Mushroom Pate – a delicious recipe with mushrooms, water, cream cheese, sweet butter, fresh rosemary, white pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash the mushrooms and cut into halves.
2
Puree the mushrooms with the 4 cups of water in a blender or food processor.
3
In a large saucepan, bring the mixture to a boil and then simmer for half an hour.
4
Strain the mixture, separating the thicker mushroom portion from the liquid.
5
Reserve the mushroom portion.
6
Simmer the liquid again until it is reduced to about 1/2 cup.
7
Set aside the reduction/glaze.
8
While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a large spoon.
9
Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate.
10
The pate can be refrigerated for up to 7 days.
11
Serve with crackers or toast points.
12
Enjoy!
648
kcal
Calories
62
g
Fat
13
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 lbs mushrooms (your choice), 4 cups water, 1 lb soft cream cheese (2 8-oz. pkgs.), 1/4 lb soft sweet butter (1 stick), and more.
Yes, Mushroom Pate falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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