Made of mushrooms, ricotta, garlic, and thyme, mushroom pâté is the ultimate appetizer or snack. It has the same texture as hummus and is super satisfying to enjoy while still feeling healthy (ya know?). Serve it with thick pieces of warm bread, and oh, man. You’re in for a treat. It’s perfect for a pre-dinner bite, a mid-day snack, or a wine and cheese kind of evening.
here’s what you’ll need
Fats: We’re using a blend of butter and olive oil to saute our mushrooms to golden brown perfection. Flavor Makers: Minced garlic and shallots bring major flavor to our mushroom pâté. For a herby flavor, you’ll also need fresh thyme. You can use rosemary (or any similar herb) in place of thyme. Mushrooms: Grab either white or brown button mushrooms and coarsely chop them. Always use fresh mushrooms for this recipe (not dried mushrooms). Ricotta: Ricotta thickens the mixture and provides a creamy hummus-like texture. Cream cheese can be a substitute, but it will need to soften first and won’t have the same salt balance. Taste and adjust salt accordingly.
it’s really simple to make
Have 5 minutes to spare? Perfect, because that means you have time to whip up a bowl of mushroom pate deliciousness. Step 1: Prep The MushroomsMelt the butter and oil in a large sauté pan over medium/high heat. Add the garlic, shallots, and thyme/rosemary and cook until the shallots are soft, about 3 minutes. Add the mushrooms and cook, stirring often, until the moisture released from the mushrooms has evaporated. Step 2: Puree The IngredientsNext, add the cooked mushrooms and ricotta to a food processor and blitz until smooth. Taste and season with salt as needed, finishing with a few drops of truffle oil if desired. Step 3: ServeServe warm or cold with crackers or toast. You can also add chopped walnuts on top for a crunch and to enhance the nutty flavor or caramelized onions for a little sweetness.
