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.