Mushroom Pate

Mushroom Pate

Mushroom Pate

Mushroom Pate

From Platings and Pairings

Serves 4 (adjust based on your share size!)


1 finely chopped onion

¼ lb butter

½ pound mushrooms

2 garlic cloves

¼ cup dry sherry

1 teaspoon salt

¼ teaspoon black pepper

1 cup cream cheese

3 eggs

2 cups spinach

1 ¼ cups finely chopped walnuts 

⅓ cup chopped parsley

1 tbsp tarragon

In a skillet over medium heat, saute the onion in butter for 4-5 minutes. Add the mushrooms and garlic and cook for 5 minutes. Transfer to a mixing bowl and let cool. 

Preheat the oven to 350 degrees.

Combine cream cheese, eggs, spinach, walnuts, parsley, and tarragon, then add in cooled mushroom mixture .

Place mixture in a buttered loaf pan. Cover with aluminum foil. Place the loaf pan in a larger and deeper pan partially filled with water. Bake for 1 hour 15 minutes. 

After baking, remove from the oven and chill inverted on a plate. Once chilled, the pate may be sliced and served!

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