Jamie Oliver’s Mushroom Pate Recipe

Introduction

Jamie Oliver’s Mushroom Pate is a rich and savory spread perfect for entertaining or a simple snack. With earthy mushrooms, creamy texture, and a touch of tangy balsamic, it’s a delicious way to enjoy mushrooms in a versatile dish.

Ingredients

• 2 tablespoons butter (or olive oil for a vegan version)
• 1 pound (about 450g) mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ cup heavy cream (or coconut cream for vegan)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ cup walnuts, toasted and roughly chopped

Instructions

1. Step 1: Heat the butter or olive oil in a skillet over medium heat. Add the diced shallots and minced garlic, cooking for about one minute until fragrant.
2. Step 2: Add the finely chopped mushrooms, salt, black pepper, and thyme. Sauté for 10 to 12 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown.
3. Step 3: Pour in the balsamic vinegar and stir well, scraping the pan to lift any browned bits. Cook for another 2 minutes to reduce slightly.
4. Step 4: Transfer the cooked mixture to a food processor. Add the cream (or coconut cream), olive oil, lemon juice, Dijon mustard, and toasted walnuts. Pulse until smooth and creamy but still spreadable.
5. Step 5: Taste and adjust seasoning as needed. If the pate is too thick, add a little water or more cream to reach your desired consistency.
6. Step 6: Transfer the mushroom pate to a bowl or jar, cover, and refrigerate for at least one hour to let the flavors develop. Serve chilled with crackers, toasted bread, or as a sauce for mushroom ravioli.

Tips & Variations

• For a nuttier flavor, try adding toasted hazelnuts instead of walnuts.
• Use vegan butter and coconut cream to make this pate fully plant-based.
• To intensify the mushroom flavor, add a splash of soy sauce or tamari when sautéing.
• Serve with fresh herbs like parsley or chives sprinkled on top for a fresh finish.

Storage

Store the mushroom pate in an airtight container in the refrigerator for up to 4 days. Reheat gently or serve chilled. If reheating, warm it slowly on low heat to preserve the creamy texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can use a mix of mushrooms like cremini, shiitake, or portobello for deeper flavor. Just make sure they are finely chopped for the best texture.

Is this pate gluten-free?

Yes, the recipe is naturally gluten-free. Just be sure to serve it with gluten-free crackers or bread if needed.

Jamie Oliver’s Mushroom Pate Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Jamie Oliver’s Mushroom Pâté is a luscious, creamy spread that combines sautéed mushrooms with garlic, shallots, and walnuts, blended to a smooth texture. This versatile pâté is perfect as an appetizer spread for crackers or toasted bread, and is easily adaptable to vegan diets by substituting butter and cream. Bursting with earthy flavors enhanced by balsamic vinegar and fresh thyme, this homemade mushroom pâté elevates any snack or appetizer platter.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 1 cup (serves 6 as an appetizer spread) 1x
• Category: Appetizer
• Method: Sautéing and Blending
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom Base

• 2 tablespoons butter (or olive oil for a vegan version)
• 1 pound (about 450g) mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper

Finishing Ingredients

• ¼ cup heavy cream (or coconut cream for vegan)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ cup walnuts, toasted and roughly chopped

Instructions

1. Sauté the Mushrooms: Heat butter or olive oil in a skillet over medium heat. Add the finely diced shallots and minced garlic, cooking for about one minute until fragrant and softened.
2. Add the Mushrooms & Seasonings: Add the finely chopped mushrooms to the skillet along with salt, black pepper, and thyme. Sauté for 10-12 minutes, stirring occasionally, until the mushrooms have released their moisture and turn golden brown.
3. Deglaze with Balsamic Vinegar: Pour in the balsamic vinegar and stir thoroughly, scraping up any caramelized bits from the skillet. Continue cooking for an additional 2 minutes to meld the flavors together.
4. Blend it Up: Transfer the mushroom mixture to a food processor. Add the heavy cream (or coconut cream), olive oil, lemon juice, Dijon mustard, and toasted walnuts. Pulse the mixture until it achieves a smooth and creamy, spreadable consistency.
5. Taste and Adjust: Taste the pâté and adjust the seasoning as desired. If the consistency is too thick, add a splash of water or more cream to loosen.
6. Chill and Serve: Transfer the mushroom pâté to a bowl or jar, cover, and refrigerate for at least one hour to allow the flavors to fully develop. Serve chilled with crackers, toasted bread, or use as a sauce accompaniment for dishes like mushroom ravioli.

Notes

• For a vegan version, substitute butter with olive oil and heavy cream with coconut cream.
• Toasting the walnuts enhances their flavor and adds a subtle crunch to the pâté.
• Use fresh thyme if possible for the best aroma; dried thyme works as an alternative.
• Adjust salt and pepper according to taste, especially if serving with salty crackers or breads.
• The pâté can be stored covered in the refrigerator for up to 3-4 days.

Keywords: mushroom pate, mushroom spread, vegetarian appetizer, vegan mushroom pate, Jamie Oliver recipes, easy pate recipe, mushroom appetizer