Wild Mushroom Pate Recipe

Name: Wild Mushroom Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 shallots, minced (or 1 medium onion); salt, to taste; 12 ounces mixed wild mushrooms, chopped; 2 garlic cloves, minced; ¼ cup dry white vermouth or ¼ cup dry white wine; 2 tablespoons soy sauce; 10 ounces goat cheese; ¼ cup chopped fresh herb (such as parsley, thyme, marjoram, chives, or mint); ½ cup walnuts, toasted; fresh ground black pepper, to taste; rustic bread, thinly sliced and toasted (Italian or French)

Servings: persons

3 tablespoons olive oil
3 shallots, minced (or 1 medium onion)
salt, to taste
12 ounces mixed wild mushrooms, chopped
2 garlic cloves, minced
¼ cup dry white vermouth or ¼ cup dry white wine
2 tablespoons soy sauce
10 ounces goat cheese
¼ cup chopped fresh herb (such as parsley, thyme, marjoram, chives, or mint)
½ cup walnuts, toasted
fresh ground black pepper, to taste
rustic bread, thinly sliced and toasted (Italian or French)

1
Heat the oil in a large saute pan over medium heat.
2
When the oil is hot, add in the shallot with a pinch of salt; saute until it begins to look translucent, about 2 minutes.
3
Add in the mushrooms; saute until they begin to give off some liquid, 3-4 minutes.
4
Add in the garlic; saute until the mushrooms are dry, about 4 minutes.
5
Add in the vermouth, along with the soy sauce; cook until the pan is dry, about 2 minutes.
6
Transfer the mushrooms to the bowl of a food processor along with the goat cheese, herbs, and walnuts.
7
Process in short bursts just to coarsely chop and mix the ingredients; leave the mixture chunky.
8
Spoon the pate into a decorative bowl and serve immediately with the toasted bread.
9
*This will keep, covered and refrigerated, for up to 3 days; let it sit at room temperature for 1 hour to warm up before serving.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 shallots, minced (or 1 medium onion), salt, to taste, 12 ounces mixed wild mushrooms, chopped, and more.

Yes, Wild 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.

That's it — enjoy your meal!

Wild Mushroom Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions