My mother kept a jar of some kind of mushroom spread in the fridge for most of my childhood. Do it. I never paid much attention to it until I was gone and couldn’t find anything like it anywhere. This recipe is close to what I remember, but the port and orange zest take it somewhere more interesting than plain. It goes on crackers, yes, but also on toast with a fried egg, or stirred into a bowl of pasta when you don’t have much else. Freeze it in ice cube trays and drop cubes into soups through the winter. Button mushrooms work fine and cost almost nothing.
How to Make Easy Mushroom Pâté
Cooking down the mushrooms
Slice them thin and cook over medium heat until all the liquid has evaporated and they’re starting to brown. This takes longer than you think. True story. Rushing this step leaves the pâté watery.
The port and orange
Add both after the mushrooms have browned, then let the liquid cook off completely before blending. The orange zest goes in with the juice; don’t skip it. 
Easy Mushroom Pâté
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
This rich and earthy mushroom pâté is perfect with crackers or toast. It also freezes well for adding to soups and sauces.
Ingredients
- 1 lbs (454 g) button mudshrooms (champignons)
- 2 tbsp butter or ghee
- 2 sprigs thyme
- 2 tsp ground black pepper
- 2-3 tsp sea salt
- 1/2 orange zest and juice
- 1/4 cups (60 ml) port
- 1 oz (20 g) butter or ghee
Instructions
- Brush off any dirt from mushrooms and slice them finely.
- Heat 1 tablespoon of butter in a large saucepan over medium heat. Add mushrooms, thyme, pepper, and salt. Cook, stirring, until the mushrooms have browned and wilted.
- Add orange juice, zest, and port. Cook for one minute, stirring, to reduce the liquids. Add extra salt if desired. Remove from heat.
- Using a stick blender, blend the mushrooms until smooth (or leave slightly coarse if preferred). Divide the pâté between 2 ramekins, or spread 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.
Notes
- For a smoother pâté, strain the cooked mushrooms before blending to remove any excess liquid.
- To enhance the umami flavor, use a mix of cremini and shiitake mushrooms.
- Freeze the pâté in ice cube trays for portion control and easy addition to soups or sauces.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 3
- Protein: 5
- Cholesterol: 30
Frequently Asked Questions
Can I use a different type of mushroom?
Cremini or a mix of wild mushrooms will give a deeper flavor. Button mushrooms are mild, which makes the pate approachable, but feel free to experiment with whatever looks good at the store.
What can I use instead of port?
A dry sherry or Madeira works well. You could also use red wine in a pinch, though port’s sweetness is part of what balances the earthiness of the mushrooms.
How long does the pate last in the fridge?
Sealed with a layer of melted butter on top, it keeps for up to 5 days. Without the butter seal, plan to eat it within 2 to 3 days. It also freezes well for up to a month.
