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Jamie Oliver’s Mushroom Pate Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/jamie-olivers-mushroom-pate-recipe/