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Mushrooms and thyme are a classic duo that are often paired together in French cooking, which makes it perfect for this Mushroom Paté, too! Savory mushrooms, cooked to perfection, are mixed with thyme and a few other ingredients to create a mouthwatering spread.
It’s wonderful with crackers and on bread and it also makes a really great spread on toast for an easy breakfast, too, since all the work is in the cooking of the mushrooms beforehand. While this makes a great alternative to paté, it’s actually more of a tapenade since the ingredients all come from plants.
The first step is to cut and sauté the mushrooms. I used cremini here, but you can use whichever kinds you like. I find that plain button mushrooms just don’t have as much flavor as some of the other varieties though, so I tend to go for the more flavorful ones.
This does make a big batch, so cut the recipe in half if you’re in need of an appetizer for a smaller gathering. But, as I said, it’s also great for breakfast so the leftovers can be enjoyed after the party is over, too.
Onion and garlic also flavor the mushrooms, giving them a more complex flavor. Then to hold the mixture together is some seasoned breadcrumbs. This adds a savory quality, but it also adds body to the spread, keeping in a spreadable form.
The last step before serving is to run this through the food processor for a fine texture that glides easily over bread.
I love to have this on whole wheat toast and it’s divine on some sliced baguette. But, there are so many ways to enjoy this unique, vegetarian Mushroom Paté.
Mushroom Paté
Yield(s): 32 servings
35m prep time
16m cook time
25 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, coarsely chopped
- 2 lbs fresh mushrooms, finely chopped
- 4 cloves garlic, pressed
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 cup seasoned bread crumbs
- 2 tablespoons lemon juice
- salt and pepper to taste
Preparation
- Heat oil in large skillet over medium heat. Add onion and cook for 6 minutes. Add mushrooms and cook for 10-15 minutes more or until mushrooms are browned and liquid is cooked off. Add garlic and cook for 2 minutes.
- Remove from heat and add remaining ingredients. Let cool for 20 minutes.
- Add mixture to food processor and mix until smooth paste forms. Taste and add more salt and pepper if desired.
- Serve with crusty bread, crackers, or pita chips. Store leftovers in the refrigerator for up to 5 days.
Recipe adapted from The Spruce Eats.