
By Heidi Flower
Mushroom pate
4 steps
Prep:1hCook:20min
Making your own pate at home is easy with this recipe up your sleeve. Serve with crispy crackers for a starter that will impress everyone.
Updated at: Thu, 17 Aug 2023 12:01:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
11
Moderate
Nutrition per serving
Calories308.1 kcal (15%)
Total Fat23.4 g (33%)
Carbs18.8 g (7%)
Sugars2.3 g (3%)
Protein5.6 g (11%)
Sodium454.9 mg (23%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

30gbutter

1 Tbspextra virgin olive oil

1brown onion
halved, finely chopped

2garlic cloves
crushed

300gcup mushrooms
chopped

1 Tbspdry sherry

1 ½ tspfresh thyme leaves

125gcream cheese
at room temperature

⅓ cupfresh continental parsley
loosely packed chopped

salt

freshly ground black pepper
to season

1baguette
French stick, thinly sliced crossways

60mlolive oil
Instructions
Step 1
Heat butter and oil in a large heavy-based frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until onion softens. Add the garlic and cook for 1 minute or until fragrant.
Step 2
Increase heat to high. Add mushrooms and cook, stirring occasionally, for 4 minutes or until tender. Add the sherry and thyme and cook for 1-2 minutes or until the liquid evaporates. Remove from heat and set aside for 10 minutes to cool.
Step 3
Transfer mixture to the bowl of a food processor. Add cream cheese and parsley and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl. Cover with plastic wrap and place in fridge for 1-2 hours to set.
Step 4
Meanwhile, preheat oven to 180°C. Brush bread slices with a little of the olive oil and place on a baking tray. Cook in oven for 8-10 minutes or until golden. Serve pate with toasted baguette.
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