Mushroom Pâté

Ingredients

• 25 g (1 oz)dried porcini mushrooms
• 300 ml (1¼ cups)boiling water
• 2shallots, or 1 small brown onion, finely chopped
• 30 g (2 tbsp)butter or vegan butter
• 3 clovesgarlic, crushed
• 250 g (9 oz)chestnut mushrooms, sliced
• 1½ tbspfresh thyme leaves
• 150 g (5 oz)full-fat cream cheese or vegan cream cheese
• To tastesalt and pepper
• 200 ml (¾ cup + 1 tbsp)porcini soaking liquid
• 1 tspsoy sauce
• 1 tspvegetarian gelatine

Instructions

1. 1

   Soak the porcini

   Pour the boiling water over the dried porcini and leave them to soften for at least 20 minutes.

2. 2

   Cook the mushrooms

   Melt the butter in a pan over a low heat. Add the shallots and cook for about 10 minutes, until soft, then stir in the garlic, sliced mushrooms and thyme. Cook, stirring regularly, until the mushrooms are soft and their liquid has evaporated.

3. 3

   Drain and chop

   Drain the porcini, keeping the soaking liquid. Roughly chop the mushrooms and put them in a food processor with the cooked mushroom and onion mixture.

4. 4

   Blend the pâté

   Process until the mixture is very finely chopped and forms a paste. Add the cream cheese and a generous sprinkling of salt and pepper, then blend until smooth. Taste and adjust the seasoning; the flavours will seem milder once chilled, so season generously.

5. 5

   Chill the pâté

   Divide the mixture between two jars, leaving space at the top for the jelly if making it, and smooth the surface. Refrigerate for a couple of hours.

6. 6

   Mix the jelly

   Measure 200 ml of the reserved porcini liquid into a small pan; it should be cold. Stir in the soy sauce and vegetarian gelatine.

7. 7

   Boil and top

   Heat the pan until the liquid boils, then boil for 1 minute and remove it from the heat. Let it cool slightly, just until it stops steaming, then pour it over the pâté and refrigerate for another couple of hours. Vegetarian gelatine sets quickly, so keep an eye on it; if it sets in the pan, reheat and stir until melted again.

8. 8

   Keep refrigerated

   Store the pâté in the fridge and eat it within one week.

What is mushroom pâté?

Pâté is a smooth or finely textured savoury spread, traditionally associated with French cooking, but this version uses familiar British ingredients and works well as a starter or snack. It combines earthy mushrooms with cream cheese for a soft, rich spread.

Dried porcini bring concentrated mushroom flavour, while the optional jelly made from their soaking liquid gives the jars a neat, glossy top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 6g protein, 9g carbs, 16g fat.

The mushrooms and shallots contribute most of the carbohydrates, while the butter and cream cheese provide most of the fat; the cream cheese and mushrooms also supply some protein. Serve a modest spread with plenty of salad or crunchy vegetables and bread to make a more balanced plate.

Why use two kinds of mushroom?

Porcini: soaking softens the dried mushrooms and creates a deeply savoury liquid. Keep that liquid for the jelly rather than discarding it.

Chestnut mushrooms: these make up most of the pâté and provide its body. Cook them until their released juices have evaporated so the finished spread is not watery.

Build flavour gently

Shallots: cooking them slowly over a low heat softens their sharpness without browning them too much. Give them about 10 minutes before adding the other ingredients.

Thyme and garlic: add these with the sliced mushrooms so their aromas infuse the mixture as it cooks. Stir regularly to help the mushrooms cook evenly.

Get the texture right

Cooked mushrooms: wait until they are soft and the pan looks nearly dry before blending. Excess liquid can make the pâté loose.

Cream cheese: blend it in after the mushrooms have become a paste. This helps the finished pâté turn smooth rather than retaining large mushroom pieces.

Season before chilling

Taste the mixture before packing it into jars and adjust the salt and pepper while it is still at room temperature. Chilling softens the impression of the seasoning, so a well-seasoned mixture may taste less assertive once cold.

Soy sauce adds savouriness to the jelly, but it does not replace seasoning the pâté itself.

Make the jelly optional

The porcini jelly is a finishing layer rather than a requirement; the pâté can be served without it. If using it, leave room at the top of each jar and chill the pâté first so the layers stay distinct.

Let the jelly mixture cool only until it stops steaming before pouring. It sets quickly, so work promptly and reheat it if it firms up in the pan.

How to serve it

Serve the chilled pâté with toast, crispbreads or sliced bread, and add crunchy vegetables or a sharp pickle for contrast. It also makes a useful centrepiece for a simple starter board.

For a fuller plate, pair it with a leafy salad and bread. The fresh, crisp sides balance the pâté’s creamy texture.

Recipe notes & tips

• Use a low heat for the shallots so they soften without taking on much colour.
• Cook off the mushroom juices before blending to help the pâté set with a firm, spreadable texture.
• Taste and season the mushroom mixture before chilling, when adjustments are easiest.
• Leave enough headroom in the jars if you plan to add the jelly layer.
• Keep the reserved porcini soaking liquid for the jelly, measuring it after draining the mushrooms.

Variations

• Make it vegan: use vegan butter and vegan cream cheese as listed.
• Skip the topping: leave off the porcini jelly and chill the pâté until firm.
• Add black pepper: grind a little extra over the mixture before blending for a pepperier finish.
• Change the herbs: replace some of the thyme with finely chopped parsley for a fresher note.
• Serve as a board: pair the pâté with toast, crispbreads, pickles and crunchy vegetables.

Common mistakes to avoid

• Discarding the soaking liquid: reserve it for the jelly before chopping the porcini.
• Stopping while the mushrooms are wet: keep cooking until their juices have evaporated so the pâté is not loose.
• Adding the cream cheese too early: first blend the cooked mushrooms into a paste, then add the cheese for a smoother result.
• Under-seasoning before chilling: taste and adjust while the mixture is still at room temperature.
• Waiting too long to pour the jelly: it sets quickly, so pour it as soon as it has stopped steaming.

How to store

Keep the pâté covered in the fridge and eat it within one week. Serve it chilled; this recipe does not specify reheating.

Frequently asked questions