Description
This rich and velvety mushroom pâté is an elegant appetizer perfect for gatherings or cozy nights in.
Ingredients
Scale
- 2 cups fresh mushrooms (cremini and shiitake), chopped
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 4 tbsp unsalted butter, divided
- 8 oz cream cheese, softened
- 1 tsp fresh thyme leaves
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: In a large skillet over medium heat, melt 2 tablespoons of butter. Add chopped shallots and minced garlic, cooking until soft and fragrant (about 3 minutes).
- Cook the Mushrooms: Add the chopped mushrooms to the skillet. Sauté until tender and moisture is released (approximately 5 to 7 minutes). Stir occasionally to prevent burning.
- Season It Up: Once cooked, stir in fresh thyme, salt, and pepper. Remove from heat and allow to cool slightly.
- Blend Everything Together: Transfer the mushroom mixture into a food processor. Add cream cheese, lemon juice, and remaining butter. Process until smooth and creamy.
- Chill: Pour the pâté into a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours to set.
- Serve It Right: Garnish with extra thyme leaves or finely chopped chives before serving with crackers or toasted bread slices.
Nutrition
- Serving Size: 30g
- Calories: 94
- Sugar: 1g
- Sodium: 137mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Feel free to experiment with different mushroom varieties like portobello for unique flavors. For a vegan version, substitute cream cheese with a vegan alternative and use olive oil instead of butter.