Rustic Mushroom Pâté

“A great pâté is always decadent and delicious.” Dean & Deluca.

Pâtés are the ultimate versatile food that can add a dash of excitement to any meal. Served with some freshly baked bread and a salad, it will provide a comforting lunch at short notice – this pâté tastes great the next day! It is a perfect match for a picnic and can be served as a canapé with some bubbly. Pâté is the reliable allrounder that will cheer up your inner child. 

Why are Mushrooms good for you?

Mushrooms are a great fungi to add to your diet as they are: fat-free, low-sodium, low-calorie and cholesterol-free. They are a great source of fibre, vitamins and minerals and are known to be both antibacterial and anti-inflammatory. They act as a probiotic – especially when eaten raw – feeding your friendly bacteria in the gut. Being rich in antioxidants, mushrooms are considered to be cleansing and can improve oxygenation and immunity. Mushrooms are also one of the rare non-animal sources of Vitamin D which could be of great benefit in fighting Covid.

About this Pâté

This ‘Rustic Mushroom Pâté’ is truly delicious and flavoursome. Mushrooms being meaty, gives this pâté a decadent texture – I tell my daughter that it is chicken liver pâté! 😉 You can use up your leftover mushrooms that already look a bit sad. It is a simple recipe that doesn’t require much skill. Make it ahead of time, allowing the flavour to intensify.


  • Make it vegan! Exchange the butter and cream cheese for a vegan alternative. 
  • Add some spice with a few pinches of chilli flakes along with the garlic.
  • Add some blue cheese (such as gorgonzola or stilton) to your pâté for a tasty twist.
  • Make it more luxurious by adding a bit of truffle oil.
  • Add some roasted walnuts for a more nutritious version.

Rustic Mushroom Pâté

  • Servings: 3-4
  • Difficulty: easy
  • Print

This 'Rustic Mushroom Pâté will enchant you with its rich flavour and its decadent texture.


  • 70g butter – room temperature
  • 75g onion – chopped
  • 250g mushroom – chopped
  • 4 thyme sprigs – leaves only
  • 2 garlic clove – chopped or crushed
  • 120g cream cheese
  • 1/2 – 1 tbsp lemon juice (I use 1tbsp)
  • 1/4 tsp grated nutmeg
  • 1tbsp chopped parsley


  1. Heat 20g of the butter in a pan on medium high heat. Add the chopped onions and sweat for around 8min until soft – don’t let them brown.
  2. Add the chopped mushrooms, thyme leaves and garlic. Season with salt and pepper. Cook for 10min. Take the pan from the hob and let cool for 10min.
  3. Put the mushrooms with the remaining butter (50g), cream cheese, lemon juice, nutmeg and parsley into a food processor. Pulse until you get your desired consistency – this will take around 1min. Do this in 20sec intervals. Between each interval, scrape the sides down with a spatula. Once done, season with salt and pepper.
  4. Transfer to a dish and let cool for at least 30min. It tastes even better the next day.
  5. Serve with crusty bread and a salad. Enjoy!

You may also like
Roasted Red Pepper Hummus
Beetroot Rosemary Chips
Stilton & Honey-Thyme-Pear Paté 
Smoked Salmon Pâté

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