Name: Easy 20 Minute Mushroom Pate Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: French
Ingredients: 300 g mushrooms, chopped (10.5oz or about 10-12 flat, portobello or Swiss brown mushrooms); 100 g brie, roughly chopped (1/2 wheel / 3.5oz; can substitute camembert, ricotta, or cream cheese); ½ onion, chopped; ½ cup walnuts, roasted and chopped (45 g / 1.6oz); 6 tsp garlic, chopped; ½ cup fresh parsley, chopped; 4 tbsp extra virgin olive oil; 2 tbsp fresh thyme (can substitute rosemary); 2 tbsp water (or substitute sherry, port, or red wine); Salt and pepper, to taste; 3 tbsp butter, melted (to seal if not eating immediately)

Jump to Recipe

Introduction

This easy 20-minute mushroom pâté is a creamy, flavorful spread perfect for any occasion. Combining earthy mushrooms with creamy brie and crunchy walnuts, it’s a versatile appetizer that pairs beautifully with crusty bread or savory crackers.

A white textured ramekin shows a two-layer spread; the bottom layer is grayish-brown with a slightly coarse texture and flecks of green herbs mixed in, filling most of the ramekin, while the top layer is a smooth, solid yellow layer covering about one-third of the spread and garnished with a small sprig of green parsley. The ramekin sits on a wooden cutting board with toasted brown bread slices beside it, each slice spread with the same grayish-brown mixture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g mushrooms, chopped (around 10-12 flat, portobello, or Swiss brown)
100 g brie, roughly chopped (about ½ wheel; can substitute camembert, ricotta, or cream cheese)
½ onion, chopped
½ cup walnuts, roasted and chopped (45 g)
6 tsp garlic, chopped
½ cup fresh parsley, chopped
4 tbsp extra virgin olive oil
2 tbsp fresh thyme (or substitute rosemary)
2 tbsp water (or sherry, port, or red wine)
Salt and pepper, to taste
3 tbsp butter, melted (optional, to seal if not eating immediately)

Instructions

Step 1: Drizzle half of the olive oil into a large frying pan over medium heat.
Step 2: Add the chopped garlic and onion, frying for a few minutes until translucent.
Step 3: Add the mushrooms, thyme, and remaining olive oil. Cook for about 5 minutes, allowing the mushrooms to slowly release their moisture and soften.
Step 4: Pour in the water, then add chopped walnuts, parsley, salt, and pepper. Stir together and fry for a few more minutes until the walnuts warm through and the parsley turns bright green.
Step 5: Remove the pan from heat. Place the chopped brie over the mushroom mixture and let it melt from the residual heat for 15-30 seconds. Then stir thoroughly until well combined.
Step 6: Transfer the mixture to a food processor or use a stick blender in a bowl. Blend until smooth for a creamy pâté, or skip blending for a chunkier texture.
Step 7: Spoon the pâté into a serving dish and smooth the top. Serve immediately with crusty bread or savory crackers.
Step 8: If not serving right away, pour the melted butter over the top to seal, then cover and refrigerate for up to 3 days.

Tips & Variations

For a nut-free version, substitute walnuts with toasted sunflower seeds or omit them entirely.
Use sherry, port, or red wine instead of water for a richer flavor in step 4.
Fresh thyme adds a subtle aroma, but rosemary can be used for a slightly stronger herbaceous note.
Serve with toasted baguette slices or vegetable sticks for a lighter option.

Storage

Store the pâté in an airtight container in the refrigerator for up to 3 days. To maintain freshness, seal the top with melted butter before storing. Reheat gently at room temperature before serving or enjoy it cold as a spread.

How to Serve

The image shows a small white textured ramekin filled with two layers of pâté on a wooden board. The bottom layer is a thick, grayish-brown pâté with small green herb bits mixed in, covering most of the ramekin. The top layer is a smooth, yellow fat or jelly covering about one-quarter of the pâté layer, with a fresh green parsley leaf garnish on top of the yellow layer. In the background, two slices of rustic brown bread, spread with the gray pâté, sit on the wooden board. The surface beneath the board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use any mushrooms you prefer or have on hand, such as cremini, shiitake, or button mushrooms. Just ensure they are chopped and cooked well to release their flavors.

How can I make this pâté vegan?

To make a vegan version, replace brie with a plant-based cream cheese or cashew cream, and use olive oil in place of butter for sealing the pâté.