Easy Mushroom Pate
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2.67 from 3 votes

Easy Mushroom Pâté

The mushroom Pâté can be served alongside your favourite crackers or toasted bread, but is also great for freezing as a paste and adding to soups, stews and sauces. You can use slow cooked or confit duck leg meat in the recipe - just add 1/2 cup of white wine at the start.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 -4


  • 500 g button mudshrooms
  • 2 tbsp butter or ghee
  • 2 sprigs thyme
  • 2 tsp ground black pepper
  • 2-3 tsp sea salt plus extra to taste
  • 1/2 orange, zest and juice
  • 1/4 cup port
  • 20 g butter or ghee


  • Brush off any dirt from mushrooms and slice them finely.
  • Heat 1 tablespoon butter in a large saucepan over medium heat and add mushrooms, thyme, pepper and salt. Cook stirring until the mushroom have browned and wilted.
  • Add orange juice, zest and port and cook for a further minute or so, stirring, for the liquids to cook down. Add extra salt if desired. Remove from heat.
  • Using a stick blender, blend mushrooms until smooth (or leave it lightly coarse if you prefer). Divide pâté between 2 ramekins - or spread one serve into an ice cube tray if using for sauces, and allow to cool.
  • Melt butter or ghee and pour over the top of the pâté. Allow to set before serving.
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