turned out for you! Did you make any creative substitutions? Serve it at a party? Please leave a comment below and rate the recipe – your feedback helps me and helps other home cooks decide if this recipe is right for them.
If you loved this recipe, please consider giving it a 5-star rating!
More Easy Appetizer Recipes for Two
If you enjoyed this mushroom pâté, you’ll love these other delicious appetizer recipes perfect for two:
- Cast Iron Scallops – Elegant, restaurant-quality scallops ready in minutes
- Halloumi Fries with Honey, Chili Flakes C Sesame – Crispy, squeaky, and addictively delicious
- Southwestern Egg Rolls – Crispy exterior with a flavorful Tex-Mex filling
- Macadamia Crusted Shrimp – Tropical-inspired and incredibly impressive
- Crab Cake Sliders – Mini but mighty seafood bites
Mushroom Pâté Recipe: Easy, Creamy s Delicious
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Cups sliced mushrooms (about 8 oz.)
- 2 Tbsp Unsalted butter, divided
- ½ Small Onion, finely chopped
- 2 Garlic cloves, chopped
- 1 Tbsp Soy Sauce
- 2 Sprigs fresh thyme
- 2 ½ Tbsp. Light cream cheese
- Pinch of Kosher Salt and a few grinds of black pepper
Instructions
- Clean your mushrooms and slice or roughly chop them.
- Heat one tablespoon of butter in a large non-stick skillet over medium high heat. Add the onions and garlic and sauté for 3-5 minutes. Stir often to soften the veggies.
- Add the mushrooms, soy sauce and thyme and cook for a couple of minutes.Season with salt and pepper and continue to cook for another 8 minutes.(Total: 10 minutes). Remove from the heat and let cool for a couple of minutes.
- Add all but a couple of slices of the mushroom mixture to a food processor along with the cream cheese. Process until smooth. (Save the two mushroom slices for garnish)
- Scrape the mushroom pate into a small crock or cocotte. Smooth the top. Top with aslice or two of cooking mushrooms (optional). Melt the remaining tablespoon of butter in the microwave for a few seconds. Spoon over the paté and refrigerate for at least an hour until the paté is chilled and the butter is solid. Serve with crackers orbaguette slices.
