Light and Creamy Mushroom Pâté

This deeply-flavored mushroom pâté is so quick to make: The perfect dinner party appetizer
Editor
Light and Creamy Mushroom Pâté

Shutterstock

Serve this vegetarian pâté with a crisp glass of wine to begin your next dinner party in the tastiest way.

This recipe is courtesy of Culinary Ginger.

6
Servings
384
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Ounces  unsalted butter
  • 1  Pound  mushrooms, roughly chopped
  • mushrooms, roughly chopped
  • shallots, finely chopped
  • 1/4  Teaspoon  salt
  • Freshly ground black pepper
  • garlic clove, grated
  • sprig fresh rosemary, finely chopped
  • 8  Ounces  ricotta

Directions

Melt the butter in a sauté pan set over medium heat. Add the mushrooms and shallots and sauté until they begin to soften, about 3-4 minutes. Add salt and pepper, to taste. Add the garlic and rosemary, stir, and cook for 2 minutes. Strain the mixture through a sieve into a bowl and allow to cool.

Place the mixture in a food processor. Add the ricotta and blend until smooth. Taste, and adjust seasoning as required.

Transfer to a container with a lid and refrigerate for 30 minutes until set.

Nutritional Facts

Total Fat
24g
34%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
91mg
30%
Carbohydrate, by difference
14g
11%
Protein
28g
61%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
37mg
4%
Choline, total
123mg
29%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
53mg
17%
Niacin
6mg
43%
Phosphorus, P
288mg
41%
Selenium, Se
28µg
51%
Sodium, Na
1718mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
130g
5%
Zinc, Zn
4mg
50%

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.